Pepperoni Bread

4.90 from 19 votes

Chewy, cheesy pepperoni bread, also known as a pepperoni roll, is easy to make from scratch and is a great snack, main meal, or game-day appetizer. Served with a side of marinara sauce, this loaf is full of parmesan and mozzarella cheeses, zesty pepperoni, and brushed with garlic butter.

Prep Time10

Cook Time30

Rise time1

Total Time1 40

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American

Servings: slices

Calories: 240kcal

Author: Callan Wenner

Equipment

Stand mixer with dough hook attachment
Large baking sheet
Parchment paper optional
Digital thermometer

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

US Customary - Metric

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.
¾ cup warm water, 1 teaspoon granulated sugar, 1 teaspoon instant yeast, 1 tablespoon olive oil, 2 cups all-purpose flour, ½ teaspoon kosher salt
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 floured a rolling pin) to gently push and stretch the dough into a 12x16" 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 oven the dough (the whole way to the edges), then sprinkle on the parmesan and mozzarella cheese.
8 ounces sandwich pepperoni, ¼ cup parmesan cheese, 16 ounces mozzarella
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.
2 tablespoons salted butter, 1 clove garlic, 1 tablespoon chopped fresh parsley
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.
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 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.

Nutrition