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Easy Pepperoni Bread


"Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!"
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12 h 15 m servings 87 cals
Original recipe yields 20 servings (1 pepperoni loaf)


  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
  4. Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
  5. Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 137
  1. 179 Ratings

Most helpful positive review

Wow! I took this to a New Year's Eve party and it was a hit! Rather than just mozzarella, I used provolone and romano as well. It was awesome! There were a few vegetarians at the party so I ...

Most helpful critical review

The bread was ok, but unrolled slightly when it expanded during cooking so that when the roll was sliced afterward, some of the pepperoni fell out. I substituted freshly grated parmesan for the...

Most helpful
Most positive
Least positive

Wow! I took this to a New Year's Eve party and it was a hit! Rather than just mozzarella, I used provolone and romano as well. It was awesome! There were a few vegetarians at the party so I ...

This is good but I like to put the cheese on first and then the pepperoni so that the cheese will melt onto the bread. It is also good with provolone cheese and ham.

Great recipe. Eveyrone liked it. Make sure to put the seam side of the bread down on the pan.

Something happened to my bread dough during the day -- totally flat so I had to scurry and quickly defrost another loaf. This was a little more labor intensive than I thought it would be. Used o...

Very good recipe. I added some cooked italian sausage, the family loved it!

this recipe was great! everyone loved it. I would suggest using a little less pepperoni and cheese than what it calls for - because it came out VERY cheese and a little hard to handle/eat.

This is an excellent recipe. I made my own homemade bread from my Kitchen Aid mixer so I proofed up the bread again after adding pepperoni and cheese. I also had (warm) pizza sauce for dipping...

Delicious! A meal in itself!

Also good with chicken and feta or parmesan in place of the pepperoni and mozzerella.