Pepperoni Bread

This pepperoni bread recipe reminds me of the first time I wanted to bake something other than dessert. When I was a kid, a local pizzeria sold a pizza bread that featured layers of pepperoni and cheese inside long bread sticks. I liked them so much that I had to figure out how to make them at home. I used frozen bread dough to create a simple homemade pepperoni bread that I enjoyed making for years to come.

This recipe for pepperoni bread is like a deluxe version of my childhood memory. Actually, it’s far more delicious than the one I made back in the day! It’s a little bit like a stromboli sandwich—bread dough rolled around pepperoni, mushrooms, peppers, olives and cheese, served with pizza sauce for dipping.

Ingredients for Pepperoni Bread

• Frozen bread dough: Frozen dough saves time and effort compared to making the dough from scratch. Just make sure to thaw the dough in advance for this recipe. Of course, you can use recipes for homemade bread if you prefer the homemade route.
• Eggs: Use a slotted spoon or an egg separator to separate the egg whites from the yolks.
• Parmesan cheese and seasonings: Grated Parmesan cheese is mixed with fresh parsley, dried oregano, garlic powder and pepper. This mixture bakes onto the bread dough to add flavor and aroma.
• Olive oil: Olive oil helps the cheese and seasonings stick to the bread dough.
• Sliced pepperoni: Presliced pepperoni is convenient. Plus, it ensures the slices are thin enough for pepperoni bread.
• Mozzarella cheese: Part-skim mozzarella is the best mozzarella cheese for pizza and pepperoni bread. It has a fantastic melty texture and adds less moisture than fresh mozzarella.
• Mushrooms: Canned mushroom stems and pieces provide loads of mushroom flavor. These go inside the pepperoni bread and won’t be seen, so there’s no need to pull out the cutting board and slice them.
• Pickled pepper rings: Pickled peppers taste delicious on pizza and are just as tasty in pepperoni bread.
• Green pepper: The green pepper adds a little crunch and earthy flavor. Other types of peppers also work, like red bell peppers or spicy peppers.
• Sliced olives: Any variety of sliced olives works fine here. If you want to remove the salty brine, rinse the olives under cold water.
• Pizza sauce: Store-bought pizza sauce is a real time-saver, but homemade pizza sauce works just as well.

Directions 

Step 1: Prepare the dough

Preheat the oven to 350°F. On a greased baking sheet, roll out the dough into a 15×10-inch rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush the mixture over the dough.

Step 2: Prepare the pepperoni loaf

Sprinkle the dough with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll it up, jelly-roll style, starting with a long side. Pinch the seam to seal the bread, then tuck the ends under.

Step 3:  Bake the pepperoni bread

Position the loaf with seam side down on the baking sheet, then brush it with egg whites. Do not let the dough rise. Bake the loaf until it’s golden brown and the dough is cooked through, 35 to 40 minutes. Warm the pizza sauce and serve it with the sliced pepperoni bread.

Recipe Variations

• Add artichokes: Chop marinated artichoke hearts and spread them atop the dough along with the other toppings.
• Swap in sausage: Use bulk sausage instead of (or in addition to) pepperoni. Brown the sausage in a pan and drain the grease before adding it to the pizza dough.
• Eliminate toppings: If you want pepperoni bread to be just pepperoni bread, feel free to eliminate the mushrooms, olives and peppers. Add more pepperoni or cheese, if desired.

How to Store Pepperoni Bread

Store the cooled pepperoni bread by wrapping the loaf in foil or transferring the slices to an airtight container. Store it in the refrigerator, where it’ll keep for up to four days.

How do you reheat pepperoni bread?

To reheat pepperoni bread, warm the loaf or individual slices in a 325° oven on a greased baking sheet.

Can you freeze pepperoni bread?

To freeze pepperoni bread, wrap the cooled, unsliced pepperoni loaf in heavy-duty foil. Freeze for up to three months. When you’re ready to enjoy it, take the loaf out of the freezer 30 minutes before reheating it. Remove the foil and reheat the loaf on a greased baking sheet in a preheated 325° oven until it’s heated through. Serve as directed.

Pepperoni Bread Tips

Could you put sauce inside pepperoni bread?

You can add sauce to the inside of pepperoni bread but do not add too much. Over-saucing pepperoni bread will make it a little messy, if not soggy. Brush just a small amount of sauce atop the dough before adding the pepperoni, cheese and other toppings. Roll up the dough and bake as directed.

Could you serve pepperoni bread with marinara instead of pizza sauce?

You can serve pepperoni bread with either pizza sauce or canned marinara sauce. If desired, add a pinch of Italian seasoning to the sauce to give it a little more zip.

What types of cheese can you use to make pepperoni bread?

We use mozzarella and Parmesan cheese to make this pepperoni bread recipe, but you can swap in any type of melting cheese. Use pepper jack to bring a little heat, or choose creamy cheeses like provolone or Swiss cheese. Just about any cheese that melts will be a nice addition that changes the flavor profile of the pepperoni bread.