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
Featured Comment
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.
