• 3 cups bread flour, divided
  • 1 packet active dry yeast (2¼ teaspoon)
  • 1 teaspoon salt
  • 1½ teaspoons honey
  • 1¼ cups lukewarm water
  • 1 tablespoon olive oil
Garlic Butter Pepperoni Filling
  • ¼ cup butter, softened
  • 3 tablespoons grated parmesan cheese
  • ⅛ teaspoon salt
  • ¼ teaspoon italian seasoning
  • ½ teaspoon minced garlic
  • 6 ounces thin-sliced pepperoni
  • 1¼ cups shredded mozzerella
Dipping Sauce
  • 1 cup san marzano tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon tomato paste
  • ¼ teaspoon salt


  1. Mix ½ cup flour with yeast and salt. Dissolve honey in lukewarm water and add to mixture.  Add olive oil. 
  2. In the bowl of a mixer, or using a wooden spoon, mix for 3 minutes. Mix in remaining flour (dough should be only slightly sticky).
  3. Knead dough on a floured surface until smooth, 5 minutes.
  4. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise for 30 minutes in a warm place.
  5. While the dough is rising, make the garlic butter spread. 
Garlic Butter Pepperoni Filling
  1. Combine softened butter, parmesan cheese, salt, italian seasoning, and minced garlic. Using a wooden spoon or spatula, blend the ingredients until they come together. 
  2. While you are assembling the rolls, preheat the oven to 400 degrees F.
  1. Once risen, punch dough down and transfer to lightly floured surface. Divide the dough into two equal parts. Set one dough ball aside and cover with plastic wrap. Roll the dough out to a 10 x 15-inch rectangle and spread the garlic spread evenly over the dough. Overlap the pepperoni slices over the garlic spread and sprinkle with the mozzarella. 
  2. Starting with the long end, roll the dough into a log, seam side down, and slice into 7 rolls. (Don’t worry, the dough will seem thin but bakes up very nicely.)
  3. Bake the rolls until they are golden brown, 20-25 minutes. 
Dipping Sauce
  1.  In a blender or food processor blend together, tomatoes, garlic, olive oil, tomato paste, and salt. 
  2. The sauce is best served warm so transfer the sauce to a saucepan and heat over low heat until warm. 

All recipes are the courtesy of Lodge Manufacturing, TN USA