Pepperoni Bread – refrigerated pizza dough, pepperoni and provolone cheese rolled up to make one heck of an appetizer. Remember the marinara for dunking! Pair it with a salad, and some buttered pasta and you’ve got a great and easy weeknight dinner.
This post was Day 3 in my original 365 Days of Baking.
Wow!
My pictures from the beginning sure left a lot to be desired, but this recipe is one I make again and again and again.
I think you will, too.
This will definitely be served on Sunday while we watch those AFC and NFC finals. This bread is just something that is so great to snack on and there’s never any left when I make it.
I’ll make it when we go to parties because it’s a great finger food. I’ll also serve it with a salad and some buttered pasta for dinner. Either way, the family and everyone who’s eaten some loves it.
We’ve also eaten it with some bottled marinara, but our preferred dipping sauce is just a bottle of Good Seasons Italian Dressing. It’s SOOOO good!!
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This Sunday, I’m also looking forward to serving these Touchdown Taco Cups, and Sheet Pan Loaded Chicken Nachos. Of course, you have to have some wings, so we’ll be eating these Black & Blue Chicken Wings.
In the past, I have used Pillsbury French Bread loaves, but wasn’t nuts about the taste. I’ve gotten good results with packaged bread dough or the canisters of pizza dough I’ve gotten from grocery stores.
My best results have been with pizza dough from restaurants or from dough that I’ve made myself. If you have a favorite place just ask them if they’ll sell some to you. There’s a great pizza place that we fell in love with up near my daughter’s college and I asked them if they sold their dough. They charged me $5 per bag which I thought was worth it because it saved me the trouble of making it and I LOVED the taste.
I have this habit which drives my kids nuts when we go out for pizza. When I get down to the crust, I tear it open, stick my nose in it and take a deep whiff.
Aaaaahhhhhhhh, it’s so awesome!
Many times I’ve heard from the kids as they’re rolling they’re eyes, “Here she goes again”. It’s a ritual, what can I say?
So if you find a place you like, ask them!
- 1 13.8- ounce package refrigerated pizza dough
- 6- ounces sliced pepperoni
- 8- ounces sliced sliced provolone cheese
- 3 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
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Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.
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Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle about 10 X 15 - inches.
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Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough.
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Tear a few of the provolone slices in half and place over the pepperoni.
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Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the pepperoni.
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Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough.
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Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits.
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In a microwavable-safe bowl, melt the butter for about 30 seconds.
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Mix in the garlic powder and Italian seasoning.
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Brush completely over the Pepperoni Bread.
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Bake for 20 - 25 minutes or until lightly golden.
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Remove to a large cutting board to set for about 3 - 5 minutes before cutting to serve.
Here’s one of my first pictures showing you how to place the pepperoni and cheese on the dough.
If you like this Pepperoni Bread, serve these at your next party, too..
Chicken Enchilada Bites
Spinach Pepperoni Bread
Sweet and Spicy Coca-Cola Shredded Pork Bites
Cream Cheese Stuffed Mushrooms
Get Game Day ready with these great video ideas, too!
I give you BIG baking hugs and muffins!!
Mary Beth says
January 31, 2011 at 6:09 pmLooks delicious! My kids love it too!
Michelle Findley says
February 4, 2017 at 4:28 pmI made this for lunch & it was a hit with my hubby & teenage boys! The only changes I made was using turkey pepperoni & I added sliced mozzarella to the layers.
Lynne says
February 10, 2017 at 2:42 pmWonderful, Michelle! I’m so glad everyone loved it and great idea on the substitutions. Thanks so much for letting me know.
Alli says
August 13, 2017 at 6:49 pmI was hoping to bring this bread camping!!! Does it need to be refrigerated after baking? How long do you think it would be ok left at room temp?
Lynne says
August 13, 2017 at 11:17 pmAlli, I’ll leave it out for a couple hours after it comes out of the oven because if it isn’t completely eaten at dinner my guys like to munch on it later. Also, from different sites I’ve searched, they recommend not leaving cooked cheese out for more than two hours for fear of contamination. So, I’d refrigerate it or keep it in a cooler, if possible. We like to eat it cold as well. Hope that helps!
Amanda says
October 27, 2018 at 10:49 amWhen rolling, do you just fold it over and then place the next roll of pepperoni and cheese beyond the fold?
Lynne says
October 29, 2018 at 11:20 amAmanda, yes, that is exactly what you do! I’ll actually roll the dough over and then place the next row of cheese and pepperoni slightly onto the rolled dough, too. It’s a habit I have and I just think it makes for a tighter roll. Hope you enjoy it!
Don says
November 18, 2018 at 5:54 pmQuestion: can you make it a day in advance and cook it the next day?
Lynne says
November 21, 2018 at 8:53 amDon, I’ve never done that, but I “think” if you wrap the finished roll tightly in plastic wrap and tin foil that it should be ok. You’ll also have to leave it in a couple more minutes to bake as it will be cold when you put it into the oven.