Melt-In-Your-Mouth Pepperoni Rolls

A close-up view of a melt-in-your-mouth pepperoni roll that has been split in half revealing the layers of pepperoni, melted cheese, and flakey dough, resting on top of a row of more pepperoni rolls.

Melt-In-Your-Mouth Pepperoni Rolls

Course: Appetizer or Entree

Cuisine: American / Italian

Prep Time: 15

Cook Time: 15

Resting time (Proofing): 2

Total Time: 2 30

Servings:

Calories: 356kcal

Author: Kris Longwell

This recipe recreates the iconic, pillowy-soft texture of the famous DoubleDave's "Peproni Rolls." By combining a slightly sweet enriched dough with the deep flavor of smoked provolone and a glistening garlic butter glaze, these rolls truly live up to their name and melt in your mouth. Whether you're dipping them in creamy ranch or zesty marinara, they are the ultimate crowd-pleasing appetizer that is guaranteed to disappear in a flash!

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Equipment

1 Stand mixer
1 large baking pan lined with silicone mat or parchment paper

Ingredients

For the Dough

1 cup warm water 105°F - 110°F
¼ cup granulated sugar
2¼ teaspoon active dry yeast 1 packet, see NOTES
¼ cup vegetable oil
1 teaspoon salt
3 cups all-purpose flour plus a little more if needed, and for dusting your surface (counter)

For the Pepperoni Rolls

8 slices smoked Provolone cheese cut into half-circles
6 oz pepperoni thinly sliced
4 tablespoon unsalted butter melted
½ teaspoon garlic powder
¼ teaspoon dried oregano
Ranch dressing for serving
Marinara sauce for serving

Instructions

In the bowl of your stand mixer, add the warm water and whisk in the sugar, then add the yeast. Let it sit for 5 to 10 minutes until it becomes foamy. See NOTES.
1 cup warm water, ¼ cup granulated sugar, 2¼ teaspoon active dry yeast
Attach the dough hook and add the oil, salt, and 2 cups of the flour. Mix on low (#2) until combined. Add the remaining 2 cups of flour and mix for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky to the touch. The dough should not stick to the side of the bowl. If it's sticking after 5 minutes, add about 1 tablespoon more of flour.
¼ cup vegetable oil, 1 teaspoon salt, 3 cups all-purpose flour
Remove the dough and form it into a smooth ball. Spray a large bowl or proofing container with cooking spray and turn the dough over in the oil until coated. Cover with plastic wrap (or the container lid), and place in a warm, non-drafty area until doubled in size, about 60 to 90 minutes.
Remove the plastic (or the lid) and gently punch the dough down with your fist. Lightly flour your work surface and transfer the dough onto it. Use a bench scraper or a large knife and cut the dough in half. Cover one of the halves with a kitchen towel.
Use your fingers to stretch the dough into a circle. Use a rolling pin to roll the dough into a 14-inch circle, about ⅛" thick.
Place 6 or 8 half-circle slices of the cheese along the edges of the dough, with about an inch between each slice. Top each slice with 6 to 8 slices of pepperoni. Use a pizza slicer to cut the dough into 6 to 8 slices (6 slices will give you large rolls).
8 slices smoked Provolone cheese, 6 oz pepperoni
To create the rolls, use your fingers to wrap the upper corner of one slice, then roll tightly towards the point, stretching the dough slightly as you roll. Once completely rolled, press and seal the point into the dough. Place on a baking sheet lined with parchment paper or a silicone mat. Cover with a kitchen towel. Repeat this process with the remaining slices. And then repeat the entire process with the other half of the dough.
Cover the rolls with plastic wrap and allow the rest (proof) in a warm, non-drafty area for 20 to 30 minutes.
Preheat your oven to 375°F.
Remove the plastic wrap and bake the rolls for 12 to 15 minutes, until just lightly browned. Don't let them get too brown (the dough will become tough).
While the rolls are baking, melt the butter with the garlic powder and oregano in the microwave.
4 tablespoon unsalted butter, ½ teaspoon garlic powder, ¼ teaspoon dried oregano
Remove the pepperoni rolls and immediately brush the garlic butter over the tops of them. Serve warm, with Ranch dressing or marinara sauce.
Ranch dressing, Marinara sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Check Your Yeast: Always check the expiration date on your yeast packet before starting. When blooming the yeast, if the mixture doesn't become foamy and bubbly after 10 minutes, the yeast is dead and should be discarded. Starting over with fresh yeast is the only way to ensure your dough rises properly and achieves that signature fluffiness.
Don't Over-Flour: The secret to the "melt-in-your-mouth" texture is a slightly tacky dough. Avoid the temptation to add too much flour during the kneading process; the dough should just clear the sides of the bowl but still feel a bit "grippy" to the touch.
Watch the Bake Time: These rolls are meant to be soft and pillowy, not crunchy. Pull them out of the oven when they are a very pale golden brown. If they get too dark, the crust will lose its tender, bread-like quality.
The Hot Butter Finish: For the best flavor, have your garlic butter ready to go the second the tray leaves the oven. Brushing the rolls while they are screaming hot allows the butter to soak into the dough rather than just sitting on the surface.
Cheese Prep: If you can't find pre-sliced smoked provolone, ask your deli counter to slice a block for you at a "medium" thickness. This ensures you get a perfect cheese-to-dough ratio in every bite.

Nutrition