Pull-Apart Pepperoni Pizza Rolls
These pull-apart pepperoni pizza rolls are made with soft Hawaiian rolls stuffed with melty mozzarella and classic pepperoni, then brushed with a buttery garlic Parmesan topping and baked until golden. Perfect for game day, parties, or an easy family-friendly dinner, these cheesy rolls are always a hit when served with warm pizza sauce for dipping.
Servings 8
Ingredients
- 1 package King’s Hawaiian rolls
- 1 cup Pepperoni slices
- 1 cup Mozzarella cheese shredded or sliced
- 4 tablespoons butter melted
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Pizza sauce for dipping
Instructions
- Preheat the oven to 350°F. Lightly grease a baking dish or line it with parchment paper.
- Using a sharp knife, slice each Hawaiian roll vertically into thirds, creating deep slits without cutting all the way through the bottom of the rolls.
- Stuff pepperoni slices and mozzarella cheese into each slit, gently pressing the filling down so it’s evenly distributed throughout the rolls.
- In a small bowl, combine the melted butter, Parmesan cheese, minced garlic, and Italian seasoning. Stir until well mixed.
- Brush the garlic Parmesan butter generously over the tops of the rolls, allowing it to drip into the slits and around the edges.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the tops are golden brown.
- Remove from the oven and let rest for 3–5 minutes before serving.
- Serve warm with pizza sauce on the side for dipping.
Video
Notes
Be careful not to cut all the way through the rolls so they stay connected and pull apart easily.
Freshly shredded mozzarella melts better than pre-shredded cheese.
If the tops begin to brown too quickly, loosely tent the rolls with foil and continue baking.
Make-Ahead & Storage
Make-Ahead: Assemble the rolls, cover tightly, and refrigerate for up to 24 hours before baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 325°F until warmed through for best texture.