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Potluck Pepperoni Bread

Potluck Pepperoni Bread

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    1 h
Skinny Cakes

Skinny Cakes

This yummy bread was taught to me by the best cooks in the world, the Allora family. It is perfect for potluck, or any party. Trust me, this bread will become your most requested dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Roll the dough into an 10-inch square on a well-floured surface. Arrange half of the pepperoni over top, and sprinkle evenly with half of the mozzarella cheese. Arrange the remaining pepperoni over the cheese, and sprinkle with remaining cheese. Fold the left third of the dough over the middle third, then fold the right third on top of that. Fold the top and bottom ends over the bread so the edges meet in the center. Drizzle the bread with olive oil, and place seam-side-down onto a nonstick baking sheet.
  3. Bake in the preheated oven until the bread is golden brown and crusty, 15 to 20 minutes. Cool before slicing.
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Reviews

Blender Woman
36

Blender Woman

11/30/2010

I am rating this a 5, but I don't use cheese when I make my pepperoni rolls/bread. You can also use frozen bread rolls to make individual ones. And, before putting in the oven brush with a beaten egg & milk for a nice shiny color on top.

AdeleD
31

AdeleD

12/14/2010

We've been making this for many years to rave reviews. Our slight differences are: roll like a jelly roll (and seal ends and seam) instead of folding, and the addition of a generous handful each of chopped onion and green pepper to the filling.

Beth
19

Beth

12/27/2010

Excellent. Everyone loved it. Added Italian Seasoning to the cheese and sprinkled parmesan cheese on the top before baking.

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