A classic for a reason, homemade pepperoni bread offers a delightful combination of chewy dough, savory pepperoni, and gooey melted cheese, all brushed with fragrant garlic butter. Whether you know it as a pepperoni roll, pizza bread, or pepperoni stromboli, this easy-to-make dish is a crowd-pleaser that fits perfectly into any meal or gathering. It’s an ideal snack, a satisfying main meal, or the star appetizer for game day. Served alongside a rich marinara sauce, each slice bursts with the irresistible flavors of zesty pepperoni and a generous blend of Parmesan and mozzarella cheeses.
Homemade Pepperoni Bread: The Ultimate Cheesy Roll
Dive into the delicious world of pepperoni bread, a beloved comfort food that brings all the joyous flavors of pizza into a convenient, sliceable loaf. This comprehensive guide will walk you through creating the perfect chewy, cheesy pepperoni bread from scratch, ensuring a flavorful and satisfying experience every time. From its simple ingredients to its surprisingly easy preparation, you’ll wonder why you haven’t made this delightful snack sooner!
Why You’ll Fall in Love with This Easy Pepperoni Bread Recipe
This pepperoni bread isn’t just another recipe; it’s an experience waiting to happen. Here’s why it’s guaranteed to become a regular in your kitchen:
A True Crowd-Pleaser for Any Occasion
Who doesn’t adore the classic taste of pepperoni pizza? This brilliant recipe takes those familiar, beloved flavors and transforms them into a portable, shareable loaf that’s perfect for pizza night, game days, potlucks, or casual get-togethers. Imagine slices of warm, gooey bread, packed with pepperoni and cheese, ready to be dipped into marinara sauce. It’s the ultimate finger food, designed to please palates of all ages. Plus, one of its best qualities is its ability to retain its amazing flavor and texture even when served at room temperature, making it a fantastic option for parties where food might sit out for a while. For a diverse appetizer spread, consider serving this alongside delicious spinach feta pinwheels, which also pair wonderfully with marinara sauce!
Incredibly Simple to Make from Scratch
Don’t let the idea of homemade bread intimidate you! Our pepperoni bread recipe utilizes a quick, forgiving, and straightforward pizza dough that’s a joy to work with. The active preparation time for assembling this delightful roll is minimal, often taking only about five minutes after the dough has risen. This means less time fussing in the kitchen and more time enjoying the delicious results with your family and friends. Even beginner bakers will find success with this recipe, thanks to clear instructions and a dough that’s designed to be cooperative.
Remarkably Versatile and Customizable
The beauty of this pepperoni bread lies in its versatility. While the classic pepperoni and cheese combination is undeniably delicious, this recipe serves as a fantastic foundation for endless creativity. You can easily adjust the size, making smaller logs or individual rolls that are perfect for kids’ lunchboxes or a bite-sized appetizer. Experiment with different types of meats and cheeses to create your unique flavor profiles. The possibilities for seasonings and dips are also vast, allowing you to tailor each batch to your specific tastes or to match a themed meal. This adaptability ensures that pepperoni bread can be a fresh and exciting dish every time you make it.
The Fascinating Origin Story of Pepperoni Rolls
While pepperoni bread in its various forms is enjoyed across many regions today, the humble pepperoni roll has a rich history rooted in regional American cuisine, particularly in West Virginia. Far from being a modern culinary trend, these rolls emerged as a practical and beloved convenience food. Their invention is largely credited to the ingenuity of Italian-American coal miners in West Virginia.
In the early to mid-20th century, coal miners needed hearty, satisfying meals that could withstand the challenging conditions of the mines. Traditional sandwiches would often spoil or become soggy, but pepperoni, being a cured meat, required no refrigeration. Baking it into a roll of bread made for a self-contained, nutritious, and incredibly portable meal that stayed fresh at room temperature for an entire workday. The pepperoni would slightly render its fat into the bread as it cooled, flavoring it and further preserving the loaf, making it an ideal, self-sufficient lunch that could be easily carried into the mines.
As the coal and steel industries flourished, so did the popularity of pepperoni rolls. The dish naturally spread to neighboring regions, particularly to the steel country of Pittsburgh, Pennsylvania, and even further north to Erie. Today, both Eastern West Virginia and Western Pennsylvania proudly boast their own distinct versions, shapes, and fiercely held opinions on what constitutes the “best” pepperoni roll. Some prefer a soft, white bread, while others favor a denser, chewier crust. Fillings might vary slightly, with some adding a touch of cheese right from the start, while the original was often just pepperoni. This regional pride highlights the deep cultural connection people have to this simple yet iconic food.
Essential Ingredients for Perfect Pepperoni Bread
Crafting the perfect pepperoni bread starts with selecting high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is crucial:
- Yeast: This recipe calls for instant yeast, which can be mixed directly with dry ingredients without prior activation. This saves time and simplifies the process. If you only have active dry yeast, you can certainly use it, but remember it needs to be proofed first in warm water with a pinch of sugar until foamy. (Refer to the “Substitutions & Variations” section for exact instructions.)
- All-Purpose Flour: The backbone of our dough. All-purpose flour provides the perfect balance of gluten for a chewy yet tender bread texture that holds up well to the rich filling.
- Pepperoni: For the best flavor and coverage, we highly recommend using large sandwich pepperoni slices. These larger slices allow for a more even distribution of savory, zesty flavor throughout the bread. Head to your deli counter and ask for their zestiest variety to truly elevate the taste of your pepperoni bread. The quality of pepperoni makes a significant difference.
- Mozzarella Cheese: The key to that glorious, melty, gooey interior! Always opt for a block of low-moisture mozzarella and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly and beautifully. A fresh ball of mozzarella contains too much moisture and can make the bread soggy.
- Parmesan Cheese: A coarse-grated, very sharp Parmesan cheese adds a fantastic depth of salty, nutty flavor that complements the pepperoni and mozzarella wonderfully. Its robust profile enhances the overall cheesiness without overpowering the other ingredients.
- Melted Butter: Used to brush onto the top of the loaf halfway through baking, this creates a golden, irresistible crust. Salted butter is recommended here to further enhance the savory notes.
- Garlic: Fresh and finely minced garlic is combined with the melted butter to create an aromatic garlic butter brush. This imparts a classic, mouth-watering garlic bread flavor to the crust, making each bite even more satisfying.
- Seasonings: While optional, fresh parsley, Italian seasoning, or a sprinkle of red pepper flakes make excellent garnishes. Fresh parsley adds a touch of color and freshness, Italian seasoning deepens the savory profile, and red pepper flakes introduce a subtle, delightful heat for those who enjoy a kick.
For a complete list of ingredients with precise quantities, please refer to the recipe card below.
Substitutions & Exciting Variations for Your Pepperoni Rolls
While the classic pepperoni and cheese combination is a winner, this recipe is incredibly adaptable! Feel free to customize your homemade pepperoni rolls to suit your family’s preferences or whatever ingredients you have on hand. Here are some fantastic ideas to get you started:
- Yeast: If you’re using active dry yeast instead of instant yeast, increase the amount to 2 teaspoons. Remember to activate it first by dissolving it in the warm water (110°F/43°C) with the granulated sugar for about 5-10 minutes, until it becomes foamy, before adding it to the rest of the dough ingredients.
- Cheese: Expand your cheesy horizons! Excellent alternatives to mozzarella and Parmesan include sharp provolone cheese for a classic Italian deli flavor, mild American cheese for a super melty and creamy texture, or a sharp cheddar cheese for a bolder taste. A blend of cheeses can also create a complex and delicious profile.
- Meats: Don’t limit yourself to just pepperoni! This bread is a blank canvas for various savory fillings. Experiment with thinly sliced turkey pepperoni for a lighter option, cooked and crumbled Italian sausage, delicate prosciutto, spicy capicola, savory salami, seasoned ground beef (fully cooked and drained), diced ham, or crispy bacon bits. You can even combine a few different meats for a “meat lover’s” roll!
- Toppings & Seasonings: Elevate the exterior of your pepperoni bread. In addition to the garlic butter, consider sprinkling the top with a pinch of red pepper flakes for heat, everything bagel seasoning for a textural crunch and savory kick, sesame seeds for a subtle nutty flavor, or a blend of Italian seasoning with a touch of garlic powder. For a beautiful golden sheen and better adhesion of toppings, brush the loaf with an egg wash (one egg beaten with a tablespoon of water) before baking if using these options.
- Dough: While making your own pizza dough from scratch (as this recipe instructs) yields the best results for flavor and texture, you can absolutely use store-bought shortcuts. Pre-made bread dough, frozen bread dough (thawed according to package instructions), or fresh pre-made pizza dough from your local grocery store or pizzeria can save you time. Many local pizza shops will even sell you a ball of their fresh, delicious dough for a small cost!
- Sauces: Warm marinara sauce is the quintessential dipping partner for pepperoni bread, but feel free to explore other fantastic options. Creamy ranch dressing, rich alfredo sauce, a spicy hot sauce, or even extra garlic butter can add an exciting dimension to each bite.
- Size & Shape: Get creative with the presentation! Instead of one large loaf, cut the dough in half or quarters to make smaller versions of the pepperoni bread. These can be shaped into individual pizza rolls, mini logs, or even cute pinwheels (slice the rolled dough into rounds before baking) which are super kid-friendly and perfect for a party platter.
Hot tip! Many local pizza shops sell fresh pizza dough for a minimal cost – a delicious shortcut for amazing flavor!
Step-by-Step: How to Make the Best Pepperoni Bread
Follow these detailed instructions to create a perfectly golden, cheesy, and irresistible pepperoni bread.
Step One: Prepare the Dough. In the bowl of a stand mixer equipped with a dough hook attachment, combine all the dough ingredients (warm water, granulated sugar, instant yeast, olive oil, all-purpose flour, and kosher salt). Mix on low speed until the ingredients are just combined. Then, increase the speed to medium-high and knead for approximately 3 minutes until the dough starts to pull away cleanly from the sides of the bowl. Scrape down any dough sticking to the sides, then add the remaining ¼ cup of flour. Mix on low until fully incorporated, then knead on medium speed for another minute. The dough should be soft, elastic, and slightly sticky to the touch.
Step Two: First Rise. Lightly grease a large bowl with olive oil. Transfer the kneaded dough into this bowl, turning it once to ensure it’s completely coated in oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot in your kitchen (a slightly warm oven that’s turned off, or near a sunny window, works well) and let the dough rise until it has doubled in size. This usually takes about 1 hour, but timing can vary depending on your room temperature and yeast activity. Once risen, gently punch the dough down to release the air, preparing it for shaping.
Hot tip! Before you start assembling, always preheat your oven and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step Three: Roll Out the Dough. Lightly flour a clean work surface. Turn the risen dough out onto this surface. Using your hands or a floured rolling pin, gently stretch or roll the dough until it forms a large, thin rectangle, approximately 12×16 inches. Aim for an even thickness across the entire rectangle to ensure uniform baking. Be careful not to rip the dough, but don’t be afraid to stretch it thin enough to accommodate a generous filling.
Step Four: Layer the Pepperoni. Arrange the slices of pepperoni evenly over the entire surface of the rolled-out dough. It’s best to overlap them slightly to ensure every bite of the finished bread has a delicious pepperoni presence. Make sure to extend the pepperoni almost to the very edges, leaving just about 1cm margin to allow for sealing later.
Step Five: Add the Cheese. Evenly sprinkle the coarse-grated Parmesan cheese over the pepperoni layer, followed by a generous layer of shredded mozzarella cheese. Ensure the cheese fully covers the pepperoni, extending nearly to the edges, similar to how you layered the pepperoni. This ensures maximum cheesiness in every slice.
Step Six: Roll the Loaf. Starting from one of the long sides of the rectangle, tightly roll the dough upwards, similar to how you would roll cinnamon rolls. Aim for a tight roll to minimize any gaps between the filling and the dough, which helps keep the cheese from oozing out during baking. Once rolled, pinch the seam firmly closed to secure the log.
Step Seven: Seal the Ends. Carefully place the rolled dough seam-side down on your work surface. Then, tuck both short ends of the log underneath to seal them securely. This step is crucial for preventing the melted cheese from escaping during baking, ensuring a perfectly contained and cheesy interior. While some cheese might still find its way out, this method greatly reduces it.
Step Eight: Prepare for Baking. Gently transfer the pepperoni bread log to your prepared baking sheet (lined with parchment paper). Using a sharp knife or kitchen shears, cut 4-5 shallow slits into the top surface of the loaf. These vents are important as they allow steam to escape during baking, preventing the bread from bursting and promoting even cooking.
Baking Instructions: Bake the pepperoni roll in your preheated oven at 375°F (190°C) for 25-30 minutes. At the 25-minute mark, carefully remove the bread from the oven. In a small bowl, combine the melted salted butter with the finely minced garlic. Brush this aromatic garlic butter mixture generously over the entire top surface of the pepperoni bread. Return the loaf to the oven and continue baking for another few minutes, typically 5-10 minutes, or until the crust is beautifully golden brown and the internal temperature reaches 200-210°F (93-99°C). This final brush of garlic butter truly makes it taste like a delightful mashup of classic garlic bread and savory pepperoni pizza bread!
Once baked, remove the pepperoni bread from the oven and transfer it to a wire rack to cool slightly. While still warm, sprinkle with fresh chopped parsley and a bit of extra coarse-grated Parmesan cheese for an added flourish of flavor and visual appeal.
How to Serve Your Delicious Pepperoni Cheese Bread
To ensure the cheese sets properly and the bread is easy to slice, allow the pepperoni bread to cool on a wire rack for about 10-15 minutes after it comes out of the oven. This brief resting period is crucial for the internal structure to stabilize. Once slightly cooled, use a serrated knife to slice the loaf into 1-inch thick pieces. A serrated knife works best for cutting through the crust and the soft, cheesy interior without squishing the bread.
Serve the warm pepperoni bread slices immediately with a side of warm marinara sauce for dipping. You can also offer other favorite dipping sauces like creamy ranch dressing, a zesty Italian dressing, or a spicy hot sauce to cater to different tastes. This versatile dish makes a fantastic appetizer to share with friends and family, a hearty snack, or even a fun, light main meal when paired with a fresh salad or a bowl of soup. Imagine serving these at your next game day party, holiday gathering, or even as a unique addition to a brunch spread!
Expert Tips for Pepperoni Bread Perfection
Achieving pepperoni bread perfection is easy with a few insider tricks. Keep these expert tips in mind for the best possible results:
- Handle the Dough Gently: When rolling or stretching the dough, be gentle to avoid tearing it. A ripped dough can lead to melted cheese oozing out during baking, which creates a mess and reduces the delicious filling in your loaf. If the dough springs back, let it rest for a few minutes before continuing to stretch.
- Strategic Layering of Fillings: Spread your pepperoni and cheese almost to the very edges of the rolled-out dough, leaving about a 1 cm (½ inch) margin. This small border is essential to give you enough dough to tuck and seal the edges securely, ensuring the filling stays perfectly encased.
- Roll Tightly for Uniformity: When rolling the dough into a log, aim for the tightest roll possible. A tight roll minimizes air gaps between the layers of filling and dough, resulting in a more uniform loaf with cheese and pepperoni in every bite. This also helps prevent pockets where cheese can collect and potentially burst out.
- Allow Ample Resting Time After Baking: It can be tempting to slice into that warm, aromatic loaf right away, but resist the urge! Allow the pepperoni bread to rest for at least 10-15 minutes on a wire rack after it comes out of the oven. This allows the melted cheese to set slightly and the internal structure of the bread to firm up, making it much easier to slice cleanly without losing all the gooey cheese.
- Choosing the Right Cheese: As mentioned, use low-moisture block mozzarella and shred it yourself for the best melt. Pre-shredded cheese can contain cellulose to prevent clumping, which interferes with smooth melting.
- Don’t Skimp on the Garlic Butter: The garlic butter brush is a game-changer. It adds incredible flavor and a beautiful golden crust. Make sure to apply it generously and ensure it gets into the slits you’ve cut, infusing the bread with even more garlicy goodness.
Frequently Asked Questions About Pepperoni Bread
The best way to reheat pepperoni bread, whether a whole loaf or individual slices, is in a 375℉ (190℃) oven. Place the bread on a baking sheet and bake for 5-10 minutes, or until the cheese just begins to melt and the bread is warmed through. If you’re reheating cut slices, try to push the pieces close together on the baking sheet to help contain the cheese. A piece of foil placed over the very end piece can also help prevent it from drying out or losing cheese. Alternatively, individual slices can be reheated in a microwave for 30-60 seconds, or in an air fryer at 350℉ (175℃) for 3-5 minutes for a crispier result, though the oven method is generally preferred for optimal texture.
Freshly baked pepperoni bread can safely sit at room temperature for up to 24 hours. This makes it a fantastic make-ahead option for parties or events. After 24 hours, any leftover pepperoni bread should be transferred to an airtight container or wrapped tightly in foil and refrigerated. Stored properly in the fridge, it will remain fresh for an additional three to four days.
Pepperoni bread is incredibly versatile and pairs well with a variety of dishes. Its classic pairing is a warm marinara sauce for dipping. For a light meal, serve it alongside a fresh chopped salad or a hearty minestrone soup. It also complements other Italian-American comfort foods beautifully, such as a robust Italian wedding soup or a simple pasta dish. For game days, it’s a perfect companion to other appetizers like wings, veggie platters, or even alongside a chili bar.
Storage and Freezing Instructions for Pepperoni Bread
Proper storage ensures your delicious pepperoni bread stays fresh and enjoyable for longer. This recipe is also great for making ahead and freezing!
How to Store Baked Pepperoni Bread
Once baked, allow the pepperoni bread to cool completely. For up to one day, it can be stored at room temperature, wrapped tightly in aluminum foil or plastic wrap, or placed in an airtight container. If you plan to keep it longer, transfer it to the refrigerator where it will stay fresh for an additional three to four days. You can enjoy it cold right from the fridge, or reheat it using the methods described above for a warm, melty treat.
Can You Freeze Pepperoni Bread? Absolutely!
Freezing pepperoni bread is an excellent way to prepare ahead or store leftovers for future enjoyment. You have two convenient options for freezing:
Prior to Baking (Unbaked): If you want to bake it fresh later, fully assemble the pepperoni roll as per the instructions, but do not bake it. Instead, place the unbaked roll on a baking sheet and freeze it for about 30 minutes, or until it’s firm enough to handle. This prevents it from losing its shape. Once firm, wrap the roll tightly in plastic wrap, and then in a layer of aluminum foil. Label it with the date and freeze for up to four months. When you’re ready to bake, thaw the frozen roll in the refrigerator overnight. Unwrap it, cut vents into the top, and then bake according to the recipe instructions, potentially adding a few extra minutes to the baking time.
Post Baking (Baked): If you have leftovers or want to bake a batch specifically for freezing, first allow the baked loaf to cool completely on a wire rack. Once fully cooled, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Label with the date and freeze for up to four months. To reheat, unwrap the loaf and thaw it at room temperature for a few hours, or overnight in the refrigerator. Then, bake it in a 375℉ (190℃) oven for about 10-15 minutes, or until the cheese is melted and the bread is thoroughly warmed through.
More Irresistible Appetizer Recipes You’ll Love
If you enjoyed this pepperoni bread, you’re sure to love these other fantastic appetizer recipes:
- Reuben Hand Pies
- Flaky Ham and Cheese Puff Pastry
- Baked Brie with Fig Jam
- Soft Pretzels and Beer Cheese Dip
Suggested Kitchen Tools for This Recipe
- Stand mixer with dough hook attachment
- Large baking sheet
- Parchment paper (optional, but recommended)
- Digital thermometer (for checking water temperature and bread doneness)
- Large mixing bowl (for dough rising)
- Rolling pin
- Sharp knife or kitchen shears (for cutting slits)
- Serrated knife (for slicing the finished bread)
- Wire rack (for cooling)
- Small bowl (for garlic butter)
- Pastry brush (for garlic butter)
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖 Recipe: Homemade Pepperoni Bread
Pepperoni Bread
Callan Wenner
10 mins
30 mins
1 hr
1 hr 40 mins
Appetizer, Main Course, Side Dish, Snack
American
16 slices
240 kcal
Ingredients
Dough
- ¾ cup warm water 110℉/43℃ (6 fl oz)
- 1 teaspoon granulated sugar
- 1 teaspoon instant yeast
- 1 tablespoon olive oil
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
Filling
- 8 ounces sandwich pepperoni, sliced
- 16 ounces mozzarella, shredded
- ¼ cup parmesan cheese, shredded or grated
Topping
- 2 tablespoons salted butter, melted
- 1 clove garlic, finely minced
- 1 tablespoon chopped fresh parsley
- Marinara sauce, for dipping
Instructions
- Mix together the water, sugar, yeast, olive oil, 1¾ cups (210g) flour and salt in the bowl of a stand mixer fitted with the dough hook attachment.
- Mix on low until combined, then increase to medium high speed and knead for about 3 minutes.
- Scrape down the sides, then add the remaining ¼ cup (30g) flour and mix on low until incorporated, then on medium speed for another minute until the dough pulls away from the sides of the bowl.
- Grease a large mixing bowl and transfer the dough into it, turning the dough once to coat it completely.
- Cover with plastic wrap or a dish towel and set in a warm place to rise until doubled in size (about 1 hour).
- Once the dough has risen, preheat the oven to 375℉/190℃ and add a piece of parchment paper to a large baking sheet.
- Turn the dough out onto a lightly floured surface and use your hands (or a floured rolling pin) to gently push and stretch the dough into a 12×16″ rectangle. It will get rather thin, so try to keep it as even as possible across the entire rectangle without ripping it.
- Layer the pepperoni evenly over the dough (the whole way to the edges), then sprinkle on the parmesan and mozzarella cheese.
- Starting from one of the long ends, tightly roll up the dough into a log and keep it seam side down. Then, tuck both edges under the log to seal.
- Transfer the pepperoni bread to the baking sheet, and cut 4-5 vents on top to allow steam to escape.
- Bake for 25 minutes in the center rack. Mix together the butter, garlic, and parsley and spread it over top of the pepperoni bread at the 25-minute mark.
- Continue baking for another 10 minutes, then remove to a wire rack and cool for 5 minutes. Top with a bit more parmesan and parsley, then slice it into 1″ thick slices (a serrated knife works best), and serve with warm marinara sauce.
Notes
Use blocks of mozzarella cheese (not a fresh ball or log) and shred them yourself. Pre-shredded mozzarella contains anti-melting agents and a mozzarella ball contains too much moisture. Blocks of mozzarella are the happy medium.
I prefer to use large slices of sandwich pepperoni from the deli for most even pepperoni coverage, but small rounds can also be used.
Allow the pepperoni bread to rest for about 10-15 minutes prior to cutting (use a serrated knife).
Store the bread wrapped in foil at room temperature for one day, then in the fridge for an additional 3 days. Reheat in a 375℉/190℃ oven for 7-10 minutes until the cheese has re-melted.
Nutritional Information (Estimate)
Carbohydrates: 14g
Protein: 11g
Fat: 16g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0.3g
Cholesterol: 34mg
Sodium: 559mg
Potassium: 68mg
Fiber: 1g
Sugar: 0.3g
Vitamin A: 82IU
Vitamin C: 0.4mg
Calcium: 41mg
Iron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?
Let us know how it was!