Pepperoni pizza rolls

Rustle up these family-friendly pepperoni pizza rolls. You could speed things up if you like by using ready-made pizza dough and pizza sauce.

  • Prep:30 mins
    Cook:35 mins
    plus at least 2 hrs 30 mins proving
  • Easy

Nutrition per serving

  • kcal 319
  • fat 9g
  • saturates 4g
  • carbs 46g
  • sugars 0g
  • fibre 2g
  • protein 12g
  • salt 1.7g


  • 450g strong white bread flour, plus extra for dusting
  • 5g fast-action dried yeast
  • 2 tsp olive oil, plus extra for proving
  • 1 tbsp fine polenta or cornmeal
  • 175g pizza sauce
  • 100g grated mozzarella
  • 75g pepperoni
  • small bunch of basil, chopped


  1. Put the flour and yeast in a large bowl. Add 1 tsp sugar and 1½ tsp salt, and mix to combine. Add 300ml tepid water and 2 tsp of the oil, and mix with your hands or the dough hook attachment of a stand mixer until a dough forms. If making by hand, tip the dough onto a work surface and knead for 10 mins until the dough feels smooth and elastic, or knead using the mixer for 5 mins.

  2. Clean and lightly oil the bowl, tip in the dough and leave to prove in a warm place for 2 hrs, or until roughly
    doubled in size. You can also put it in the fridge overnight – just bring it up to room temperature before shaping.

  3. Loosely line a 22cm cake tin or ovenproof frying pan with a disc of baking parchment and sprinkle 1 tsp of the polenta over the base. Scatter the remaining polenta over a work surface along with some flour (add more if it begins to stick) and tip the dough on top. Roll and stretch the dough into a rectangle, about 35 x 45cm. Spread the pizza sauce on top, then scatter over the cheese, pepperoni and basil. From the longer side, tightly roll up the. dough to make a sausage shape. Use a sharp knife to cut it into eight pieces, and arrange cut-side up in the tin or pan. Cover loosely and leave to prove for another 30 mins until the rolls look light and puffy.

  4. Heat the oven to 200C/180C fan/gas 6. Bake the rolls for 30-35 mins until golden brown and the cheese is oozing. Cool for 5 mins before serving. Best eaten within 24 hrs.

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