Pepperoni Stuffed Bread

Description

Pepperoni Stuffed Bread is a golden, cheesy, and savory pull-apart loaf filled with layers of gooey mozzarella, spicy pepperoni slices, and fragrant Italian seasoning, all wrapped inside soft, homemade (or store-bought) dough. Perfect for parties, game nights, or family dinners, this bread is like a portable pizza roll that everyone will love!

Ingredients For Pepperoni Stuffed Bread

• 1 loaf of refrigerated pizza dough (or homemade dough)

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 20–25 slices of pepperoni

• 2 tbsp butter, melted

• 1 tsp garlic powder

• 1 tsp Italian seasoning (oregano, basil, thyme mix)

• ½ tsp red chili flakes (optional, for heat)

• 1 egg (for egg wash)

• Marinara sauce, for dipping

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Roll out dough on a floured surface into a rectangle (about 12×8 inches).

3. Layer fillings – sprinkle mozzarella, Parmesan, and pepperoni evenly over the dough, leaving ½ inch at the edges.

4. Roll tightly starting from the long side into a log. Pinch the edges to seal.

5. Transfer to baking sheet seam-side down. Brush with egg wash.

6. Top with flavor – mix melted butter, garlic powder, and Italian seasoning, then brush over the dough.

7. Bake for 25–30 minutes, until golden brown.

8. Cool & slice – let rest 5 minutes before slicing into 1-inch pieces. Serve warm with marinara sauce.

Notes

• You can use crescent roll dough for a softer texture.

• Add extras like olives, mushrooms, or jalapeños for variety.

• Store leftovers in foil and reheat in the oven at 350°F for 10 minutes.

Tips

• For a crispy crust, sprinkle cornmeal on the baking sheet before placing the loaf.

• Use part-skim mozzarella to reduce greasiness.

• Make ahead: assemble, wrap in plastic, refrigerate, and bake when ready.

• Slice diagonally for an attractive presentation.

Servings

• Makes 6–8 servings (about 12 slices).

Nutritional Information (per slice, approx.)

• Calories: 220

• Protein: 10g

• Fat: 12g

• Carbohydrates: 18g

• Fiber: 1g

• Sugars: 1g

• Sodium: 560mg

Health Benefits

• Provides a good source of protein from cheese and pepperoni.

• Carbohydrates from the dough offer quick energy.

• Calcium from cheese supports bone health.

• Customizable with veggies for added nutrients.

Q&A

Q1: Can I make this without pepperoni?
Yes! You can substitute with turkey pepperoni, ham, cooked sausage, or even keep it vegetarian with spinach, mushrooms, or roasted peppers.

Q2: How do I prevent the bread from getting soggy?
Make sure to pat pepperoni slices dry with a paper towel before layering and don’t overload with cheese.

Q3: Can I freeze Pepperoni Stuffed Bread?
Yes. Bake, cool completely, wrap tightly in foil, and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.

Q4: What dipping sauces go well with it?
Marinara is classic, but you can also serve with garlic butter, ranch, or spicy sriracha mayo.

Q5: Can I use whole wheat dough?
Yes, whole wheat dough works well for a healthier twist with extra fiber.