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a side view of a slice of cut pepperoni bread showing the cheese and pepperoni

Easy Pepperoni Bread

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Servings: 6 people
Prep Time 20 minutes
Cook Time 25 minutes
Rise time 1 hour
Total Time 1 hour 45 minutes

Ingredients

For the pizza dough

  • 3/4 cup warm water
  • 2 1/4 teaspoons active dry yeast instant yeast will substitute; 7 grams; 1 packet
  • 1 1/2 teaspoons sugar
  • 2 cups bread flour
  • 3/4 teaspoon sea salt
  • 2 tablespoons olive oil

For the pizza bread

  • 6 ounces pepperoni sliced
  • 8 ounces fresh mozzarella cheese sliced as thinly as you can
  • 3 tablespoons butter salted or unsalted
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons Parmesan cheese

Instructions

Make the dough:

  • Add the yeast to the warm water along with half of the sugar from the recipe. Stir slightly then let the mixture sit until it just starts to foam–5 to 8 minutes or so.
  • In a medium bowl, add the flour, remaining sugar, salt, olive oil and yeast mixture. Stir to combine, then use your hands to mash the mixture around in the bowl until a shaggy ball starts to form.
  • Sprinkle the counter lightly with flour and knead the ball until smoother and more elastic–about 4 or 5 minutes. Place the dough back in the same bowl and drizzle with a teaspoon of olive oil. Rub the oil over the surface of the dough.
  • Cover with plastic wrap and allow the dough to rise until doubled or almost doubled–about one hour or so depending on temperature of the room but it can rise for 2-3 without hurting anything.

Make the filling:

  • Roll the dough into a 16 inch long oval or rectangle.
  • Add the pepperoni on the dough in a single layer, shingling them (slightly overlapping them)
  • Add a few slices of mozzarella but leave a bit of space between them. It will ooze at it bakes.
  • Working from the long end, pull the dough up and over the pepperoni layer about ⅓ of the way.
  • Add a row of pepperoni on the top of the dough you have rolled. Tuck in two or three small pieces of mozzarella and roll it again to ⅔.
  • Add a last row of pepperoni and small pieces of mozzarella and roll it the rest of the way up. Pinch the seam to seal and place it seam side down on a parchment paper lined rimmed baking sheet.
  • In a small bowl melt the butter in the microwave.
    Add the garlic powder, Italian seasoning and parmesan cheese and brush the mixture over the surface of the dough.
  • Bake until golden brown; about 20-25 minutes. Tent with foil if the bread starts to get too dark.
    Move to a large cutting board when cool enough to handle and let it rest 5-10 minutes before slicing and serving with marinara.

Nutrition

Serving: 2.5inch slice | Calories: 469kcal | Carbohydrates: 34g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 1014mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 0.02mg | Calcium: 238mg | Iron: 1mg
The Dough Dabbler