Now, sprinkle the shredded mozzarella evenly over the dough, leaving a small border around the edges for sealing. Next, layer on the sliced pepperoni. I usually go a little heavy on the pepperoni because who can resist an extra slice? Then, sprinkle the Italian seasoning and garlic powder over the top for that delicious aromatic touch. Once that’s done, it’s time to roll it up! Starting from one long side, carefully roll the dough tightly until it forms a log. Make sure to pinch the ends to seal in all those cheesy goodies.
After you’ve rolled everything up, cut the log into bite-sized pieces—about 1-2 inches thick. Arrange them on the prepared baking sheet, cut side up. Brush the tops with olive oil to get that golden color while baking. Pop them in the oven and let them bake for about 12-15 minutes, or until they’re beautifully golden brown. The aroma that fills the kitchen during this time is simply irresistible!
Once they’re out of the oven, let them cool for a few minutes before serving. I like to serve mine with warm marinara sauce for dipping—it’s the perfect complement to those delicious roll-ups!
Pro Tips for Best Results
When I first made these roll-ups, I tried using different types of cheese to see which worked best. Mozzarella is definitely my top choice, but cheddar adds a fantastic sharpness too if you’re looking to mix it up! Another tip is to let your dough come to room temperature before rolling it out; this makes it much easier to work with and helps avoid tearing.
I’ve also experimented with the thickness of the roll. Initially, I made them a little too thick, which left them doughy in the center. After some testing, I found that rolling the dough thinner not only gave a better crunch but also ensured that cheese and toppings were thoroughly heated.
Lastly, don’t be afraid to get creative! I often swap out the pepperoni for cooked sausage or veggie toppings when I’m in the mood, and they turn out delightful every time.
Common Mistakes to Avoid
One mistake I made early on was not sealing the edges properly. I learned the hard way when some of my cheesy goodness leaked out during baking. Make sure to pinch the edges well after rolling to keep everything inside! (See the next page below to continue…)