Pepperoni Bread

Easy-to-make cheesy Pepperoni Bread is a delicious crowd-pleasing dish that's perfect for parties, game days, or weeknight dinners!

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 551kcal

Author Julie Kotzbach

Preheat the oven to 350 degrees F. Spray a 10-inch x 15-inch or larger baking sheet with non-stick cooking spray.
Place the pizza dough on the baking sheet and stretch it or roll it out to a rectangle that's about 10x15.
Brush the dough with the olive oil and sprinkle on the garlic. Add the sliced pepperoni in layers, and try to keep one long edge free from toppings about 1 inch from the edge.
Spread the chopped onion and sliced pepperoncini peppers evenly over the pepperoni. Sprinkle the mozzarella and Italian blend cheese on top.
Roll the dough into a tight log shape starting at one long end and ending at the other side where the dough is exposed (no toppings). Pinch the seam together and then pinch the ends closed. Place the loaf seam side down and tuck the ends in under the log.
Bake for 35-40 minutes or until the bread is golden brown on top.
Remove from the oven and let sit for 10 minutes before slicing. Serve warm with marinara sauce for dipping.

Store leftovers at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for up to 3 months, and thaw in the fridge overnight before eating. I suggest reheating in the oven wrapped in foil, so the bread doesn’t dry out. (If microwaved, it may become tough.)
This is a great base recipe to work off of - just add your favorite toppings, keeping the ratio of meat to cheese the same. Add anything you like!
I usually get about 12 slices per loaf. The nutritional information will vary based on how wide you cut the bread loaf.