Pepperoni Bread
This Easy Pepperoni Bread is made with homemade pizza dough and stuffed with mozzarella cheese and tons of pepperoni. It gets rolled up into a loaf and baked until golden brown and bubbly! Serve with a side of marinara sauce for dipping!
Looking for more Appetizer Recipes? Try my Easy Toasted Ravioli or my Ham and Cheese Pinwheels.
Pepperoni Bread aka pepperoni rolls has been a family favorite of ours ever since I was a little girl. Whenever we had a party or get together there was always pepperoni bread involved.
Now my husband and I make pepperoni bread a few times a month! It makes a great appetizer or dinner alongside a salad or veggie.
This pepperoni bread recipe is made with homemade pizza dough. I use the homemade pizza dough for everything! From my Ham and Cheese Pinwheels, to cinnamon rolls to homemade pizzas! The pizza dough is then rolled out and stuffed with shredded mozzarella and pepperoni! It’s then rolled into a log then baked until golden brown.
I recommend serving this pizza bread with marinara or pizza sauce for dipping! It is so good!
Quick Navigation
How to make Pepperoni Bread
- Make the pizza dough: Add warm water to the bowl of the stand mixer with the dough hook attachment. Add in yeast and honey. Stir and allow it to rest for 5 minutes. Add 2 cups of flour, salt, and oil. Mix to combine, 3-4 minutes on low speed. Slowly add remaining 1/2-1 cup of flour or until a smooth ball forms that pulls cleanly away from the sides of the bowl.
- Rest: Cover bowl with plastic wrap and allow the dough to rest for 1 hour.
- Roll out / assemble: Roll dough into a rectangle roughly 14” x 22”. Spread with the shredded mozzarella, then top with the pepperoni. Starting from the longer side, roll into a log then place on a greased baking sheet. With a very sharp knife score the top of the bread to release the steam as it bakes.
- Bake: In a 400°F degree oven for 25 minutes or until golden brown on the outside.
- Serve: Allow to cool for 10 minutes before slicing. Serve with marinara sauce for dipping and enjoy!
Tips for making Pepperoni Bread
- If you are short on time you can use store bought pizza dough. Just follow the rest of the steps and bake as directed.
- When the bread comes out of the oven you can brush it with a little melted butter and sprinkle with garlic powder and parmesan cheese for a garlic bread pizza loaf!
- I love using mozzarella cheese however use what you have or hand! Provolone cheese, parmesan, swiss, or cheddar would all be good in this pepperoni pizza loaf.
- You can bake this Pepperoni cheese bread on a pizza stone. It will get an even crispier bottom.
- Don’t be worried if the cheese oozes out at all this is normal! My husband loves to eat the melted cheese that get’s stuck to the bottom of the pan.
- Instead of doing pepperoni you can add in salami or your favorite types of Italian meats. Spicy sausage would be amazing in this or barbecue chicken!
Storage, Reheating and Freezing Instructions
- Store: The pepperoni pizza bread in an airtight container in the refrigerator for up to 3 days.
- Freeze: This bread freezes really well! Store in an airtight container and freeze for up to 4 months.
- To Reheat: From frozen allow the bread to thaw for 1-2 hours at room temperature then heat them in the oven or toaster oven at 350 degrees until warmed through. You can also reheat in the microwave until warm.
Love this recipe? Here are more Italian Favorites to try!
- Easy Lasagna Roll Ups
- Spinach and Ricotta Stuffed Shells
- Baked Turkey Pesto Meatballs
- Slow Cooker Tomato Sauce
- Italian Ham and White Bean Orzo Soup
Pepperoni Bread
This Easy Pepperoni Bread is made with homemade pizza dough and stuffed with mozzarella cheese and tons of pepperoni. It gets rolled up into a loaf and baked until golden brown and bubbly! Serve with a side of marinara sauce for dipping!
Ingredients
- 1 cup water (heated to 110°F)
- 2 ¼ tsp instant dry yeast
- 2 tsp honey
- 1½ tbsp olive oil
- 1 tsp salt
- 2½-3 cups all purpose flour
- 3 cups shredded mozzarella
- 6 ounce package of pepperoni
- marinara sauce for dipping, if desired
Instructions
- Add warm water to the bowl of the stand mixer with the dough hook attachment. Add in yeast and honey. Stir and allow it to rest for 5 minutes.
- Add 2 cups of flour, salt, and oil. Mix to combine, 3-4 minutes on low speed. Slowly add remaining 1/2-1 cup of flour or until a smooth ball forms that pulls cleanly away from the sides of the bowl.
- Cover bowl with plastic wrap and allow the dough to rest for 1 hour.
- Preheat oven to 400°F. Roll dough into a rectangle roughly 14'' x 22''. Spread with the shredded mozzarella, then top with the pepperoni.
- Starting from the longer side, roll into a log then place on a greased baking sheet. With a very sharp knife score the top of the bread to release the steam as it bakes.
- Bake for 25 minutes or until golden brown on the outside.
- Allow to cool for 10 minutes before slicing. Serve with marinara sauce for dipping and enjoy!
