Pepperoni Pizza Bread

Pepperoni Pizza Bread is a warm, cheesy, and perfectly seasoned loaf stuffed with all the best parts of a classic pepperoni pizza. I love making this for game day, casual get-togethers, or an easy dinner the whole family will devour. It’s golden on the outside, gooey inside, and always disappears fast.

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It takes all the flavors I crave from pizza—zesty sauce, melty cheese, and spicy pepperoni—and wraps them in soft, golden dough. It’s a great alternative to traditional pizza when I want something fun to slice and share. Plus, it’s easy to prep ahead and bake when I’m ready to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated pizza dough or homemade dough

• Pizza sauce or marinara sauce

• Shredded mozzarella cheese

• Sliced pepperoni

• Grated Parmesan cheese

• Dried Italian seasoning

• Garlic powder

• Egg (for egg wash) or melted butter

• Fresh parsley or basil (optional, for garnish)

Directions

1. I preheat the oven to 375°F and line a baking sheet with parchment paper.

2. I roll out the pizza dough into a rectangle on a lightly floured surface.

3. I spread a thin layer of pizza sauce over the dough, leaving about an inch around the edges.

4. I layer on shredded mozzarella, then evenly distribute the pepperoni slices over the top.

5. I sprinkle with Parmesan, Italian seasoning, and garlic powder for extra flavor.

6. I carefully roll up the dough, jelly-roll style, starting from the long edge. I pinch the seam and ends closed to seal.

7. I place the rolled dough seam-side down on the baking sheet and brush it with beaten egg or melted butter.

8. I bake for 25–30 minutes, or until the bread is golden brown and cooked through.

9. I let it cool for a few minutes before slicing, then garnish with parsley or basil if I want a fresh touch.

Servings and timing

This recipe makes about 6–8 slices, depending on how thick I cut them.
Prep time is about 10 minutes, and baking takes 25–30 minutes, so the total time is under 45 minutes.

Variations

• I sometimes add cooked sausage, bell peppers, or mushrooms inside for more of a supreme pizza flavor.

• For a spicier version, I use hot pepperoni and sprinkle in red pepper flakes.

• I’ve swapped mozzarella for a mix of provolone and cheddar for a different cheese pull.

• Adding a layer of cream cheese before the sauce gives it a “stuffed crust” feel.

• For a dipping option, I serve it with extra marinara or garlic butter on the side.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I pop slices in the oven or air fryer at 350°F for 5–7 minutes, or microwave them for about 30 seconds. It stays crispier in the oven.

FAQs

Can I make this ahead of time?

Yes, I assemble it and refrigerate the unbaked loaf for a few hours or overnight. I just bake it when I’m ready to serve.

Can I use crescent dough instead of pizza dough?

Yes, I’ve used crescent roll dough for a flakier, buttery texture—it works great, just press the seams together before rolling.

How do I keep the bread from getting soggy?

I avoid overloading it with sauce. A thin layer is enough, and pre-shredded cheese with lower moisture helps too.

Can I freeze pizza bread?

Yes, I wrap baked and cooled slices tightly and freeze them. To reheat, I bake from frozen at 375°F for about 15 minutes.

What’s the best way to serve this dish?

I like slicing it warm and serving it with marinara, ranch, or garlic dipping sauce—perfect for parties or casual dinners.

Conclusion

Pepperoni Pizza Bread is a fun and flavorful twist on classic pizza that’s easy to make and even easier to love. It’s golden, cheesy, and loaded with pepperoni in every bite. Whether I’m making it for a party, a game night, or just a quick dinner, this recipe always hits the spot.

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