Pepperoni Rolls: Freezer Friendly Lunch or Appetizer

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This super easy recipe is perfect as an appetizer or a party food but is also a great option for lunchboxes! My whole crew loves to find these on the menu any time.

I love that you can make them ahead of time and pull a few out of the freezer when you need them. Keep reading for my super simple recipe for Pepperoni Rolls!

Pepperoni Rolls

  • One can of biscuits
  • 3-6 ounces pepperoni
  • Shredded Italian or mozzarella cheese
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano or Italian seasoning

Preheat the oven to 350 degrees. Split each biscuit in half (like you would to split it to butter a hot biscuit) and place on a baking sheet. I line my baking sheet with a silicone mat to keep the biscuits from getting too dark on the bottom.

Place 2-3 slices of pepperoni and about a tablespoon of cheese on each biscuit. Fold in half moon shapes and pinch the edges to seal. Bake at 350 for 9-11 minutes or until golden brown.

While the pepperoni rolls bake, combine the olive oil, parmesan cheese and oregano. Brush the mixture on the rolls immediately after removing them from the oven. Serve with marinara or pizza sauce.

To freeze – allow the rolls to completely cool on a wire rack. Transfer to a freezer safe container and store in the freezer for up to three months. For my kids’ lunches, I put three rolls in each sandwich bag and freeze them in a larger freezer safe bag. I let them defrost in the fridge overnight before packing in lunchboxes.

Biscuit – Pepperoni – Cheese – Fold

Here they are before topping with the parmesan mixture. One of my kiddos likes theirs without cheese, so I mark theirs with a slice of pepperoni on top.

These are delicious right out of the oven, but my kiddos also enjoy eating them cold for school lunches. You could definitely change up the filling and customize it for whatever your family likes.

These were inspired by a couple different recipes my mom makes, both using canned biscuits and the parmesan topping. I often make the recipes below for company and they’re always a hit!


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