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Pepperoni Rolls

Pepperoni Rolls

For a quick and easy-to-make snack that old and young will love, look no further than these gluten and grain free pepperoni pizza rolls. We thank Minneceliac for this awesome recipe.

“I don’t think these (pepperoni pizza rolls) could be any easier. Perfect for a party or for a quick dinner. This is a recipe from my mom’s cookbook that I altered slightly, but it’s the same premise. The only tools you need for this is a 12-cup muffin tin and a medium sized bowl.” – Kari, Minneceliac


Recipe and photos by Minneceliac

Pepperoni Rolls
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Course: Appetizer
Servings: 12 rolls
  • 1 package (7.5 oz) Chebe Pizza Crust Mix
  • 2 large eggs, room temperature
  • 2 Tbsp olive oil
  • 4 Tbsp milk or milk substitute
  • 4 oz sliced pepperoni
  • 2 cups shredded mozzarella cheese
  • Warm pizza sauce or marinara sauce for dipping
  • Fresh or dried parsley for garnish
  1. Preheat oven to 350F.
  2. Blend Chebe Pizza Crust Mix with 2 Tbsp olive oil (no cheese) and 2 room temperature eggs.  Slowly add in 4 Tbsp milk/milk substitute

  3. Knead dough until well combined.  

  4. Roll out dough jelly roll style to make a 12 inch x 8 inch rectangle.

  5. Sprinkle 1 cup of mozzarella cheese over dough all the way to the edges.
  6. Place pepperoni slices over cheese. Overlap pepperoni to cover entire rectangle of dough.
  7. Sprinkle remaining cup of mozzarella cheese over top of pepperoni.
  8. Roll up dough from long side, jelly roll style.
  9. Slice roll into 1-inch thick pieces (I’ve found that a large serrated knife works best).

  10. Place in muffin tin so the spiral is facing up. It’s ok if some of the cheese comes loose when cutting; just sprinkle the extra on top of rolls before baking.

  11. Bake for 20-25 minutes until golden brown.

  12. Garnish with fresh or dried parsley (optionaand serve with warm pizza sauce or marinara sauce for dipping.

Recipe Notes

Recipe and photos by Minneceliac


This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes:



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