Pepperoni Bread Recipe


Whether you call it pizza bread, pepperoni bread, pepperoni roll, or something in between, this is a delicious homemade pizza-inspired bread recipe that you are going to love. You will look for any excuse to make it again and again!

pepperoni pizza bread pinterest image

Simple Pepperoni Bread

I’m coming at you with another family recipe today. This is a good one, friends – you’re in for a treat.

This pepperoni bread recipe comes from my dad’s wife, Michelle. She has been making it for years and years. It is pretty much a staple at any family get-together.

It’s one of those things that everyone loves, and literally, within minutes of her putting down the plate of this deliciousness, it is GONE.

rolled up pizza appetizer on a serving tray

What I love about this recipe is that you only need a few things to put it together, it’s pretty easy to whip up, and the flavor is just SO GOOD.

two pieces of pizza bread on a small plate

What makes it so good? Well, it’s basically bread wrapped around cheese and pepperoni, so what’s not to love? However, when I made this recipe for the first time, I discovered the powerhouse ingredient is white American cheese.

Maybe I never had white American cheese on its own before, but I realize now that it is loaded with a creamy, rich, tangy flavor. This kind of cheese is sooo good.

Recently, I gave some of this Pizza Bread to my friend because I needed to get it out of the house for fear of eating it all. She loved it and specifically asked what kind of cheese I used because it’s that good.

So when you make this recipe, be sure to stop by the deli and get freshly cut cheese and pepperoni for the best results.

pepperoni bread cut up into sliced rolls

Is This the Same as Pizza Bread?

Good question. I wasn’t really sure what to name this recipe here on the blog. Because this delicious treat doesn’t have the sauce element, I almost feel like it should be called pepperoni bread or a pepperoni roll, but since we call it Pizza Bread in our family, I will stick with that name.

pizza style snack rolls on a tray

Simple Ingredients in Pepperoni Bread

You could almost call this a shortcut bread recipe because we used frozen bread dough. It saves us time and still tastes delicious!

Here is what I used in this pepperoni bread recipe:

  • frozen white bread dough
  • deli pepperoni
  • white American cheese
  • provolone
  • extra virgin olive oil
easy pepperoni pizza bread on a platter

How to Make Pepperoni Pizza Bread

Begin by spraying a large sheet pan with cooking spray. Place the frozen loaves onto the baking sheet and cover with plastic wrap that has been lightly sprayed with cooking spray.

Set in a warm area and allow to thaw and rise until the loaves have about doubled in size.

frozen white loaves thawing on a pan

Preheat your oven to 350 degrees F.

On a lightly floured surface, roll out each dough loaf into an 18-inch circle.

two circles of bread dough rolled out on a floured surface

Top with a layer of pepperoni, then a layer of provolone, another layer of pepperoni, and finish with a layer of white American cheese. Each loaf will use roughly 1/4 pound each of provolone, pepperoni, and white American cheese.

I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.

sliced cheese and cured meat on rolled out dough
rolling up dough around pepperoni and cheese

Starting at one end, roll up into a loaf. Tuck in the sides as you roll. Seal the seam and ends securely using a bit of water to make the dough stick.

pizza toppings rolled up inside of white bread dough
two loaves baked dough

Place both loaves back onto your greased sheet pan with the seam side down. Brush the loaves with olive oil and then bake for about 30 minutes. The loaves should be lightly browned.

This pizza bread can be served warm or at room temperature. If serving warm, allow the loaves to cool slightly before slicing with a serrated knife.

close up of pizza bread with no sauce

How to Serve Pepperoni Bread

Serve this bread with pizza or pasta sauce for dipping.

We eat it without. However, if you have the desire to dip this pizza bread into some tomato/pizza/pasta sauce, you go right ahead.

Personally, I don’t think it needs any sauce, and thus you could avoid the mess of ending up with sauce everywhere, but you do you!

white american cheese and pepperoni bread

Kitchen Tools I Recommend for This Recipe:

Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:

Want more? You can find the list of My Ultimate Kitchen Essentials HERE.

pizza toppings baked inside of white bread

Frequently Asked Questions

Below are some questions people often ask about homemade pepperoni bread. If you don’t see your question in this list, please leave it in the comments.

Is pepperoni bread the same as a pepperoni roll?

Pepperoni rolls are a classic type of food invented in West Virginia. They are basically white bread rolls that were stuffed with pepperoni before being baked. Some pepperoni rolls in West Virginia have cheese, but the traditional ones didn’t because they were given to coal miners for their lunch (and they had to stay fresh).

If we formed this bread into palm-sized rolls, then they would definitely be closer to West Virginia pepperoni rolls. But, since we made entire loaves, I call it pepperoni bread.

How do you store pepperoni bread?

Since I used cheese in this bread, you will need to store it in the refrigerator. Keep it in an airtight food storage bag so that it doesn’t go stale. When properly stored, the bread will last about a week in the refrigerator.

Can I make this without cheese?

I’ve already shared about how much I love the white cheese in this dough, but if you are lactose intolerant or prefer to avoid cheese, you can still make this dish. Yes, pepperoni bread will taste delicious without the cheese too. In fact, that is how the coal miners made theirs back almost 100 years ago.

Is pizza dough and bread dough the same thing?

They are very similar, and you could use them in place of each other in this recipe, but there are some minute differences. They both have the same essential ingredients, but there is usually a bit more yeast in bread dough.

Pizza dough won’t have the same airy or light consistency if you roll it up into a bread loaf.

pepperoni pizza bread on a white platter

This pizza bread has become a family favorite. It’s so easy to make and the flavor is wonderfully delicious!

I hope you enjoy it as much as we do. Happy Baking!

Looking for more appetizer recipes? Try these next:

close up of pepperoni and cheese roll up

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Pepperoni Bread

Did you make this recipe? Leave a review!

Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: pepperoni, pepperoni bread, pepperoni roll, pizza, pizza bread
Servings: 20 servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Whether you call it Pizza Bread, Pepperoni Bread, Pepperoni Roll, or something in between, this is a delicious homemade pizza-inspired bread recipe that you are going to love. You will look for any excuse to make it again and again!

Ingredients

  • 2 loaves frozen white bread - (I recommend Rhodes)
  • 1/2 pound sliced deli pepperoni
  • 1/2 pound sliced deli white American cheese
  • 1/2 pound sliced deli provolone
  • 1 tablespoon extra virgin olive oil
  • cooking spray and flour - to prep bread dough

Instructions

  • Begin by spraying a large sheet pan with cooking spray. Place the frozen loaves onto the baking sheet and cover with plastic wrap that has been lightly sprayed with cooking spray.
  • Set in a warm area and allow to thaw and rise until the loaves have about doubled in size.
  • Preheat your oven to 350 degrees F.
  • On a lightly floured surface roll out each dough loaf into an 18-inch circle.
  • Top with a layer of pepperoni, then a layer of provolone, another layer of pepperoni, and finish with a layer of white American cheese. (Each loaf will use roughly 1/4 a pound each of provolone, pepperoni, and white American cheese.)
  • Starting at one end, roll up into a loaf. Tuck in the sides as you roll. Seal the seam and ends securely using a bit of water to make the dough stick.
  • Place both loaves back onto your greased sheet pan with the seam side down. Brush the loaves with olive oil. Bake for about 30 minutes. The loaves should be lightly browned.
  • This pizza bread can be served warm or at room temperature. If serving warm, allow the loaves to cool slightly before slicing with a serrated knife.
  • Optional: Serve with pizza or pasta sauce for dipping.

Video


Nutrition Facts

Calories: 260kcalCarbohydrates: 22gProtein: 10gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 31mgSodium: 702mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 207IUVitamin C: 1mgCalcium: 207mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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Comments

  • Molly at

    Could you substitute pizza crust dough for the bread?

  • Yolanda at

    Late to the game here, but wanted to reply about folks not finding white American cheese in Arizona.
    I’ve seen it in the deli sections in multiple grocery stores. I just saw it at Sprouts yesterday, too! 🙂
    Trying the recipe next week for a party
    and I’m sure it’ll be as great as it looks!

  • Ivory at

    This sounds amazing! I can hardly wait to give my hand a try at making this yummy dish.

  • Patti at

    Another Canadian here who can’t get white American cheese. Has any Canadian tried a substitute? I wonder about putting a layer of pizza sauce on the bread before layering?

    • Michael Wurm, Jr. at

      I’d recommend serving with a side of sauce rather than adding it to the interior of the bread.

      xo Michael

  • Adele at

    Can this wonderful bread be made ahead and frozen?

    • Michael Wurm, Jr. at

      I would avoid freezing it. It’s so simple to make that fresh is better!

      xo Michael

    • susan at

      i make pepperoni bread all the time and always freeze it the extra loaf. just give it enough time to thaw.
      I will try the provolone and American cheese combo next time it sounds good

  • Gretchen Trumbull at

    Did you know white American cheese isn’t available everywhere? I haven’t had any sine I left St. Marys in 1976!! I first moved to California and am now in Arizona. There’s no white American cheese to be found in either state. It must be a Pennsylvania thing. My current neighbors moved to PA from Illinois and they never had or heard of white American until they got to PA. (They’re now in Arizona). Any suggestions for a substitute? Jack cheese maybe?

    • Michael Wurm, Jr. at

      Hmmm. I’m not sure. Have you tried the deli counter? Maybe they could order it in for you. The one I got was Landolakes which I assume could be available nationwide? So strange.

      xo Michael

  • Dale Gosling at

    Will definitely try this bread. I tried your ramen noodle salad. Was addictive. Have made twice and given recipe out to many. Thanks so much. Now will try this bread but won’t be able to get white American cheese.as in Canada so would I use mozzarella or ?

    • Michael Wurm, Jr. at

      I’m not sure. Mozzarella is doesn’t have the right flavor. Maybe Monterey Jack?

      xo Michael

  • Christy H at

    We don’t eat pepperoni. What meat would be the best substitute for the pepperoni?

    • Michael Wurm, Jr. at

      Well, it’s a pepperoni based bread, so I’d suggest a different recipe as the pepperoni is quite important in this one.

      xo Michael

  • Angie at

    How about adding a little fresh mozzarella or ricotta instead of the American?

    • Michael Wurm, Jr. at

      You can try whatever you’d like, but this is the combination we love and that I recommend. I definitely wouldn’t go with ricotta.

      xo Michael

  • Becca P at

    Looks delicious!!!

    • Michael Wurm, Jr. at

      Thank you!! It’s one of my favorites!!

      xo Michael

  • Landrie at

    I like the clean look of this bread. It’s perfect for entertaining in warm weather. Thanks for the inspiration.

    • Michael Wurm, Jr. at

      Thank you so much! It’s DELISH!!

      xo Michael

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