Ohio Pepperoni Rolls on the Arteflame Grill

Introduction

Ohio Pepperoni Rolls are a Midwestern classic with a grilled twist. Instead of using an oven, we'll use the unique versatility of the Arteflame Grill to cook these rich, golden-brown rolls to perfection. Seared gently on the solid steel flat top, the dough turns beautifully crisp while the pepperoni melts inside, infusing every bite with juicy, smoky flavor. Served with a side of grilled marinara sauce, these handheld treats are perfect for game day, backyard gatherings, or a warm comfort food fix. You'll love how easy and cleanup-free they are on the Arteflame. Let’s fire it up!

Ingredients

• 1 lb refrigerated pizza dough
• 6 oz sliced pepperoni
• 1 cup shredded mozzarella cheese
• 2 tbsp unsalted butter, melted (plus extra for grilling)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 cup prepared marinara sauce (for dipping)
• Optional: Parmesan cheese for topping

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on 3 folded paper napkins.
2. Place the napkins in the center fire bowl of your Arteflame Grill.
3. Stack dry firewood over the napkins.
4. Light the paper and let the fire build. The Arteflame will be ready to cook in 20 minutes.

Step 2: Prep the Dough

1. Unroll your pizza dough onto a lightly floured surface.
2. Cut the dough into 8 equal rectangles.

Step 3: Fill and Roll

1. Place a few slices of pepperoni and a sprinkle of mozzarella cheese in the center of each dough rectangle.
2. Fold the dough tightly over the fillings and pinch the seams closed. Shape them into rolls.

Step 4: Grill the Pepperoni Rolls

1. Brush the Arteflame flat top with melted butter near the outer-middle zone (medium-high heat).
2. Place the pepperoni rolls seam-side down and grill for 3-4 minutes per side. Adjust their position between hotter and cooler zones as needed.
3. Rotate occasionally until golden brown and evenly cooked on all sides.
4. Remove when rolls are golden and cooked through (internal dough temp 200°F).

Step 5: Heat the Marinara on the Grill

1. Pour marinara into a cast-iron safe cup or directly onto the flat top in a small mound (works great without pots).
2. Warm, stirring lightly, until bubbling hot.

Step 6: Finish and Serve

1. Brush the grilled rolls with more melted butter.
2. Sprinkle garlic powder, oregano, and optional Parmesan over top.
3. Serve with warm marinara for dipping.

Tips

• Use the medium-hot inner cooktop zone for even browning without burning.
• Keep rolls moving as needed between hotter and cooler zones for even cooking.
• Butter enhances flavor and color better than oil—don’t skip it.
• Your steel griddle ensures even searing without risking burnt dough.
• For best dough consistency, remove from grill when it reaches 200°F. It will continue to cook slightly off the heat.

Variations

1. Spicy Jalapeño Rolls: Add pickled jalapeño slices inside for heat and tang.
2. Italian Sausage Rolls: Use grilled sausage crumbles instead of pepperoni for a meaty punch.
3. Veggie Lover’s Rolls: Add grilled bell peppers, mushrooms, and onions with cheese.
4. Three Cheese Rolls: Combine mozzarella, cheddar, and provolone for rich flavor depth.
5. BBQ Chicken Rolls: Fill with shredded grilled chicken and a dollop of BBQ sauce instead of marinara.

Conclusion

Grilling pepperoni rolls on the Arteflame Grill gives you a perfect marriage of crisp dough and melted cheese with smoky notes you just can’t achieve in an oven. With no pesky cleanup, you get all the flavor and none of the mess. These Ohio favorites will quickly become a grill-day staple for your friends and family!

Best pairings

• Grilled Caesar Salad on the Arteflame flat top
• Chilled craft beer or spiced iced tea
• Roasted garlic parmesan potatoes cooked on the outer edge of the griddle
• Smoky grilled corn on the cob
• Classic coleslaw with a creamy tangy twist