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!

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!

Pepperoni Bread

5 from 2 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8

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
  • 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

Images:
  • 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!
Nutrition Facts
Pepperoni Bread
Amount Per Serving
Calories 413 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 56mg19%
Sodium 933mg41%
Potassium 165mg5%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 284IU6%
Vitamin C 1mg1%
Calcium 223mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Bread
Cuisine: American
Keyword: Easy Appetizer, Italian Recipes, Party Food, Pepperoni Bread

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Comments

  • Sherry

    Can this recipe be doubled, or should I make two separate batches of dough? Thank you!

    • Hi Sherry!

      Yes this can be doubled! I think it should be able to fit in a standard mixer too.

      Thanks and I hope you enjoy!

      Kelley

  • Marc Goldfarb

    I made this bread today for a party tomorrow. Can it sit on the counter, or should I refrigerate it? Also, will your answer change if I cut it? I’m dying to try it, but I don’t want to cut it before the party if that will make a difference.

    • Hi Marc,

      I would refrigerate it overnight just because of the cheese and pepperoni. You can slice into it now to try it (I don’t blame you 😊) and then reheat it the day of the party in the oven at 400 until it gets warmed through and re crisped.

      Thanks and enjoy!!

      Kelley

  • Jennifer Flinn

    I love this pepperoni bread recipe. It’s easy to make and my family loves it. I have to make double recipes every time because they devour it so fast. Delicious!

  • Kellie

    Absolutely love this bread! Any tips on getting the seam to seal up and not leak cheese?

    • Hi Kellie!

      Yes! We always pinch the seams together with our fingers then fold the seams underneath the bread to help keep the cheese in. It also really helps if you leave a little bit of a border around the edges so the cheese doesn’t spill out when your rolling it up.

      I hope this makes sense!

      Thank you,

      Kelley

  • Rachel Pargeter

    This is a great recipe and awesome for using up pizza-size pepperoni, which I often have languishing in my cheese drawer. It reheats amazingly well too so works for two people with daintier appetites if you have room in your freezer. This reheats a thousand times better than pepperoni pizza because the pepperoni is on the inside and doesn’t scorch or get too crispy in the oven for a second time. Give it a try, it’s awesome!

    • Yes absolutely! It will just take a little longer to knead the dough by hand versus a stand mixer. Thanks and enjoy!

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