Pepperoni Bread

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This easy Pepperoni Bread is the ultimate snack! It's soft and chewy on the inside, golden and crisp on the outside, and packed with cheese and pepperoni. Make this for a weeknight dinner, as a snack to share when you're watching the game, or to send with the kids to school for lunch.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer, Snack

Cuisine: American

Keyword: pepperoni bread

Servings: servings

Calories: 178kcal

Ingredients

For the pizza dough

2 cups all-purpose flour (250g), plus more as needed
1 packet instant yeast (2 ¼ teaspoon)
1 ½ teaspoons granulated sugar
1 teaspoon kosher salt
¾ cup warm water (175ml)
2 tablespoons extra virgin olive oil

For the pepperoni bread

1 large egg beaten
1 cup mozzarella or provolone cheese (111 g), shredded
¼ cup parmesan cheese (35 g), shredded
3-4 ounces pepperoni (111 g), sliced
Optional: 1 tablespoon unsalted butter melted
½ teaspoon dried oregano
Optional for serving: pizza sauce

Instructions

Prepare the pizza dough:

In a large bowl, combine 1 cup of flour along with the yeast, sugar and salt. Stir in the water and olive oil until smooth.
Gradually add the remaining flour, stirring until the dough comes together. It will be sticky; you can add up to an additional ¼ cup of flour if needed.
Grease a medium sized bowl with olive oil (or you can clean out the first bowl), and add the dough. Cover with a clean kitchen towel or plastic wrap and let the dough rest for 30-45 minutes.

Prepare the pepperoni bread:

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
On a clean, lightly floured surface, knead the dough a couple times and then roll into an approximately 14x10 inch rectangle.
Brush the dough with the egg, then top evenly with the mozzarella and parmesan cheese. Arrange the pepperoni on top.
Tightly roll up the dough and pinch off both the bottom and the sides. (Note: the better you pinch the dough, the less likely it is that the roll will open up while backing. However, the pepperoni bread is still great if it comes apart slightly). Place the dough seam side down and carefully transfer to the prepared baking pan.
Brush the top of the dough with either butter or the remaining egg wash. Sprinkle the oregano evenly on top.
Bake for 40 minutes, or until golden on top. Cool for 5 minutes before serving.

Notes

Store-bought pizza dough can be used in place of homemade.

Nutrition