Original recipe

Equipment

Ingredients

Steps

1. Dice the pepperoni into small pieces and grate the cheese if using a block.
2. Divide dough into 1-3 balls. Roll each ball into a thin round (about 10 inches diameter) and cut into 6 triangular wedges.
3. Place a spoonful of sauce toward the wide end of each triangle. Top with pepperoni pieces and grated cheese. Don’t overstuff—filling should stay sealed during baking.
4. Fold in the outside corners of the triangle, pinching to seal edges. Fold over the center and seal the filling inside, then roll into a crescent/burrito shape.
5. Place rolls on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for at least 30 minutes.
6. Bake at 400°F for 20 minutes or until golden brown.
7. Optional: Brush with garlic butter (1/4 cup melted butter + garlic powder + fresh basil + salt + pepper) immediately after removing from oven. Sprinkle with parmesan.

Tips

• Alternative assembly (cinnamon roll style): Roll entire dough into a rectangle, spread filling evenly, roll into a log, and slice into 1-inch pieces before baking.
• Filling variations: Mozzarella, caramelized onions, Italian sausage, bacon, ham, olives, pesto, spinach, or bell peppers all work well.
• Crispier rolls: Bake at 425°F–450°F for slightly less time.
• Air fryer option: Grease basket with cooking spray, cook at 400°F for 8-10 minutes.

Storage

• Refrigerator: Up to 5 days in an airtight container. Reheat in oven for best texture.
• Freezer: Cool completely, freeze on a parchment-lined sheet until solid, then transfer to freezer bags. Reheat from frozen at 425°F for about 10 minutes.