Pepperoni Rolls (Oamc)

"An adopted recipe."
photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
3hrs 55mins
75 pepperoni rolls




  • Dissolve yeast in water and pinch of sugar and set aside.
  • Beat 4 eggs and set aside.
  • Heat milk and butter.
  • Cool to lukewarm and add 4 cups of flour, sugar, and salt in mixing bowl with milk mixture.
  • Mix well and add yeast and egg. Add rest of the flour, a cup or two at a time, mixing well after each addition. Knead until you have a soft manageable dough.
  • Put in floured bowl, cover and let rise till double--approx. 1-1 1/2 hours.
  • After rising, knead, divide into 5 equal parts.
  • With one part, divide that one into 15 equal parts.
  • Roll each out to 5x6 in size.
  • Add 2-3 slices of pepperoni to each roll and roll up.
  • Place rolls to greased cookie sheet (approx. 15 rolls per sheet).
  • Cover and let rise again, about 1 hour.
  • Baste with beaten egg and sprinkle with sesame seeds.
  • Bake at 350 degrees for 25 minutes or until light brown.
  • (It may be helpful to switch cookie sheets in oven after 15 min.).
  • To freeze: Place baked rolls in a large freezer bag. Seal, label and freeze.
  • To serve: Allow to thaw at room temperature and enjoy. For a crispier roll, reheat in a 300 degree oven for about 10 minutes.

Questions & Replies

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  1. I have made these rolls the first time for the Photo Swap #3. I have liked the idea of rolling pepperoni slices into yeast dough from the beginning. The yeast dough here is sweetened and together with the salty flavor and pepperiness of the slices is a delicious combination. I have followed the recipe step by step without any problems. Baking time was in my case a little shorter (20 minutes). And yes, you should switch the cookie sheets as suggested. The rolls came out golden brown. The yeast dough was fluffily. If you are not fixed to the name you can also use bacon as an alternativ filling. Or try a vegetarian version. Or a sweet version with a thin layer of jam or peanut butter. How about a hot version with a spicy relish? The field is open to your imagination. With a cold glas of beer these pepperoni rolls can be the heaven on earth.
  2. Made these today to go with dinner and freeze the rest. Well after sampling, dinner and some not so late night snacking my family of four has possished off more than half of the 60 rolls that I got out of this. DH and DD want pack some for their lunches tomorrow. So I guess I will just leave what little wil be left in the fridge for snacking and the freezer will have to wait. I tink I will make another batch this weekend but will take some cheese sticks and quarter them the long way and then half them and roll these cheese stick pieces in with the rolls. Probably gonna have to bake after everyone goes to bed so that I will have some left to put in the freezer this time. Thanks for the great recipe.
  3. Very good. These remind me of Stromboli. We left the sesame seeds off. Thanks for the recipe.
  4. OMG, these were the best pepperoni rolls! The family loved them. I followed the directions and made ½ recipe. I did add a bit more pepperoni & mozzarella cheese. My rolls came out a bit larger. The reheated them in the microwave according to reheating bread. We dipped them I my homemade sauce which consisted of 16 oz tomato toe sauce, a bit of sugar, oregano 1 tsp of Italian spices and some garlic. Kudos to you!
  5. Very tasty recipe. They froze very well. Thanks!


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