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Hot Honey Pepperoni Pizza Rolls

Hot honey pepperoni pizza rolls are baked until the edges turn crisp and the centers stay gooey, with mozzarella, parmesan, and chopped pepperoni rolled into the dough. Finish with garlic butter and a slow drizzle of chili-spiked hot honey for sweet, salty, spicy pull-apart rolls.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Rolls
  • 1 lb refrigerated pizza dough, at room temperature
  • 0.5 cup pizza sauce
  • 2 cup shredded low-moisture mozzarella
  • 0.5 cup grated parmesan
  • 4 oz sliced pepperoni, roughly chopped
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.25 tsp red pepper flakes
  • 1 tbsp flour, for dusting
Garlic Butter Topping
  • 3 tbsp unsalted butter, melted
  • 2 garlic cloves, minced
  • 1 tbsp chopped fresh parsley
  • 2 tbsp grated parmesan
Hot Honey
  • 0.33 cup honey
  • 1 tsp red pepper flakes
  • 1 tbsp hot sauce
  • 0.125 tsp salt
For Serving
  • 1 cup marinara sauce, warmed

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 small saucepan

Method
 

Prep and assemble the rolls
  1. Heat the oven to 425°F and line a 9x13-inch baking dish or large cast iron skillet with parchment.
  2. On a lightly floured surface, roll the pizza dough into a 10x14-inch rectangle, keeping it as even as you can.
  3. Spread the pizza sauce over the dough, leaving a 1-inch border along the far long edge so the roll can seal.
  4. Scatter the mozzarella, parmesan, and chopped pepperoni evenly over the sauce, then sprinkle with oregano, garlic powder, and red pepper flakes.
  5. Starting from the long edge closest to you, roll the dough up tightly into a log and pinch the seam closed.
  6. Slice into 12 even rolls with a sharp serrated knife, wiping the blade between cuts, and arrange them cut side up in the dish with a little space between each.
Bake
  1. Bake 22–26 minutes, until the tops are deep golden, the edges are crisp, and the cheese is bubbling in the centers.
Make toppings and finish
  1. While they bake, stir the melted butter with the minced garlic, parsley, and parmesan.
  2. In a small saucepan, warm the honey with the red pepper flakes, hot sauce, and salt over low heat for 3 minutes, then remove from the heat.
  3. Brush the hot rolls generously with the garlic butter, drizzle the hot honey all over the top, and serve warm with marinara for dipping.

Notes

Pro tip: let the pizza dough sit at room temperature so it rolls without springing back. Store baked rolls in an airtight container in the refrigerator for up to 3 days; reheat at 350°F until hot and re-crisped. Freezing is yes—freeze cooled rolls up to 2 months and reheat from frozen. For a gluten-aware swap, use a gluten-free pizza dough and check that the flour-dusting step is compatible with your blend.