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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Karen M.

Cooking Level: Beginning

Home Town: San Francisco, California, USA

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Reviewed: Oct. 11, 2008

I made a pizza dough from scratch and used a combo of cheeses that I had leftover from a make-your-own-pizza party. I served it with some pizza sauce and my family thought it was a great, fun dinner night.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Jun. 16, 2008

Really good and easy to make! I made one just as the recipe is written - good. I made another with red pepper flakes and banana peppers - really good! Will definitely make again and again! Thanks.

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Betsy

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2008

This was Amazing!!!!

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CUTIEARMYWIFE23

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Sewickley, Pennsylvania, USA

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Reviewed: Feb. 22, 2008

I used the dough for "Mama D's Italian Bread" for this recipe. It took about 40 minutes for the 'log' to get to the desired color. I placed mine on a rack on the baking sheet too, as some grease from the pepperoni seeped out while baking. Also, I used a parmesean, asiago, and romano cheese blend instead of mozz. and it turned out just fine. My husband suggested that I add some finely chopped tomatoes next time to add a bit of moisture to it.

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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Jan. 24, 2008

Great taste, but instead of worrying about thawing a loaf, I substitued Pillsbury french roll. Just popped it out of the can and unrolled!!

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Carley

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Reviewed: Jan. 24, 2008

I would give this 100 stars but it only goes up to 5! Perfect, perfect, perfect!!! I made two at one time. One we ate, the other we froze. Three weeks later, the frozen one was just as delicious as the fresh one was (no thawing needed, goes right from freezer to oven, wrapped in foil. I don't think this is necessary, but it sure made it good: I used a garlic-flavored extra virgin olive oil on the dough, and I placed the cheese first (as other reviewers mentioned) and then the pepperoni on top of that. After rolling, I brushed with egg and then topped with a little bit of shredded cheese just for looks. My kids (even the picky one) LOVED this. This is the keeper of all keepers. Tasted like I bought it at an Italian bakery or restaurant, even better, and was so easy! Can't wait to try other fillings...ham & cheese, broccoli or spinach & cheese, philly cheesesteak (fried onions, steak & cheese). Thanks for submitting this!!!!!

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TAUR1966

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Reviewed: Jan. 20, 2008

This was really good, but I only gave it 4 stars because I felt the oregano and basil overpowered the other tastes of the pepperoni and melted cheeses. I will make this again, but next time I will cut the seasonings in half.

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KRISTINLYNN145

Cooking Level: Intermediate

Home Town: Marietta, Ohio, USA

Living In: Steubenville, Ohio, USA

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Reviewed: Jan. 15, 2008

The kids really enjoyed this but like it better when I add ham, and salami and make it a stromboli! While I was in a hurry, I actually forgot to add the cheese! Since I had the egg wash on I knew I could not unwrap it without making a mess. I baked it anyway and the kids couldn't tell the difference. Saved a few calories. They dipped in pizza sauce.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 26, 2007

I've been making this recipe for awhile now and it's extremely easy!!! I make 3 to 5 loaves in a batch...if you put them all in the oven at the same time (which i do 3 at a time) just keep an eye on them but i let them bake a few minutes longer. Instead of taking different spices and measuring them, I use the italian seasoning on both the inside and outside of the bread..careful can be overpowering but definitely gives it some nice flavor. i have also made this with ham and hot pepper cheese and salami and swiss cheese. BOTH very good!!!!

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LFERONTI

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

WONDERFUL KEEPER!!!! I used refrigerated pizza dough because I was short on time. I used the suggestion to layer the cheese first then used pepperoni and mushroom slices. Wrapped and baked. It was gone before it had a chance to cool off.

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GmaJody

Cooking Level: Intermediate

Home Town: Kingman, Kansas, USA

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Reviewed: Oct. 11, 2007

Very easy, just the way I like it!

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Crystal

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 1, 2007

Very good! Actually thawed frozen bread in microwave b/c pressed for time. Added extra pepperoni & spices. Turned out great!

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Meredith

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Reviewed: Sep. 3, 2007

SO good! Used refrigerated pizza dough (Pillsbury brand, I think) and baked it for about 5 fewer minutes, and it came out perfect. Will definitely make again for a quick, easy, and yummy appetizer or dinner for two with a side salad.

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NDwife07

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grandville, Michigan, USA

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Reviewed: Aug. 1, 2007

Great recipe! Be sure to follow the recipe guidelines in regards to the spices. Once I added too much spice and it was a little too overbearing.

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Kristy

Cooking Level: Intermediate

Home Town: Splendora, Texas, USA

Living In: Lansing, Michigan, USA

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Reviewed: Feb. 23, 2007

This recipe was really good and easy to make. I used my bread machine to make the dough (1 pound of italian bread dough). I sprinkled some crushed red pepper flakes on it along with the other spices. I baked it for exactly 35 minutes and then served it with pizza sauce for dipping. My son, who loves pepperoni rolls, thought it was great.

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