Cooking Tips
Cheesy Pepperoni Pizza Stuffed Bread Roll
Golden-baked pizza dough rolled with marinara, pepperoni and gooey mozzarella — a pizza-inspired comfort treat.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Everything people love about pizza, rolled into a loaf: pizza dough spread with marinara, layered with mozzarella, cheddar and pepperoni, rolled tight and baked until the cheese bubbles out the ends. Sliced thick, it is part pizza, part garlic bread, and entirely gone within minutes of leaving the oven.
Ingredients
Bread roll: 1 large sheet pizza dough (about 450–500 g)
1 cup pizza or marinara sauce
2 cups shredded mozzarella cheese
150 g pepperoni slices
½ cup shredded cheddar cheese
¼ cup freshly grated Parmesan cheese
½ cup cream cheese, softened (optional)
2 tbsp unsalted butter, melted
3 garlic cloves, minced
1 tsp Italian seasoning
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp freshly ground black pepper
1 tbsp olive oil
2 tbsp fresh parsley, chopped
Cheesy pepperoni topping: ½ cup shredded mozzarella cheese
8–10 pepperoni slices
1 tbsp melted garlic butter
½ tsp dried Italian herbs
Method
Heat the oven to 200°C (400°F) and line a baking tray. Roll the pizza dough out into a large rectangle on a lightly floured surface.
Spread the marinara sauce evenly, leaving a 2 cm border. Dot with cream cheese if using, then layer the mozzarella, cheddar, Parmesan and most of the pepperoni.
Roll up tightly from the long side, pinching the seam and ends firmly shut so the cheese cannot escape.
Place seam-side down on the tray. Brush with the melted butter mixed with garlic, Italian seasoning, oregano, garlic powder, onion powder and pepper.
Bake for 22–28 minutes until deeply golden and the cheese is bubbling. In the last 5 minutes, top with the remaining mozzarella, pepperoni and garlic butter.
Rest for 10 minutes so the cheese sets, then slice thickly, scatter with parsley and serve.
Cooking Tips
Seal the seam and ends tightly — any gap lets the cheese escape into the tray.
Resting before slicing is essential; cutting too soon spills the filling.
A little sauce goes a long way — too much makes the roll soggy instead of crisp.
Frequently asked questions
How is this different from the cheesy pepperoni pizza pockets article?
Those are individual folded pockets; this is one large rolled loaf, sliced thick for sharing.
Can I use store-bought dough?
Yes — a standard refrigerated pizza dough sheet works perfectly; let it come to room temperature first so it rolls without tearing.