Easy Pepperoni Bread

104 Reviews

Prep: 20 min
Cook: 35 min
Ready In: 12 hr 15 min

“Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!” - by MARBALET

Ingredients

1 (1 pound) loaf frozen bread dough
1 tablespoon extra virgin olive oil
1/2 tablespoon dried basil leaves
1/2 tablespoon dried minced onion flakes
1/2 tablespoon dried oregano
1 (8 ounce) package sliced pepperoni sausage
1 (6 ounce) package shredded mozzarella cheese
1 egg, lightly beaten

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Metric US

Original recipe yields 1 pepperoni loaf

Directions

Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Nutrition

Amount Per Serving (20 total)

Calories
87 cal
4%

Fat
7.2 g
11%

Carbs
0.5 g
< 1%

Based on a 2,000 calorie diet

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Reviews (104)

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DSANMARCO

Jan. 8, 2005

"Wow! I took this to a New Year's Eve party and it was a hit! Rather than just mozzarella, I used provolone and romano as well. It was awesome! There were a few vegetarians at the party so I made a..." See more second loaf with peppers, onions, and mushrooms that was equally as good. I served this with Pizza Sauce III! Will definately make again. Thanks!"

WASHN10

Oct. 5, 2005

"This is good but I like to put the cheese on first and then the pepperoni so that the cheese will melt onto the bread. It is also good with provolone cheese and ham...." See more"