Stuffed Pepperoni Pizza Rolls

Stuffed Pepperoni Pizza Rolls

Let’s talk pepperoni.

To be honest, we’ve always bought turkey pepperoni. Not sure why. Maybe we were full-fat haters or something? #yayfatinthediet

For this — go full on pepperoni.

Picture it: chaos literally abounds. My son is running amok (he loves running amok and “getting my energy out, Mama”). Daughter is screeching as she attempts to nom on Sophie, her favorite giraffe. The dogs bark at even a hint of the rabbit that lives under our porch. My dishes aren’t done. I forgot to thaw any meat. In the background, I keep having scenes from my fantasy story in my head because I’m in full writing mode.

yes, that’s my daughter’s buckle-in seat in the top right corner #authormomlife

THAT is why this recipe from The Health and Happiness Society Cookbook is so awesome. It was so fast. So easy. Quite versatile. I didn’t even need full brain power.

I didn’t have mozzarella OR tomato sauce, but I did have full-fat-real-deal-pepperoni and we aren’t really tomato-based-pizza-people anyway.

So I subbed in some cheddar cheese and BBQ sauce with ranch.

O. M. G. The thing about Kim’s recipes is that they’re always amazing—but this one was just THAT much more amazing because it took me like 20 minutes to make.

aren’t they beautiful?

Husband took one bite, his eyes widened, then they were gone. Just like that.


The cheddar browned. The pepperoni caused the roll to petal out beautifully, and the BBQ sauce added a hint of sweet to the savory meat.

I had pineapple to sprinkle in, but LM ate it.

The dough is perfect for beginners like me. It was easy, required a little knocking around—c’mon, it’s fun to knead—and simple assembly.

This one will definitely be a new go to fave, particularly for Husband.

I’m going to just start stocking full fat pepperoni now. Take that, American Heart Association.

Here’s how you make them for yourself:

You’ll need:

2 1/2 cups plus 2 tablespoons of all-purpose flour
1 tablespoon of sugar
3/4 teaspoon of salt
3/4 teaspoon of instant yeast
3/4 teaspoon of canola oil
1 cup of warm water
300 grams of thinly sliced pepperoni
2 cups of shredded mozzarella
1 cup of pizza sauce
Butter for greasing tin


Place all of the dry ingredients into your stand mixer and mix with the dough hook. Mix them for 1 minute to make sure the ingredients are distributed properly.

While the stand mixer is in motion, slowly add the wet ingredients. The dough should be a little sticky. If it is too wet, add more flour. Continue to mix for 5 minutes.

Once the dough has come together and formed one big ball, knead it with the mixer or by hand for another 2-3 minutes until it is elastic and smooth.
Lightly grease the bowl and the dough and then cover the dough with plastic wrap and a clean tea towel. Allow the dough to rise for 30 minutes. When the dough has doubled in size, remove it from the bowl.

Preheat the oven to 375°F.

Place the dough onto a lightly floured surface and roll it out with a rolling pin until the dough is about 1/2 inch thick and in a rectangular form.
Spread the pizza sauce onto the dough with a spoon and place the pepperoni slices on top of the sauce, making sure there are no blank spaces. Sprinkle half of the cheese on top of the pepperoni.

Starting with one end, tightly roll the dough with your hands moving lengthwise down the dough. Once it is rolled up tightly, use a sharp knife to slice the dough into 3-inch pieces. Grease a muffin tin with butter and place a piece of the dough into each space. Sprinkle the dough with some mozzarella cheese.

Place the muffin tin in the oven and bake the dough for 15-20 minutes or until the dough and cheese are golden brown. Remove it from the oven and allow it to cool for 5 minutes before removing each piece. Serve them with a side of vegetables or a salad. They are great for dinner, lunch, or snacks during a road trip!

Find this recipe and more in The Health and Happiness Society Cookbook here!

Or get your free copy of my first book in the Health and Happiness Society Series here!

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