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Pepperoni Bread


365 Days of Baking & More ~ This would be good for lunch or as an appetizer for a party. The only change I made to the original recipe is adding mozzarella cheese as noted below. I used turkey pepperoni. My large cutting board is 10 x 15 so that made the rolling of the dough to size easier. My hubby said he liked these better than the pepperoni rolls! My teenager Cole liked this, but said he wouldn’t go that far!

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Rate this recipe 4.7/5 (9 Votes)
Pepperoni Bread 1 Picture


  • 1 (13.8 oz) pkg. pizza dough
  • 5 - 6 oz pkg. sliced regular or turkey pepperoni
  • 1 pkg. sliced provolone cheese
  • 1 pkg. sliced mozzarella cheese
  • 3 TB butter
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Pizza sauce & Ranch dressing


Adapted from


Step 1

Preheat oven to 375. Spray a rimmed baking sheet with cooking spray. Lay dough out on a floured surface or parchment paper & roll out to 10 x 15 inches. Starting on the long end, overlap pepperoni slices. Top pepperoni slices with ½ slices of provolone cheese until you reach the end. Fold that layer over & repeat, using ½ slices of mozzarella cheese. Continue this process until you reach the end of the dough. Place the dough seam side down onto the baking sheet. You might have to curve it so that it fits. In a microwave-safe bowl, melt butter for about 30 seconds. Mix in the garlic powder & Italian seasoning. Brush all over the pepperoni bread. Bake for 20 - 25 minutes or until lightly golden. Transfer to a large cutting board to set for about 3 – 5 minutes before cutting to serve (although my crew isn’t patient enough to let food set!). Serve with pizza sauce & Ranch dressing for dipping. Alternatively, you could make this starting at the shorter end for fewer, fatter pieces. Baking time will still be the same.

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