Tom's Pepperoni Pizza Rolls

Name: Tom's Pepperoni Pizza Rolls
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 batch pizza dough; 1 cup Bianco DiNapoli Pizza Sauce; 2 tbsp pesto; 4 oz pepper jack cheese, grated; 8 oz pepperoni, diced; 2 oz smoked low-moisture mozzarella, grated; Cattleman’s Grill Italiano Seasoning; 2 oz Parmigiano Reggiano, finely grated (Microplane); 1/2 cup sour cream; 1/2 cup mayonnaise; 3 tbsp buttermilk; 1/4 cup parsley, minced; 1 tbsp fresh dill, minced; 1 tsp lemon juice; 1 clove garlic, minced; Jacobsen Salt Co. Kosher Sea Salt; Jacobsen Salt Co. Black Pepper; Cattleman’s Grill Pit Fire Hot Sauce

Mar 04, 2026 • Tom Jackson

These Pepperoni Pizza Rolls bring together everything you love about pizza—savory sauce, layers of cheese, and plenty of pepperoni—wrapped into a soft, golden spiral with a crisp, cheesy crust. Built from a single slab of fermented pizza dough, the rolls are layered like a cinnamon roll, then baked upright in the Yoder Smokers Wood Fired Oven for incredible texture. The bottom caramelizes over grated Parmigiano Reggiano, creating a crunchy cheese crust, while flame rolling over the top delivers beautiful browning.

A blend of pepper jack and low-moisture mozzarella gives you melty pull without excess moisture, and a touch of Cattleman’s Grill Italiano Seasoning ties it all together. Finished with homemade ranch and a splash of Cattleman’s Grill Pit Fire Hot Sauce, these rolls strike the perfect balance of creamy, savory, and just a little tangy heat. Whether you’re hosting game day, feeding a crowd, or firing up a weekend cook, this is pizza night done differently.

What You’ll Love About This Recipe

Crisp, cheesy Parmesan crust on the bottom
Melty layers of pepper jack and mozzarella
Perfect balance of sauce, seasoning, and pepperoni
Wood fired browning on top and bottom
Crowd-friendly and easy to portion

Tom's Pepperoni Pizza Rolls

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

8

Prep Time

3 hours

Cook Time

20 minutes

Calories

420

All the flavor of pepperoni pizza, baked into crispy, cheesy rolls with homemade ranch and a touch of heat.

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Ingredients

Dough

1 batch pizza dough

Tomato Sauce

1 cup Bianco DiNapoli Pizza Sauce
2 tbsp pesto

Filling

4 oz pepper jack cheese, grated
8 oz pepperoni, diced
2 oz smoked low-moisture mozzarella, grated
Cattleman’s Grill Italiano Seasoning

Parmesan Crust

2 oz Parmigiano Reggiano, finely grated (Microplane)

Ranch Dressing

1/2 cup sour cream
1/2 cup mayonnaise
3 tbsp buttermilk
1/4 cup parsley, minced
1 tbsp fresh dill, minced
1 tsp lemon juice
1 clove garlic, minced
Jacobsen Salt Co. Kosher Sea Salt
Jacobsen Salt Co. Black Pepper

Finish

Cattleman’s Grill Pit Fire Hot Sauce

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Directions

Preheat your Yoder Smokers YS640S Pellet Grill to 375°F with the Yoder Smokers Wood Fired Oven installed. Use hickory pellets for a mild smoke profile that complements the pepperoni and cheese. Allow the oven to fully preheat so you get strong top and bottom browning.
In a small bowl, whisk together the Bianco DiNapoli Pizza Sauce and pesto. Set aside. In another bowl, stir together the ranch dressing ingredients until smooth. Season with salt and pepper to taste. Refrigerate until ready to serve.
On a lightly floured surface, roll your pizza dough into a large rectangle using a rolling pin. If your dough was fermented overnight, let it relax at room temperature before rolling. Spread the sauce evenly across the dough, leaving a clean strip along one long edge to help seal the roll.
Layer the pepper jack cheese first, followed by the diced pepperoni, then the low-moisture mozzarella. Avoid fresh mozzarella here—it releases too much moisture and can make the rolls soggy. Finish with a generous sprinkle of Cattleman’s Grill Italiano Seasoning.
Lightly dampen the exposed strip of dough with water. Starting from the opposite long edge, roll the dough tightly into a log, pressing gently as you go to keep the layers compact. This is just like forming a cinnamon roll. Pinch the seam to seal.
Square off the ends, then slice into 8 even rolls. Don’t worry if they loosen slightly—you can gently tighten them when placing them on the pan. Line a sheet pan with parchment paper and grate small piles of Parmigiano Reggiano where each roll will sit. Set each roll upright on the Parmesan.
Place the pan inside the wood fired oven. Bake for about 20 minutes, rotating the pan halfway through for even browning. The tops should be deeply golden and the bottoms crisp from the Parmesan crust. Internal temperature should read at least 190–200°F in the dough center.
Remove from the grill and let the rolls rest for 5 minutes. They will be steam hot. Finish with a drizzle of homemade ranch and a few dashes of Cattleman’s Grill Pit Fire Hot Sauce. Serve warm.