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Make from store-bought pizza dough, pepperoni and mozzarella cheese, this pepperoni bread is rolled up and baked for a tasty appetizer. Whether enjoyed fresh from the oven or served at room temperature, it’s a guaranteed hit. Pair it with marinara sauce for an extra burst of Italian-inspired flavor!
I'm all about tasty appetizers that everyone will love - from corn nuggets to cheese rolls to chorizo al vino to cheese and bacon turnovers.
Pepperoni bread is really the perfect appetizer for a party as it is easy to make and is great finger food. And if you want a Latin rendition, then go with these cheese empanadas. You can't forget some marinara sauce for dipping or even some homemade pizza sauce.
For years, my Aunt would make pepperoni bread for our Thanksgiving and Christmas get-togethers. As you know during the holidays there is always plenty of food.
The problem for me was I loved this bread so much I would eat 4-5 or more slices before even getting to the main meal. Needless to say it is quite addicting.
Unfortunately a few years ago, I moved away from Florida so I hadn't had any pepperoni bread as I relied on my Aunt to make it. Well I sent her a note asking for the recipe and decided it was time to introduce my wife's family to this amazing appetizer. Not surprisingly, it was quite the hit.
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Why You Will Love This Recipe
- Easy to make - Simple ingredients and straightforward steps make it perfect for any skill level.
- Customizable - Add your favorite fillings like veggies, sausage or different cheeses to make it your own.
- Perfect party food - Whether for game days, family gatherings or the holidays, this will be the first thing gone.
Ingredient Notes
- Frozen pizza dough - Thaw thoroughly for easy rolling. Room temperature works best to prevent tearing.
- All-purpose flour - Just used so the dough doesn't stick when you roll it out.
- Egg - Allows the filling to stick to the bread as it rolls up.
- Pepperoni - The star of the appetizer. I like to get the roll of pepperoni so I can cut it up in the food processor.
- Mozzarella cheese - Use freshly shredded for better melting and texture.
- Parmesan cheese - Adds a sharp, nutty contrast to the mozzarella’s creaminess.
- Unsalted butter - Brush on top for a golden crust and rich flavor.
- Italian seasoning and garlic powder - Enhances the flavors.
Variations
While this is called pepperoni bread for a reason, feel free to mix-up the ingredients. Some alternatives include:
- For cheese, you could try American, cheddar, Swiss, gouda or provolone.
- Instead of pepperoni, salami, prosciutto, bacon or even sausage can be used.
- If you want some vegetables, feel free to add peppers, olives or onions.
How to Make Pepperoni Bread
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Pulse pepperoni in a food processor until finely chopped.
Step 2: Roll out the dough into a 10x15-inch rectangle on a floured surface and brush with the beaten egg.
Step 3: Layer with pepperoni, mozzarella and Parmesan.
Step 4: Roll tightly and seal the seams.
Step 5: Melt butter in bowl and mix with Italian seasoning and garlic powder.
Step 6: Place pepperoni bread on parchment-lined baking sheet and brush with the butter mixture.
Step 7: Bake at 375°F for 25-30 minutes until golden.
Step 8: Let cool briefly and then slice.
Freshly Grate Your Cheese
Use freshly grated cheese. Never buy pre-shredded cheese as it contains wood pulp. Blocks of cheese are also cheaper.
Recipe FAQs
Yes, homemade dough works well! Just ensure it’s room temperature for easier rolling. I love a no-knead pizza dough for ease.
Use a log of pepperoni if you can find it or thickly cut pepperoni so you get get big chunks when you throw in food processor. With that said, you can use pepperoni slices if needed.
Ensure the seam is pinched tightly and place the roll seam-side down on the baking sheet. Even so, sometimes some cheese will leak out. It will still taste amazing however!
Place in an airtight container for up to 5 days. You can also store in the freezer for up to 3 months. These can be served at room temperature or warm.
Place in 300°F oven for about 10 minutes. You can also reheat in the microwave.
Pro Tips/Recipe Notes
- Place frozen dough in the fridge the night before so it is thawed when ready to use.
- If your rolled log is too long for the baking sheet, just shape it so it fits. It doesn't matter how it looks as you're going to slice it.
- Don't be worried if some cheese oozes out as that's normal.
- Let it cool slightly to make slicing clean and easy.
Other Recommended Appetizers
If you’ve tried this pepperoni bread recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Another tasty bread recipe is rosemary Parmesan bread! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pepperoni Bread
Ingredients
- 1 lb frozen pizza dough, thawed
- ¼ cup all-purpose flour
- 1 egg beaten
- 6 oz hard pepperoni
- 2 cups shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoon unsalted butter, melted
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Add the pepperoni to a food process and pulse until you get small chunks.
- Spread flour on dry surface and roll out dough into a 10 x 15 inch rectangle. Brush the dough with beaten egg. Spread pepperoni, mozzarella and Parmesan cheese evenly over the dough.
- Roll up dough like a jelly roll and pinch seam to seal it. Place the bread, seam side down, on prepared baking sheet.
- In a microwavable-safe bowl, melt the butter for about 30 seconds and mix in the Italian seasoning and garlic powder. Brush the bread with the melted butter.
- Bake in oven for 25-30 minutes, or until golden. Remove and let sit for 3-5 minutes before serving.
Notes
- Place frozen dough in the fridge the night before so it is thawed when ready to use.
- Use a log of pepperoni if you can find it or thickly cut pepperoni so you get get big chunks when you throw in food processor.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- If your rolled log is too long for the baking sheet, just shape it so it fits. It doesn't matter how it looks as you're going to slice it.
- Don't be worried if some cheese oozes out as that's normal.
Chris says
I’ll take 20!