Description
These Pizza Pull-Apart Rolls are a fun and delicious twist on pizza night. Soft, fluffy dough is filled with gooey mozzarella cheese and pepperoni, then baked to golden perfection with a crispy outer layer. They’re perfect for sharing with family and friends, and a guaranteed crowd-pleaser for any occasion.
Ingredients
Units
Scale
Dough & Filling:
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 3/4 cup whole milk, warmed to about 110°F (43°C)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning blend
- 2 3/4 cups bread flour, plus more as needed
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup chopped pepperoni
Topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped pepperoni
- Optional: 4 ounces uncooked ground Italian sausage
- Optional: 1/3 cup chopped green bell pepper
- Optional: 2 tablespoons sliced black olives
Garlic Herb Butter:
- 2 tablespoons butter, melted
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Instructions
- Activate Yeast: In a stand mixer bowl or large bowl, combine the yeast, sugar, and warm milk. Let stand for 5-10 minutes until frothy.
- Make Dough: Add the melted butter, egg, salt, garlic powder, Italian seasoning, and 1 cup of flour to the yeast mixture. Mix on low speed for 1 minute. Gradually add the remaining flour and mix until the dough comes together. If the dough is too wet, add more flour 1 tablespoon at a time.
- Knead: Knead the dough in the mixer for 5 minutes or by hand on a lightly floured surface until smooth and slightly tacky.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
- Prep Pan and Filling: While the dough rises, grease a 9-inch square pan, 9-inch springform pan, 9×13 inch baking pan, or 10-inch oven-safe cast iron skillet. In a bowl, combine the mozzarella cheese and pepperoni for the filling.
- Shape Rolls: Punch down the dough and pinch off 1 ½ tablespoon-sized pieces. Form each piece into a ball, make an indent in the center, and fill with a scant tablespoon of the cheese and pepperoni mixture. Seal the dough around the filling and place in the prepared pan. Repeat with the remaining dough and filling.
- Second Rise: Cover the pan and let the rolls rise in a warm place for 30-45 minutes, or until puffy.
- Prepare Topping: Combine the mozzarella cheese and pepperoni for the topping. For the “supreme” option, cook the sausage and green pepper in a skillet until browned, drain, and add the olives.
- Bake: Preheat oven to 350°F (177°C) with the rack in the lower third position. Bake the rolls for 20 minutes. Remove from the oven, top with the cheese and pepperoni mixture (and sausage mixture if using), loosely tent with foil, and bake for another 12-15 minutes, or until golden brown.
- Make Garlic Butter: Melt the butter and stir in the garlic powder and Italian seasoning. Brush the warm rolls with the garlic butter before serving.
Notes
- Freezing: The shaped rolls can be frozen for up to 3 months before baking. Thaw and rise for 4-5 hours before baking. Baked rolls can also be frozen.
- Overnight Rise: Prepare the recipe through step 7 and refrigerate overnight. Let rise on the counter for 1-2 hours before baking.
- Yeast: Instant yeast is recommended. If using active dry yeast, rising times may be longer.
- Flour: Bread flour is recommended for a chewier texture, but all-purpose flour can be substituted.
- Vegetarian: Omit the pepperoni or use a plant-based alternative.
Nutrition
- Serving Size: 1 roll
- Calories: 180kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
