This Pepperoni Bread is stuffed with gooey cheese, savory pepperoni, and plenty of pizza-inspired seasoning, all wrapped in soft, golden-brown dough. It’s a cheesy, pull-apart party snack or easy weeknight dinner that’s impossible to resist. Serve it warm with marinara sauce for dipping, and watch it disappear fast!
Before You Bake, Read This!
💬 The Vibe: Cheesy, golden, and packed with pizza flavor, like a walking slice of pizza.
🔑 What You Gotta Know: Roll the dough tightly and slash the top before baking so steam can escape and the inside bakes evenly.
🍴 Best Bite Alert: Serve with warm marinara or ranch for a true pizza party moment.
Why You'll Love This Recipe
- A fun twist on pizza night.
- Made with 3 types of cheese for extra flavor.
- Perfect for game day, parties, or an easy dinner!
- Kid-friendly and ready in about 30 minutes.
- Freezer and make-ahead friendly.
Ingredients You'll Need
- Pizza Dough – Use store-bought refrigerated pizza dough, bakery dough, or your own Homemade Pizza Crust.
- White American Cheese – Creamy and mild. Substitute with provolone, Monterey Jack, or mozzarella slices if preferred.
- Mozzarella Cheese – Classic for meltability and stretch. Shred your own for best results.
- Parmesan Cheese – Adds a salty, nutty finish to balance the richness.
- Pepperoni – The star! Use regular or turkey pepperoni. Overlap slightly when layering.
- Pizza Seasoning – A mix of oregano, basil, garlic, and more. Italian seasoning works too.
- Marinara Sauce – For dipping. Use store-bought or homemade.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Pepperoni Bread
Prep Oven and Dough: Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out pizza dough into a 14-inch rectangle.
Layer the Fillings: Top with white American cheese, mozzarella, Parmesan, and pizza seasoning. Finish with an even layer of pepperoni.
Roll it Up: Starting from one long side, roll into a log like a jelly roll. Pinch the seam closed.
Vent and Bake: Place seam-side down on prepared baking sheet. Cut a few small slits on top for steam to escape. Bake for 25–30 minutes until golden brown.
Cool and Serve: Let cool for 5 minutes, then slice and serve warm with marinara. Enjoy!
Recipe Tips & Variations
- Roll tightly to avoid gaps after baking.
- Egg wash is optional for a glossy golden crust.
- Cheese swap: Use provolone, cheddar, or fontina.
- Add-ins: Try sliced black olives, sautéed onions, or chopped spinach.
- Make it spicy: Add crushed red pepper flakes or spicy pepperoni.
Want To Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get comforting new recipes from us every week!
Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap in plastic wrap and foil. Freeze up to 3 weeks.
- Reheat: Oven at 350°F for 8–10 minutes or microwave in 30-second bursts.
Frequently Asked Questions
Yes! Assemble the bread and store it wrapped in the fridge for a few hours before baking. Or bake fully and reheat when ready to serve.
Any pizza dough works: homemade, canned, or fresh from the bakery.
Absolutely! This recipe doubles easily for parties or meal prep.
More Pizza-Inspired Recipes You'll Love
- Easy Meatless Ziti Recipe
- Supreme Pizza Recipe
- Chicken Alfredo Biscuit Pizza
- Homemade Pizza Crust
- BBQ French Bread Pizza
- Pizza Bowls
- Pepperoni Pizza Dip
- Supreme Pizza Stuffed Shells
Have any comments, questions, or other delicious ways to enjoy this Pepperoni Bread Recipe? Please share them in the comments below!
📖 Recipe
Pepperoni Bread
Equipment
- 1 Large baking sheet
Ingredients
- 1 pound pizza dough (homemade or store-bought)
- ½ pound white American cheese (sliced or shredded)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon pizza seasoning (or Italian seasoning)
- 1 cup pepperoni slices
- 1 cup marinara sauce, for dipping
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Roll out the 1 pound pizza dough into a 14-inch rectangle on a lightly floured surface.
- Layer the ½ pound white American cheese evenly over the dough, followed by the 1 cup mozzarella and ¼ cup Parmesan.
- Sprinkle evenly with 1 tablespoon pizza seasoning. Layer 1 cup pepperoni slices on top.
- Starting from the long side, roll the dough tightly into a log. Pinch the seam closed and tuck the ends under.
- Transfer to the prepared baking sheet, seam side down. Use a small knife to cut a few slits on top to release steam.
- Bake for 25–30 minutes, or until golden brown.
- Let rest for 5 minutes before slicing. Serve warm with 1 cup marinara sauce for dipping.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Roll tightly to avoid gaps after baking.
- Egg wash optional for a glossy golden crust.
- Cheese swap: Use provolone, cheddar, or fontina.
- Add-ins: Try sliced black olives, sautéed onions, or chopped spinach.
- Make it spicy: Add crushed red pepper flakes or spicy pepperoni.
Original post date 03/04/2014. Updated 10/03/2022 and 05/20/2025.
Mich says
OMG, I'm LMAO - serves ONE (me). That photo of alllllllllllllll the pepperoni on the dough is pure porn. SOLD! Great game day recipe, stromboli is sooooooooooooo good! Might throw in a spinach leaf & a sliced olive for roughage, lol.
LaKita says
Thank you Mich! I agree it really could be for one, LOL!! It is a great game day recipe and adding spinach and sliced olives sounds delicious 🙂
Kylie says
This recipe was quick, easy, and delicious!! I used biscuit dough because we didn't have pizza dough and it turned out great! Did a quick egg wash before the oven too so it would get a little darker brown crust on the outside. My 3 year old and husband both LOVED this dinner so we are definitely adding it to our monthly dinner rotation!! Thanks so much for a great recipe, LaKita!!
LaKita says
Thank you so much Kylie! I am so happy to hear that you and your family enjoyed it and I love the changes that you made. I will definitely be trying it with biscuit dough soon!
Julie says
Looks Yummy!
admin says
Thank you so much Julie!