Easy Pepperoni Rolls Recipe (with Puff Pastry)

These easy Pepperoni Rolls wrap marinara, pepperoni, and mozzarella in flaky puff pastry pinwheels, baked golden in 40 minutes.

Course Appetizer

Cuisine American

Keyword Pepperoni Rolls

Prep Time 20

Cook Time 20

Total Time 40

Servings rolls

Calories 202kcal

Roll out the puff pastry on a clean, flat surface. If it’s too cold, let it sit at room temperature for a few minutes to make it easier to handle.
1 sheet puff pastry
Evenly spread the tomato sauce over the pastry, leaving a small border 1/2 inch around the edges to help seal the roll.
1/3 cup marinara sauce
Arrange the pepperoni slices evenly across the entire surface.
20 slices pepperoni
Sprinkle the shredded mozzarella cheese over the pepperoni, covering the surface completely.
1 1/2 cups shredded mozzarella cheese
Starting from one long side, roll the pastry tightly into a log. Ensure the seam is sealed to prevent it from opening while baking.
Use a sharp, serrated knife to cut the log into slices about 3/4 inch thick.
Place the slices on a baking tray lined with parchment paper or lightly greased. Leave some space between the rolls for expansion.
Brush each roll with olive oil and sprinkle with red chili flakes and dried oregano.
1 tablespoon olive oil, 1 teaspoon red chili flakes, 1 tablespoon dried oregano
Preheat the oven to 400°F and bake for 15-20 minutes, or until the rolls are golden and crispy.
Remove from the oven and let the rolls cool slightly. Garnish with fresh basil leaves before serving.
Fresh basil leaves for garnish

Warm It Up – Let the puff pastry sit at room temperature for a few—it’s cranky when cold and cracks like my last joke!
Seal Tight – Pinch that seam side shut so the gooey mozzarella cheese doesn’t ooze out like lava.
Sharp Cuts – Use a sharp knife on the large roll to slice clean individual rolls—no squashing the fun!
Space Them Out – Give rolls room on the parchment paper so they puff up big and proud.
Oil It Up – Brush that olive oil like you’re painting a masterpiece—it’s the best way to get golden brown.
Cool a Bit – Let them chill on a cooling rack for 5 minutes so you don’t burn your tongue (yep, I’ve been that guy!).