Pennsylvania Grilled Pepperoni Rolls on Arteflame

Introduction

These Pennsylvania-inspired grilled pepperoni rolls are the ultimate handheld comfort food, made even better by the power of the Arteflame grill. This recipe turns simple pizza dough, mozzarella cheese, spicy pepperoni, and tangy marinara into an irresistible crispy roll that's perfect for game day or any cookout. Thanks to the Arteflame's center grate and flat top griddle, everything cooks to perfection—crispy outside, gooey inside, and packed with flavor.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup marinara sauce (plus extra for dipping)
• 30–40 slices of pepperoni
• 2 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried oregano
• All-purpose flour (for dusting)
• Vegetable oil (for lighting fire)
• 3 paper napkins (for lighting firewood)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the Arteflame fire bowl and pour vegetable oil over them.
2. Stack firewood over the napkins.
3. Light the napkins and let the grill heat for about 20 minutes.
4. Wait until the center grate reaches around 1,000°F and the flat top is evenly hot.

Step 2: Prepare the dough

1. Dust your work surface with flour and roll out the pizza dough into a large rectangle, about 1/4-inch thick.
2. Spread a thin layer of marinara sauce over the dough.
3. Evenly layer mozzarella cheese over the sauce.
4. Add a generous layer of pepperoni slices.

Step 3: Roll and slice

1. Carefully roll the dough lengthwise into a tight log, sealing the seam by pinching it closed.
2. Slice the log into 2-inch wide rolls.

Step 4: Grill the rolls

1. Brush the Arteflame flat top griddle with melted butter.
2. Arrange the rolls cut-side down near the hotter center zone of the flat top.
3. Grill for about 5–6 minutes per side or until golden brown and crispy.
4. Rotate the rolls halfway through for an even sear.
5. Brush with more melted butter, garlic powder, and oregano during cooking for added flavor.

Step 5: Finish and serve

1. Remove from heat and let rest for 3–4 minutes before serving.
2. Serve with extra marinara sauce for dipping.

Tips

• Don’t overload the pepperoni or cheese to prevent oozing out during grilling.
• Use the hotter portion of the flat top near the grill grate for initial searing, then move to the outer edge to finish.
• Pizza dough works best when it’s at room temperature for easier rolling.
• Always rotate the rolls to avoid overcooking one side.
• To lock in more flavor, brush each roll with butter while cooking.

Variations

1. Buffalo Chicken Rolls: Use shredded buffalo chicken, mozzarella, and ranch dressing instead of pepperoni and marinara.
2. Philly Cheesesteak Rolls: Swap in thinly sliced steak, provolone, and sautéed onions and peppers for a Pennsylvania classic twist.
3. Veggie Delight Rolls: Fill with sautéed mushrooms, spinach, artichoke hearts, and feta cheese for a vegetarian option.
4. Bacon Jalapeño Rolls: Combine crispy bacon, jalapeño slices, and cheddar cheese for a spicy, smoky variation.
5. Breakfast Roll-Ups: Use scrambled eggs, breakfast sausage, and shredded cheese for a morning version.

Conclusion

With the Arteflame grill, these Pennsylvania-inspired pepperoni rolls become the perfect mix of crispy, melty, and smoky. It’s a versatile recipe you can master on your flat top griddle to impress your friends and family. Don’t forget to pull the rolls off the grill just before they’re completely done; the residual heat will finish them to perfection. Enjoy the golden crust and melty center right from the fire—no pots, no pans, just flavor.

Best pairings

• Ice cold root beer or lager
• Side of grilled garlic parmesan asparagus
• Grilled corn on the cob with herb butter
• Simple mixed greens with a lemon vinaigrette
• Grilled peach slices with honey drizzle for dessert