Cheesy Pepperoni Bread

Why You’ll Love This Recipe

This recipe takes just minutes to assemble and delivers bold, cheesy flavor in every bite. It’s incredibly versatile—serve it as an appetizer, snack, or even a light meal. The crispy exterior, gooey interior, and hits of pepperoni make it addictive and satisfying. Best of all, it uses convenient ingredients like refrigerated dough and pre-sliced pepperoni, so you can whip it up anytime without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Refrigerated pizza dough or French bread dough
• Sliced pepperoni
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Italian seasoning
• Garlic powder
• Butter (melted)
• Fresh parsley (optional, for garnish)
• Marinara or pizza sauce (for dipping, optional)

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the refrigerated dough into a large rectangle on a lightly floured surface.
3. Sprinkle mozzarella cheese evenly over the dough, followed by a layer of pepperoni slices.
4. Lightly sprinkle with garlic powder, Italian seasoning, and grated Parmesan.
5. Carefully roll the dough lengthwise into a log, pinching the seam to seal.
6. Place the seam-side down on the prepared baking sheet.
7. Brush the top with melted butter and sprinkle with a little extra Parmesan and Italian seasoning.
8. Bake for 20–25 minutes, or until golden brown and cooked through.
9. Let it cool for a few minutes before slicing. Garnish with fresh parsley if desired.
10. Serve warm with marinara or pizza sauce for dipping.

Servings and timing

This recipe serves 6 to 8 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Add veggies: Include sautéed onions, bell peppers, or mushrooms for extra flavor.
• Spicy: Use spicy pepperoni or add crushed red pepper flakes inside.
• Cheese blend: Add provolone or cheddar with mozzarella for a more complex flavor.
• Mini version: Slice into pinwheels before baking for bite-sized party snacks.
• Stuffed crust: Add a layer of cheese near the edges before rolling for a gooey crust.
• Calzone style: Fold the dough in half and crimp edges to make a stuffed calzone.

Storage/Reheating

Let leftovers cool before storing.
Refrigerate in an airtight container for up to 3 days.
Reheat slices in the oven at 350°F for 8–10 minutes or microwave for 30 seconds.
To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight and reheat before serving.

FAQs

Can I make this ahead of time?

Yes, you can assemble the bread, refrigerate it unbaked for up to 24 hours, then bake when ready.

What type of dough works best?

Refrigerated pizza dough or French bread dough both work well. You can also use homemade dough if preferred.

Can I use turkey pepperoni?

Absolutely. Turkey pepperoni is a great lighter option and works just as well.

Do I need to pre-cook the pepperoni?

No, pre-sliced pepperoni is ready to eat and will crisp up slightly as the bread bakes.

How do I keep the cheese from leaking out?

Seal the roll tightly and place it seam-side down on the pan to minimize leakage.

Can I add sauce inside the bread?

You can, but use a light layer to avoid making the dough soggy. It’s best served with sauce on the side.

What’s the best cheese to use?

Mozzarella is classic, but a blend with provolone or Parmesan adds great flavor.

Can I use crescent roll dough?

Yes, crescent roll dough makes a softer, flakier bread but still works well.

How do I know it’s done baking?

The top should be golden brown and firm to the touch. A thermometer inserted into the center should read at least 190°F.

Can I make this in a loaf pan?

Yes, but you may need to adjust the baking time. Watch for golden color and check doneness with a toothpick or thermometer.

Conclusion

Cheesy Pepperoni Bread is an irresistible, easy-to-make treat that delivers big flavor with minimal effort. With melty cheese, crisp pepperoni, and buttery garlic topping, it’s perfect for parties, game nights, or a casual family dinner. Whether you’re slicing it for dipping or pulling apart pieces straight from the pan, this recipe is sure to disappear fast.

Cheesy Pepperoni Bread

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Cheesy Pepperoni Bread is a quick and crowd-pleasing appetizer or snack, featuring gooey mozzarella, zesty pepperoni, and a golden, buttery crust. It’s the perfect party food or game day treat that tastes like pizza in bread form.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 to 8 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 1 can refrigerated pizza dough or French bread dough
• 1 cup sliced pepperoni
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 2 tbsp butter, melted
• Fresh parsley, chopped (optional, for garnish)
• Marinara or pizza sauce, for dipping (optional)

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the dough into a large rectangle on a lightly floured surface.
3. Sprinkle mozzarella cheese evenly over the dough, followed by pepperoni slices.
4. Sprinkle with garlic powder, Italian seasoning, and grated Parmesan.
5. Roll the dough lengthwise into a tight log and pinch the seam to seal.
6. Place seam-side down on the prepared baking sheet.
7. Brush the top with melted butter and sprinkle with extra Parmesan and Italian seasoning.
8. Bake for 20–25 minutes, or until golden brown and cooked through.
9. Cool slightly before slicing. Garnish with fresh parsley if desired.
10. Serve warm with marinara or pizza sauce for dipping.

Notes

• Use turkey pepperoni for a lighter option.
• Refrigerate assembled bread unbaked for up to 24 hours before baking.
• To prevent cheese leakage, seal the roll tightly and bake seam-side down.
• Broil for the last 1–2 minutes for a crispier top.
• Leftovers reheat well in oven or microwave.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 2g
• Sodium: 630mg
• Fat: 17g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 35mg