Name: Pepperoni and Mozzarella Stuffed Rolls
Prep time: 20 min
Cook time: 22 min
Ingredients: 1 loaf frozen bread dough (thawed completely); 32 pepperoni slices; 6 mozzarella string cheese sticks (cut into thirds (use 16 pieces)); 1 large egg (beaten); 2 tablespoons grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 15 ounces pizza sauce (warmed for serving)

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Pepperoni and mozzarella stuffed rolls are what happens when pizza night and warm homemade bread decide to get together. They have a soft, golden outside, plenty of pepperoni, melted mozzarella in the middle, and a Parmesan and Italian seasoning topping that makes the kitchen smell unfairly good.

My mom made pepperoni rolls for me when I was growing up. Now I make them as an after-school snack for my grandson. There is something pretty special about taking a snack I remember from childhood and making it for him all these years later, even if he mostly cares about the melted cheese.

The best part is that you don’t have to make bread dough from scratch. One thawed loaf of frozen bread dough makes 16 generously sized rolls. Mozzarella string cheese keeps the filling simple, and warm pizza sauce takes care of the dipping situation.

They are also great for game-day parties. Put them out with warm pizza sauce and watch them disappear while everybody claims they only had one. They also work as an easy dinner with a salad or one of those weekend meals where people keep wandering through the kitchen asking when they’ll be ready.

Why These Pepperoni and Mozzarella Stuffed Rolls Work

There is nothing complicated hiding here. The ingredients are familiar, the shaping is forgiving, and the rolls go straight into the oven after you fill them. No second rise. No homemade dough project. No flour drifting across every flat surface in the kitchen.

Frozen bread dough gives the rolls a soft, substantial texture.

String cheese is already portioned and melts neatly inside the dough.

Two slices of pepperoni in each roll give you pizza flavor in every bite.

The egg wash creates a glossy golden top.

Parmesan, Italian seasoning, and garlic powder add flavor without another bowl of work.

They bake immediately after shaping, so dinner is not held hostage by another rise time.

Ingredients for Pepperoni and Mozzarella Stuffed Rolls

You only need a short list for these pepperoni and mozzarella stuffed rolls.

1 loaf frozen bread dough, completely thawed

32 pepperoni slices

6 mozzarella string cheese sticks, each cut into thirds (you will use 16 pieces)

1 large egg, beaten

2 tablespoons grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1 jar or can pizza sauce, warmed for dipping

A Quick Note About Thawing Frozen Bread Dough

Thaw the dough according to the package directions until it is soft enough to divide and flatten without fighting back. The thawing time is not included in the recipe prep time because brands and thawing methods vary.

Once the dough is thawed, divide it into 16 equal pieces. The easiest way is to cut the loaf in half, cut each half in half again, and continue until you have 16 pieces that are roughly the same size. They do not have to pass a geometry exam. Close is fine.

How to Make Pepperoni and Mozzarella Stuffed Rolls

Step 1. Prepare the pan and filling

Preheat the oven to 375°F. Lightly grease a rimmed baking sheet or a 9 x 13-inch baking pan. Cut six mozzarella string cheese sticks into thirds. You will have 18 pieces, which means two pieces are available for quality control. A difficult responsibility, but somebody must do it.

Step 2. Divide and flatten the dough

Divide the thawed loaf into 16 pieces. Flatten one piece into a small circle, about 3 to 4 inches across. Keep the center slightly thicker than the edges so the cheese is less likely to escape while baking.

Step 3. Add the pepperoni and mozzarella

Place one pepperoni slice in the center of the dough. Add one piece of mozzarella string cheese, then top it with a second pepperoni slice. The pepperoni helps surround the cheese instead of leaving it pressed directly against the dough.

Step 4. Seal the rolls

Pull the edges of the dough up and around the filling. Pinch the seams together firmly, then place the roll seam-side down on the prepared pan. Repeat with the remaining dough and filling.

Step 5. Add the seasoned topping

Brush the tops with beaten egg. Sprinkle evenly with grated Parmesan, Italian seasoning, and garlic powder.

Step 6. Bake

Bake at 375°F for about 22 minutes, until the tops are golden brown and the dough looks fully baked around the seams. Frozen bread dough brands can behave a little differently, so begin checking around 20 minutes.

Step 7. Serve

Let the rolls rest for about 5 minutes before serving. The cheese inside will be hot enough to remove a layer of skin from an impatient tongue, and that is not the dinner memory we are trying to create. Serve with warm pizza sauce for dipping.

Tips for the Best Stuffed Pizza Rolls

Seal the dough well. Pinch the seams firmly and place them against the pan.

Do not overfill. One-third of a string cheese stick and two pepperoni slices are enough for each roll.

Keep sauce on the side. Putting pizza sauce inside makes the dough harder to seal and more likely to leak.

Give them five minutes to rest. The bread settles slightly and the molten cheese becomes less dangerous.

Check the bottoms. If the tops are browned but the bottoms still look pale, bake another 2 minutes.

What to Serve With Pepperoni and Mozzarella Stuffed Rolls

For an easy dinner, add a green salad, Caesar salad, or raw vegetables with ranch. For a party or game-day spread, put the rolls on a platter with warm pizza sauce and let everybody help themselves.

If you are building a larger appetizer table, add these crispy Italian spinach patties. They are cheesy, savory, and different enough that the table does not become seventeen versions of bread and cheese. Although, to be fair, there are worse problems.

For something warm and scoopable, this easy chili cheese dip is made for tortilla chips and people who hover near the snack table.

And if you want a full game-day lineup, add these air fryer crispy Buffalo chicken wings with ranch or blue cheese dressing.

Can You Make Them Ahead or Freeze Them?

These rolls are best warm from the oven, but leftovers can be refrigerated in a covered container. Reheat them in the oven or air fryer so the outside becomes soft and lightly crisp again. The microwave works when patience has left the building, but the bread will be softer.

For freezing, bake the rolls first and let them cool completely. Freeze them in an airtight container or freezer bag. Reheat from frozen in a 350°F oven until hot throughout. I would not freeze the raw assembled rolls because the dough has already been frozen and thawed once.

Easy Variations

Add a thin slice of jalapeño for a spicy version.

Swap pepperoni for cooked Italian sausage, but keep the filling modest so the rolls seal.

Use smoked mozzarella or pepper Jack string cheese if you want a stronger flavor.

Brush the baked rolls with a little garlic butter for an even richer finish.

Serve with marinara, ranch, garlic butter, or a spicy pizza sauce.

Recipe Inspiration

This recipe was originally inspired by my Mom. I did have to search for a current recipe to get it all right. I used Tonia Larson’s Easy Pepperoni Rolls at The Gunny Sack. Her version uses refrigerated biscuits and Colby Jack cheese. I changed the method to use one thawed loaf of frozen bread dough, mozzarella string cheese, 16 larger rolls, and a 22-minute baking time.

Frequently Asked Questions

Do the stuffed rolls need to rise after shaping?

No. For this version, the bread dough is fully thawed before shaping and the stuffed rolls go directly into the preheated oven.

Why did some of my mozzarella leak out?

A little cheese leakage is normal and, frankly, delicious. To reduce it, keep the center of the dough slightly thicker, pinch every opening closed, and bake the rolls seam-side down.

Can I use shredded mozzarella?

You can, but string cheese is easier to contain. Shredded cheese tends to scatter toward the seams and makes sealing more annoying than it needs to be.

Can I use biscuit or crescent-roll dough instead?

Yes, but the yield, texture, and baking time will change. Frozen bread dough makes these larger and more bread-like. Biscuit dough produces smaller, quicker pizza bites.

What if my frozen dough loaf is a different size?

Most standard frozen bread-dough loaves are close enough for 16 rolls. If your loaf is noticeably smaller, make 12 rolls instead of stretching the dough too thin.

A Warm, Cheesy Shortcut Worth Keeping

These pepperoni and mozzarella stuffed rolls are simple enough for a regular family dinner but fun enough to put out for a party. The frozen dough gives them that soft, bakery-style bite, while the string cheese keeps the filling easy and predictable.

Serve them warm, pass the pizza sauce, and do not expect leftovers just because the recipe makes 16. That is optimism talking.

If you make them, leave a comment and tell me what you tucked inside yours.