Pepperoni Roll Recipe
I hope you enjoy this pepperoni roll recipe for the bread machine! They’re good for a fast dinner or an on-the-road lunch. They also freeze wonderfully.
Last Updated October 26, 2024 – Originally Posted Jan 21, 2012
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Just made these and I like them way too much! Snowed in VA and these are the perfect hardy snack for our team of shovelers. Thanks for the great recipe! ~ Tara
I hope you enjoy this pepperoni roll recipe! I just had to share it because I don’t know what I’d do without these tasty gems! They’re good for a fast dinner or an on-the-road lunch. They also freeze wonderfully. So you can make a batch and put some in the freezer for later.
Ideas for Using this Pepperoni Roll Recipe
I serve pepperoni rolls hot out of the oven for dinner. They go great with a hearty soup!
They’re great for road trips and picnics. I thaw the frozen rolls in the refrigerator and then pack ’em up. They taste great at room temperature and are a quick, tidy snack.
One reader shared that she made a huge batch of pepperoni rolls and served them at her son’s birthday party. She reported that the kids loved it!
Reheating Pepperoni Rolls
I wrap the leftovers in foil and put them in the freezer. Later I put the foil-wrapped package of rolls in the oven just like I would a frozen dinner. I’d love to say that I started with a preheated oven. I don’t. I put them in a cold oven at 320 degrees for forty-five minutes. Your time may vary.
The History of Pepperoni Rolls
Pepperoni rolls were first sold by Giuseppe “Joseph” Argiro.
Joseph immigrated from Calabria, Italy in 1920 to work in the coal mines in the Clarksburg area of West Virginia.
In a few years, things had changed tremendously for Argiro. He brought his wife and son over from Italy. Additionally, he left the mines and started his own business.
In 1927 Argiro opened a bakery in Fairmont, West Virginia. That’s where he first sold pepperoni rolls.
How to Make Homemade Pepperoni Rolls
I make this pepperoni roll recipe in my two-pound machine. It makes 18 pepperoni rolls. Note that this recipe is for the dough setting of a two-pound bread machine.
So how do you make pepperoni rolls? It all starts out with a dough that’s a little on the sweet side. I’ve got the recipe below. You’ll use the dough setting of your bread machine for this.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (With my machine, a Zojirushi, I add the liquids first.) Use the dough setting.
Make sure you check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine. The dough should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks as expected. If it looks too wet, add flour a tablespoon at a time until it looks OK.
When the dough is done put it on a lightly floured board and divide it into 18 pieces of approximately equal size.
Make each of the pieces into a dough ball. Then, flatten each dough ball into a circle of about four inches in diameter. Place 5 pepperoni slices in the middle. 
Then roll the dough around the pepperoni . . .
Pinch the edges closed. Place the roll seam side down on a greased cookie sheet.
Cover the rolls with a clean, light-weight kitchen towel and let the rolls rise for half an hour. Then remove the towel and put the rolls in an oven preheated to 375 degrees for about 17 minutes.
Make this Pepperoni Roll Recipe Your Own!!
Be sure to read the comments for ways that people have taken this pepperoni roll recipe and made it their own. Readers have:
- Added dill weed to the dough
- Added cheese along with the pepperoni
- Added Italian seasoning to the dough
- Served pepperoni rolls with marinara sauce for dipping
Talk about making this recipe your own! This ham and cheese bun recipe is a variation of the pepperoni rolls recipe. The dough is the same, but instead of pepperoni, I used leftover ham with some cheese in the buns.
Pepperoni Roll Recipe for Bread Machine
Again, this is for a two-pound loaf using the dough cycle.
1 ½ cups milk
4 cups bread flour
1 ¼ teaspoon salt
4 Tablespoons sugar
1 ½ Tablespoons olive oil
1 ¾ teaspoons active dry yeast
90 Slices of pepperoni – 5 per pepperoni roll
Hint: I usually make the bread with active dry yeast. If time is short you can make this recipe with the quick dough cycle of your bread machine by substituting the active dry yeast with three teaspoons of fast-rising (rapid rise) yeast.
See below for metric measurements, as well as nutrition information, for this bread machine pepperoni roll recipe.
Pepperoni Roll Recipe
Recommended Equipment
Ingredients
- 1 1/2 cup (354.88 ml) milk
- 4 cups (500 g) bread flour
- 1 1/4 teaspoon salt
- 4 Tablespoons sugar
- 1 1/2 Tablespoons olive oil
- 1 3/4 teaspoons active dry yeast
- 90 slices Pepperoni
Instructions
- I make this pepperoni roll recipe in my two-pound machine. It makes 18 pepperoni rolls. Note that you’ll be using the dough setting.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. I have a Zojirushi machine and with that I add the liquids first.
- Make sure you check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine. The dough should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks as expected. If it looks too wet, add flour a tablespoon at a time until it looks OK.
- When the dough is done put it on a lightly floured board and divide it into 18 pieces of approximately equal size.
- Make each of the pieces into a dough ball. Then, flatten each dough ball into a circle of about four inches in diameter. Place 5 pepperoni slices in the middle.
- Then roll the dough around the pepperoni.
- Pinch the edges closed. Place the roll seam side down on a greased cookie sheet.
- Cover the rolls with a clean, light-weight kitchen towel and let the rolls rise for half an hour. Then remove the towel and put the rolls in an oven preheated to 375 degrees for about 17 minutes.
Notes
- Added dill weed to the dough
- Added cheese along with the pepperoni
- Added Italian seasoning to the dough
- Served pepperoni rolls with marinara sauce for dipping
Nutrition
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
There is just two of us, can I cut the recipe in half?
That should be fine. I will tell you though, these freeze really well. It’s so handy to have these ready for one of those days when dinner would otherwise be takeout.
These are SOOOOOO amazing! I’ve been requested to make these many times in the last couple of months!
Question though, can I use bread flour or self rising flour with these? I just ran out of regular flour and was hoping to not have to run to the store. (I live in the middle of nowhere. Closest store is 20 minutes.)
Thanks so much for your comment! I actually use bread flour for these. So no problem!
These are Great!! I put dill weed in the dough. Also added various cheese to them. Brushed the baked buns with bacon grease
Great recipe! I added Italian seasonings to the dough mixture for added flavor. In addition, I topped the pepperoni with a mixture of grated Parmesan and shredded mozzarella chees.
Served with a warm homemade marinara sauce for dipping.
Amazing! We have traveled to West Virginia many times and these are the real deal. So good!
These rolls are great! Is there a gluten-free dough recipe that would work for this?
I’m sorry, I don’t have a gluten-free recipe for this. 🙁
When you say you make them and freeze them, do you mean you freeze them unbaked or baked? How do you thaw and prep.? Thanks!
I freeze the baked pepperoni rolls. Wrap them in foil and put them in the freezer. To reheat them put the foil-wrapped rolls in a cold oven at 320 degrees for forty-five minutes. We did this just this week and paired it with a vegetable soup. It turned out great!
If in a hurry can you just use the frozen rolls such as Rhodes, that you have to let rise, thaw them , stuff with the pepperoni & possibly cheese then roll up & let rise as directed in ur recipe? Just curious! Thank you
Yes, that will totally work. Cousin Nancy did it that way and her daughter helped her. They both had a blast and the rolls tasted great.
These are terrific. I am going to try them smaller to use as an appetizer or bread accompaniment to pasta. Wish me luck.
Good luck! I think your plan will work out fine. 🙂
Try cutting your pepperoni into sticks instead of slices, it really makes a difference. Also they taste really good with chili and cheese.
Just made these and I like them way too much! Snowed in VA and these are the perfect hardy snack for our team of shovelers. Thanks for the great recipe!
Glad you liked them. Good luck dealing with all that snow!!
lengthwise 4 across, 4 down
Was wanting to know if I can use the roll recipe in my machine book? Thank you
I’m not sure. If you think it will work, give it a try. Let me know how it goes.
Just made these and they were amazing!!! I put kolbasi in a few and they turned out really good.
I put taco meat and fiesta cheese in a batch for my son to try and they were actually very good and my son loves them! Im going to try meatballs and mozzarella next but im pretty sure anything would work.
I made these last Sunday, added dried basil, rosemary , oregano as I saw someone post, put pepperoni with a chunk of mozzarella cheese and also sliced black olives, was Gona add some pizza sauce but got distracted and rembered when they were all rolled out , anyways came out great and am Gona make a philli cheese steak one next
I made these a couple days ago some with colby jack cheese and some with american and they were great, my mother in law loved them and she doesn’t like pepperoni rolls now she wants me to make her a batch with hot pepper cheese.
Made these tonight…they were a hit. They want me to brush them with garlic butter next time!
Yum! The garlic butter sounds like a great idea!
well I made them. but one thing. they realy didnt rise taste good but I dont think 1 teaspoon and 1/4 of yeast is enough. think thats what happen
it must be the temperature of the milk. I think the recipe should indicate preheating milk to help the yeast ferment.
Yes, I always heat the cold milk in the microwave at power 5 (out if 10) for one minute.
Recipe calls for 1 3/4 teaspoons of yeast, fyi.
Well i am making some now. I live in wv so we are use too them. got 5 more mins left in bread machine. fringers cross they turn out. pepperoni and cheese in them.
I made these last night and my family loved them. Today I am going to make some with sausage links for a breakfast on the go. Thanks so much for this recipe.
You’re so welcome. And thanks for the idea about making them with sausage for breakfast. I’m going to try that.
Try 1/2 a slice of provolone cheese on the pepperoni before rolling.
The fam loved the pepperoni rolls. Then demanded I make more!! I did the unthinkable and forgot to write down your web address…AAHHHH!!! I have been seaching for 3 whole days for several hours each day to find your page. Now that I’ve found it again, I promise never to loose it again. Yes, these rolls are just that GREAT!!!
Donya, I’m so glad you found the site again! And I’m glad you like the pepperoni rolls! They’re a favorite at my house too. I like to make a batch and then freeze some for those nights when I’m too busy to cook.
Omg!! I made these today for my son’s 4th birthday tomorrow. I added some Italian seasoning to the dough. I also added a pinch of shredded mozz cheese on top of the pepperoni. It smelled devine while baking!!! And tastes even more so!!! Thank you for this recipe!!! It will be used over and over!!
I love ’em too. This weekend I’m going to make some and put them in the freezer. They’re great for those nights when there’s no time to cook.
I’m so glad you like them! What’s the veggie samosa filling like?
It is addictive isn’t it? We bought frozen meatballs today. My plan is to thaw the meatballs in the refrigerator and then wrap them in dough. I’ll let you know how it turns out.
I’ve also chopped up leftover pork roast, added BBQ sauce and used that as filling. It was great and it used up the leftover pork.
These are amazing! This is a new favorite to pack in my children’s lunch for school. No heating required and tastes great, filling, and best part, I made them so I know what they’re eating! I added some dried rosemary, basil and oregano in the dough as well and it added another great flavour to it. I’m making another batch today, with salami.
Salami rolls sound great! Let me know how they turn out.
They turned out great! The boys want me to put green olives in with it next time and serve with pizza sauce for dip. Next I am trying a veggie samosa filling! You’ve created a stuffed roll monster out of me. Thanks so much!