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Pizza Pull Apart Rolls with Mozzarella, Pepperoni, and Garlic Herb Butter Recipe

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3.9 from 23 reviews

Soft and buttery garlic herb yeast rolls stuffed and topped with mozzarella cheese and pepperoni, finished with a flavorful garlic herb butter. Perfect for sharing, these pull apart rolls combine the best elements of pizza in a convenient, hand-held format. Ideal for entertaining or a cozy meal, these rolls require a bit of hands-on shaping and rising but reward you with a deliciously cheesy, savory treat baked to golden perfection.

  • Total Time: 3 hours, 35 minutes
  • Yield: 20-24 rolls

Ingredients

Dough & Filling

  • 2 teaspoons Platinum Yeast from Red Star
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk, warmed to 110°F (43°C)
  • 3 Tablespoons (43g) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning blend
  • 2 and 3/4 cups (360g) bread flour, spooned & leveled, plus more as needed
  • 1 and 1/2 cups (135g) shredded mozzarella cheese
  • 1/2 cup (60g) chopped pepperoni (or more cheese, if preferred)

Topping

  • 1/2 cup (45g) shredded mozzarella cheese
  • 1/4 cup (30g) chopped pepperoni (or more cheese)
  • Optional: 4 ounces (113g) uncooked ground Italian sausage
  • Optional: 1/3 cup (50g) chopped green pepper
  • Optional: 2 Tablespoons (20g) sliced black olives

Garlic Herb Butter for Brushing

  • 2 Tablespoons (28g) butter, melted
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder

Optional for Serving

  • Pizza sauce
  • Chopped fresh basil
  • Crushed red pepper flakes

Instructions

  1. Make the dough: Combine yeast and sugar in the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl. Warm the milk to about 110°F (43°C), then pour over the yeast and sugar. Whisk gently and cover loosely with a kitchen towel for 5–10 minutes until frothy. Add melted butter, egg, salt, garlic powder, Italian seasoning, and about 1 cup of the flour. Beat on low speed for 1 minute, then add remaining flour and mix on medium speed until dough forms and pulls away from bowl sides—about 2 more minutes. Add extra flour by tablespoon if dough is too wet.
  2. Knead the dough: Knead dough for 5 minutes in the mixer or by hand on a floured surface. Use small amounts of flour as needed to keep dough manageable but not dry. The dough should be soft, slightly sticky, and pass the windowpane test. Poke with your finger; it should bounce back slowly.
  3. First rise: Place dough in a greased bowl, cover with plastic wrap or foil, and let rise in a warm spot until doubled in size, about 60–90 minutes.
  4. Prepare the baking pan: Grease a 9-inch square pan, 9-inch springform, 9×13-inch baking pan, or a 10-inch seasoned cast iron skillet. Avoid pans smaller than 9 inches in diameter.
  5. Prepare the filling: In a bowl, mix 1 1/2 cups shredded mozzarella cheese with 1/2 cup chopped pepperoni.
  6. Shape the rolls: Punch down the risen dough and pinch off 1.5 tablespoon (about 1 ounce or 30g) portions. Flatten each piece slightly, place about a scant tablespoon (7–8g) of cheese and pepperoni filling in the center, then pinch the dough around filling to seal and form a ball. Place each ball seam-side down in the prepared pan until full (about 20–24 rolls).
  7. Second rise: Cover the pan with plastic wrap or foil and let the rolls rise in a warm spot until puffy, about 30–45 minutes.
  8. Prepare the toppings: Mix 1/2 cup mozzarella and 1/4 cup chopped pepperoni in a small bowl. For the supreme option, cook ground Italian sausage and chopped green pepper in a skillet over medium heat for 6–7 minutes until sausage is fully cooked. Drain on paper towels and combine with sliced black olives.
  9. Preheat oven: Place oven rack in the lower third and preheat oven to 350°F (177°C).
  10. Bake initial rolls: Bake the rolls uncovered for 20 minutes.
  11. Add toppings and finish baking: Remove from oven, sprinkle with mozzarella and pepperoni topping plus cooked sausage, peppers, and olives if using. Tent loosely with foil and bake for an additional 12–15 minutes until lightly browned on top and an instant read thermometer inserted into the rolls reads 195°F (90°C).
  12. Prepare garlic herb butter: While rolls bake, melt butter and stir in garlic powder and Italian seasoning.
  13. Finish and serve: Remove rolls from oven and brush generously with the garlic herb butter. Let cool slightly before serving. Serve with pizza sauce, fresh basil, and crushed red pepper flakes if desired.
  14. Storage: Cover leftover rolls tightly and store in the refrigerator for up to 5 days.

Notes

  • Use Platinum Yeast from Red Star for best results, but active dry yeast can be substituted.
  • If the dough is too wet and sticky to work with, add flour one tablespoon at a time during mixing or kneading.
  • Choose a baking pan large enough to hold 20–24 rolls comfortably for even baking.
  • Optional toppings like cooked Italian sausage, green pepper, and olives create a supreme-style pull apart roll variation.
  • Letting the dough rise in a warm, draft-free environment improves yeast activation and dough texture.
  • Check doneness with an instant read thermometer (195°F internal temperature) for perfectly baked rolls.
  • Leftovers can be reheated in the oven to restore freshness and melted cheese texture.
  • Author: Amelia
  • Prep Time: 3 hours (including rising time)
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://recipesvibe.com/pizza-pull-apart-rolls-with-mozzarella-pepperoni-and-garlic-herb-butter-recipe/