The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 11, 2009
So delicious! I couldn't find frozen bread at the grocery store...had to use frozen parker house roll dough and squish them together to form the dough rectangle...it worked though. And still tasted awesome.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 11, 2009
I followed the recipe exactly except for putting a tad less seasoning on the bread. I taste tested this tonight for a party I'm throwing and it got the thumbs up from my pepperoni loving husband. I'm making an extra loaf to freeze for later!
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Waldorf, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 29, 2009
Delicious! I use Pilsbury refrigerated thin crust pizza dough for simplicity. I just unroll it onto a greased baking sheet, sprinkle it with mozz cheese, lay the pepperoni on top, and then another layer of cheese. I roll it all up into a log, then bring the ends together to make a "ring". Seal all the edges well with water or the filling will leak! I finish with the egg wash, sprinkle of italian seasoning and grated parm. cheese. The presentation is so pretty I like to serve it to company. And it tastes awesome, too! Thanks for sharing the recipe!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 24, 2009
I refrigerate the loaf and slice it up for my sons' school lunches. It is the only sandwich they really like. The only thing I changed in this recipe is that I used the French Bread recipe from this site instead of frozen bread dough. Delicious!
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Cooking Level: Expert

Home Town: Temple City, California, USA
Living In: Diamond Bar, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 12, 2009
I LOVE this recipe. I've tried others on this site and always come back to this one. It's easy and versatile. I've altered it and made it with sausage, peppers and onions; mozzarella with sweet peppers, and even buffalo chicken strips with mozzarella. The only problem I have with this recipe is that no matter what I throw in there, I can never seem to make enough.
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Cooking Level: Intermediate

Home Town: Bushkill, Pennsylvania, USA
Living In: Middletown, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 18, 2009
This was very good and very easy. I did use fresh basil and had pizza sauce for dipping. My hubby and 3 year old ate it up (and I got very little for dinner). Thanks for posting.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 12, 2009
I made this with whole wheat bread dough, kraft fat free mozzarella and turkey pepperoni. It was excellent and much better for my diet. I dipped it in warmed fat free pizza sauce-everyone loved it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 10, 2009
This was so good and easy! I used a mixture of mozzarella and asiago cheese. I will try it with fontina cheese next. H loved it so much, he ate the WHOLE thing...LOL I served warm marinara sauce on the side for dipping.
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Cooking Level: Expert

Home Town: Saint Helena, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 14, 2009
i made this one night for my friends and family and everyone loved it! i will definately be making it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 29, 2009
This is so simple and people always love it when I make it. I've made it with and without olive oil - I don't think it needs it & leaving it out saves fat & calories.
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Cooking Level: Intermediate

Home Town: Vermillion, South Dakota, USA
Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 10, 2009
I compared several recipes before I decided this was the best one. It has a lot of flavor and goes well with soups and spaghetti. Make sure you look for the paper thin slices of pepperoni. The thicker ones make it difficult to roll and may push through the bread. I like to make this with one layer of pepperoni. Some places I have purchased pepperoni bread have stacks of pepperoni.-
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Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 19, 2009
This is a favorite!!! I have made this more than a few times!! Excellent every time, I have made this original and have varied it..adding provolone or switching crumpled cooked sausage for the pepperoni! Great with a side of marinara sauce and a salad!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 4, 2008
My husband loved this; said it was like a homemade hot pocket! I used refrigerated pizza crust to save time, and added some garlic powder to the spices. I also spread some spaghetti sauce on the dough before adding cheese and pepperoni, as I was concerned it would be dry. I cut my dough in half and made two rolls. One my hubby ate right away, the other we froze. The frozen one was just as delicious as the fresh one! We will make again!
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 2, 2008
This recipe was very good, although it ended up looking more like flat stromboli than a loaf, but that may have had something to do with the cook ;) I will probably use this recipe again, but I will put out some marinara sauce for dipping next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 30, 2008
I use pizza crust made in my bread machine for this. It is very good, easy, and I always get good compliments. Good to take as appetizer/potluck.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 11, 2008
Yummy!!!! We loved it, made it for a special treat when the kids didn't have school. My 7 yr old helped with it and she loved it. Only change we made was instead of using the seasonings to sprinkle on the bread dough we use Tastefully Simple Dried Tomato and Garlic Pesto (made to directions). We dipped it in warm pizza sauce and loved every bite.
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Cooking Level: Expert

Home Town: Max, North Dakota, USA
Living In: Ypsilanti, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 9, 2008
This was easy and very very good. Only change I made was to double the cheese and spinkle the top with basil for garnish.
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Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 3, 2008
I make this all the time and have received nothing but compliments! I use a lot of pepperoni and cheese, it's so good! Great recipe, thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 28, 2008
Delicious and easy to make!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 27, 2008
too greasey! i used to make this with my grandmother often as a child and we always chopped the pepperoni in the food processor first. i tried it this way and will revert back to the way grandma did it -- it is so much less greasey. also, i didn't like the beated egg on top. it makes the loaf look crusty and nice, but you can taste it!
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Cooking Level: Beginning

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