Pizza Pull Apart Rolls with Cheese, Pepperoni, and Garlic Herb Butter Recipe
Deliciously soft and buttery pizza pull apart rolls filled with melted cheese and pepperoni, topped with more cheese and pepperoni, then finished with a flavorful garlic herb butter. Perfect for sharing, these yeast rolls require some time to rise but deliver a crowd-pleasing combination of classic pizza flavors in a fun, pull-apart bread format.
- Prep Time: 3 hours (includes rising)
- Cook Time: 35 minutes
- Total Time: 3 hours 35 minutes
- Yield: 20–24 rolls
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Ingredients
Dough & Filling
- 2 teaspoons Platinum Yeast from Red Star
- 1 Tablespoon granulated sugar
- 3/4 cup (180ml) whole milk
- 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 melting cheese
- 1/2 cup (60g) chopped pepperoni (or more cheese)
Topping
- 1/2 cup (45g) shredded melting 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
- Activate the yeast: In a small bowl, combine 2 teaspoons of Platinum Yeast with 1 tablespoon of granulated sugar and 3/4 cup of warm (about 110°F/43°C) whole milk. Let it sit for 5-10 minutes until foamy to ensure the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together 2 and 3/4 cups bread flour, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Add the melted butter and the egg, then pour in the activated yeast mixture. Mix until a sticky dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic, adding more flour if necessary.
- First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
- Shape and fill the rolls: Punch down the risen dough and roll it into a large rectangle on a floured surface. Evenly distribute 1 and 1/2 cups of shredded cheese and 1/2 cup chopped pepperoni over the dough. Starting from the long edge, roll the dough tightly into a log. Cut into 20-24 equal pieces.
- Arrange for second rise: Place the rolls cut side up into a greased baking pan, leaving some space between each for expansion. Cover again and let rise for 45-60 minutes until puffy.
- Preheat oven: Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
- Add toppings: Sprinkle the tops of the rolls with 1/2 cup shredded cheese and 1/4 cup chopped pepperoni. Optionally, scatter the uncooked ground Italian sausage, chopped green pepper, and sliced black olives over the rolls if desired.
- Bake: Bake rolls in the preheated oven for 30-35 minutes until golden brown and the cheese is melted and bubbly.
- Prepare garlic herb butter: While baking, mix 2 tablespoons melted butter with 1/2 teaspoon Italian seasoning and 1/2 teaspoon garlic powder.
- Brush and serve: When the rolls come out of the oven, immediately brush them generously with the garlic herb butter. Serve warm with optional pizza sauce, fresh basil, and crushed red pepper flakes for dipping.
Notes
- Take your time with the rising steps to develop the best flavor and texture.
- If you don’t have the specific Platinum Yeast, any active dry yeast can work similarly.
- The optional toppings add extra flavor and are great for customization.
- Store leftovers in an airtight container at room temperature for 2 days or freeze for longer storage.
- Reheat rolls in the oven wrapped in foil to maintain softness.
