Easy Pepperoni Bread Recipe - Allrecipes.com
Easy Pepperoni Bread Recipe
  • READY IN 12+ hrs

Easy Pepperoni Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 pepperoni loaf Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    12 hrs 15 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2005

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 made a second loaf with peppers, onions, and mushrooms that was equally as good. I served this with Pizza Sauce III! Will definately make again. Thanks!

Most Helpful Critical Review
Mar 10, 2003

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 mozzarella, and used about half the pepperoni. Not bad, but probably won't make it again.

Oct 05, 2005

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.

Dec 27, 2003

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

Nov 17, 2004

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 only a 3-ounce package of pepperoni but added a drained can of mushrooms to offset the lack of pepperoni. This was pretty good served with some heated up spaghetti sauce. I couldn't believe how big the loaf was -- we had leftovers that I had wrapped up in foil. I think it was even better today because the bread was a little fluffier, softer. Anyway, I am going to make this many more times and experiment with other ingredients like turkey and colby/jack, ham and Swiss etc.

Apr 16, 2003

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

Dec 19, 2005

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.

Jul 20, 2008

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 the bread. I brought this to my euchre group and they ate the entire loaf. I revised this with just one more step. I put a light coat of the pizza sauce on the bread before placing the pepperoni and cheese on the and it gave it even better flavor than before. I continue to make this for different functions and it is always a hit!!


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  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 0.5 g
  • < 1%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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