Pepperoni Bread Recipe

Pizza dough: The base of the bread, providing a soft and chewy texture.

Pepperoni: Adds a spicy and savory flavor to the bread.

Mozzarella cheese: Melts beautifully, creating a gooey and delicious filling.

Olive oil: Used to brush the top of the bread, giving it a golden brown finish.

Italian seasoning: Enhances the flavor with a blend of herbs.

When rolling out the pizza dough, ensure it is evenly stretched to avoid thin spots that may tear during baking. Use a light dusting of flour on your surface and rolling pin to prevent sticking. When layering the pepperoni slices, overlap them slightly to ensure every bite has a burst of flavor. After rolling the dough into a log, pinch the seams firmly to seal and prevent the cheese from oozing out during baking. Brushing the top with olive oil not only helps the Italian seasoning adhere but also gives the bread a beautiful golden crust.

• pizza dough - Substitute with french bread dough: French bread dough can provide a similar texture and can be more readily available in some stores.

• pepperoni slices - Substitute with salami slices: Salami has a similar flavor profile and texture, making it a good alternative to pepperoni.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a mild flavor that complements the other ingredients.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a suitable replacement.

• italian seasoning - Substitute with herbes de provence: Herbes de Provence offers a similar blend of herbs that can provide a comparable flavor profile.

• Allow the pepperoni bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap the pepperoni bread tightly in plastic wrap or aluminum foil to keep it fresh. For added protection, place the wrapped bread in a resealable plastic bag.
• Store the wrapped pepperoni bread at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing.
• For refrigeration, place the wrapped pepperoni bread in an airtight container or resealable plastic bag. It will stay fresh in the refrigerator for up to 5 days.
• To freeze, wrap the pepperoni bread tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Place the wrapped bread in a resealable freezer bag.
• Label the freezer bag with the date to keep track of its freshness. The pepperoni bread can be frozen for up to 3 months.
• When ready to enjoy, thaw the pepperoni bread in the refrigerator overnight. For a quicker option, leave it at room temperature for a few hours.
• To reheat, preheat your oven to 350°F (175°C). Place the pepperoni bread on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.
• For a crispier texture, remove the foil during the last 5 minutes of reheating. Alternatively, you can use a toaster oven for smaller portions.
• If you prefer using a microwave, slice the pepperoni bread and place the slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the pepperoni bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and bake for about 10-15 minutes, or until heated through.
  4. For a crispier crust, open the foil for the last 5 minutes of baking.

• Microwave Method:

  1. Place a slice of pepperoni bread on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-45 seconds, checking to ensure it’s heated through.
  4. Be cautious not to overheat, as the mozzarella cheese can become rubbery.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pepperoni bread directly on the rack or on a small baking sheet.
  3. Heat for about 10 minutes, or until the bread is warmed through and the cheese is melty.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place a slice of pepperoni bread in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, or until the bread is warmed through and the cheese is melted.
  4. This method gives a nice, crispy crust while keeping the inside soft and gooey.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pepperoni bread in the air fryer basket.
  3. Heat for about 3-5 minutes, checking halfway to ensure it doesn’t overcook.
  4. This method is quick and keeps the bread crispy on the outside while warm and cheesy on the inside.

• Oven: Preheat to 375°F (190°C) to bake the bread until golden brown.

• Rolling pin: Roll out the pizza dough to a rectangle about ¼ inch thick.

• Floured surface: Prevent the dough from sticking while rolling it out.

• Baking sheet: Place the rolled dough log on it for baking.

• Parchment paper: Line the baking sheet to prevent sticking and make cleanup easier.

• Pastry brush: Brush the top of the dough log with olive oil.

• Measuring spoons: Measure out the olive oil and Italian seasoning accurately.

• Knife: Slice the pepperoni bread after it has cooled slightly.

• Cooling rack: Allow the bread to cool slightly before slicing and serving.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella instead of shredding it yourself.

Pre-sliced pepperoni: Opt for pre-sliced pepperoni to avoid the hassle of slicing it manually.

Store-bought dough: Purchase ready-made pizza dough to skip the dough-making process.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Batch preparation: Make multiple pepperoni bread logs at once and freeze them for future use.