I still remember the first time I ever tasted this.
Being from Colorado, pepperoni bread was not the most common thing to find on a menu at your local pizza joint.
We have tons of garlic bread and cheese bread options, but bread stuffed with meat? It’s not something that every pizza parlor has, outside of a calzone or two.
However, I was dating this guy who claimed that a pepperoni roll (the alternative moniker for this savory treat, parceled out in individually-sized portions) was a must-eat item whenever pizza was on the menu.
So I indulged him, thinking to myself, “Why the heck do I need pepperoni bread when I’m about to eat some pizza?”
After all, how much meat does one person need?
Then I took my first bite… And oh holy wow, I can’t believe I was 21 years old when I first tried this magical appetizer.
Now, it’s one that I can’t live without. The bread, mozzarella cheese, and meat melded together in every morsel was addictive.
I downed half of it in no time flat, and would have eaten the whole thing if my then-boyfriend hadn’t given me the death stare.
Of course, it’s not a complicated idea, so I don’t know why I was so surprised to love it as much as I did.
There’s pepperoni, bread, and cheese. You can dunk it in marinara sauce. It’s not complicated.
But something magical happens inside that loaf of bread that makes it taste so good.
I used to purchase this fantastic bread whenever a craving struck, but now I make it myself.
I thought at first that this would be super complicated, what with making bread from scratch and all.
If you know me at all, you know that the art of traditional breadmaking is not a forte of mine. I do try to bake bread occasionally, but I rarely succeed in any way that I feel comfortable bragging about when there’s yeast involved.
I’m much better with quick breads that don’t require rising.
Thank goodness we live in an age when you can purchase pre-made dough, am I right?
All you need for this recipe is a package of French bread dough, the thinly sliced meat, mozzarella cheese, and olive oil.
The assembly is pretty darn simple, since premade dough unrolls very easily and you don’t even have to use a rolling pin.
Once the dough is unrolled, you cover it with slices of pepperoni. I love the amount of meat in this recipe because you get some in every bite.
Here’s a secret:
If you really want your bread to be extra meaty, you can double the amount of pepperoni slices that you use.
I’m sure there are some carnivores out there that will love to give that a try!
After the meat is in place, you simply sprinkle the cheese over the top and roll the bread back up, so it resembles a loaf. Throw it in the oven and bake it up until it’s fluffy and golden brown.
The inside is all gooey and warm, with lovely pops of meat in every single bite.
I love to dip the bread in marinara sauce to really amp up the pizza flavor.
The key is to warm up the sauce before you dunk. That way, the bread stays all warm and yummy.Print
Easy 30-Minute Pepperoni Bread
- Total Time: 30 minutes
- Yield: 1 loaf (about 8 servings) 1x
This super simple pepperoni bread is perfect to serve as an appetizer on game day, or pair it with salad and pasta for a tasty dinner.
- Cooking oil spray
- 1 11-ounce package French bread dough (such as Pillsbury)
- 2 1/2 ounces pepperoni slices (approximately 35 slices, double if desired)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 teaspoon olive oil
- Preheat oven to 350˚F. Spray a baking sheet with cooking oil spray.
- Carefully unroll bread dough onto the baking sheet. Add pepperoni in an even layer on top. Sprinkle evenly with shredded cheese.
- Roll dough back into a loaf shape, about 2 1/2 inches wide by 15 inches long. Drizzle lightly with olive oil.
- Bake for 20 minutes, until puffed and golden brown. The dough should be cooked through.
- Remove from oven and let cool for 5 minutes on the pan, then slice and serve.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Appetizer
Keywords: pepperoni, bread, mozzarella
Cooking By the Numbers…
Step 1 – Measure Ingredients
Measure out all of the ingredients as listed on the ingredients list.
Preheat your oven to 350˚F.
Spray a baking sheet with cooking oil spray to lightly coat the surface.
Step 2 – Fill Dough
Open the tube or package, carefully unroll the dough, and arrange it on the baking sheet.
Add the sliced pepperoni in an even layer on top of the bread, then sprinkle it evenly with cheese.
Want even more pepperoni? Go for it! You can double up on this ingredient, if you wish.
Step 3 – Shape Dough
Roll the dough back up into a loaf shape, starting with one of the longer sides. You should end up with a loaf that is about 2 1/2 inches wide by 15 inches long before baking.
Drizzle lightly with olive oil.
Step 4 – Bake
Bake for 20 minutes. The loaf should be puffed, cooked through, and golden brown on top.
Remove from the oven. Cool for 5 minutes on the pan. Slice and serve.
Don’t Skip the Olive Oil on Top
To get that perfect golden color on the top of this bread, you need to make sure you don’t skip the olive oil.
When I first made this recipe, I didn’t drizzle any on top before I baked it, and the golden color wasn’t as rich as it should have been.
The drizzle on top gives the bread great color, and it helps to create a little bit of a crust on top too. That textural element makes all the difference.
Do you love making bread that features savory fillings and ingredients? Here are some more recipes from Foodal to try out next:
Do you like to dunk your pepperoni bread in sauce, or eat it as is? Tell us in the comments below. And be sure to rate the recipe as well, after you try it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 14, 2012. Last updated October 4, 2020.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.
7 thoughts on “Easy 30-Minute Pepperoni Bread”
I found this on Pinterest on Saturday and made a batch on Sunday. 5/5. I’ll be making extra and freezing them!
These totally rock! Thanks for the share!
RECIPE LOOKS GOOD. WHY CAN’T I PRINT IT?
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Great, easy recipe. Can I make it with the bigger and thicker deli sliced pepperoni or just the small cut pieces?
A thicker cut may result in a chewier texture, or these may be a bit more difficult to slice. But you could use whichever type you like!
I use garlic and Italian seasoning and some white extra sharp cheese Made it this way for forty years. In my pepperoni bread