Pepperoni Bread: it's like pizza but all rolled up and sliceable! Easy, low-effort -- perfect as an appetizer and definitely as a delicious meal!
Whoo is this thing tasty! It's so easy and simple, such a low-effort recipe but don't take that to mean for one minute that it isn't good because it is suuuper delicious!
It all starts with my One Hour Calzone Dough which you can find on my site, The Bake Dept. Literally is ready to go in an hour!
Too, you can use store bought dough but do try it with the homemade stuff, it's worth the extra small bit of effort.
Roll the dough out to the size of a silicone baking mat (seriously, like no thinking required here!) and brush the entirety of the dough with melted butter and seasonings.
Next up, layer on the pepperoni. I tend to use more than what's called for because we are big pepperoni lovers, but don't go too wild.
You could also layer on other toppings if you prefer.
Sprinkle on the shredded mozzarella and roll the whole thing up into a log.
Brush with an egg wash and pop it in the oven! Simple, right?!
Just don't over-cheese as I did here as you'll get uh, a bit of a cheese blow-out.
Brush the warm toasty top with the remaining butter and seasonings, sprinkle with grated Parmesan, slice and serve!
Serve with your favorite sauce (ours is on my website, Mike's Pizza Sauce)!
Good thing I've got some leftover, my stomach is Growling now!
For more details and information about this recipe, click the link below, just above the comment section!
- 1 recipe One Hour Calzone Dough (or 1 lb [454 g] store-bought pizza dough)
- 3 tablespoons (42 g) unsalted butter, melted
- 1/2 teaspoon (1 g) Italian seasoning
- 1/2 teaspoon (1 g) oregano
- 1 teaspoon (2.6 g) garlic powder
- 1/2 teaspoon (1 g) red pepper flakes (optional)
- 5 ounces (142 g) pepperoni slices
- 8 ounces (2 cups, 226 g) mozzarella cheese, shredded
- 1 large egg
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 g) grated Parmesan cheese
- Pizza sauce for serving
- Prepare the One Hour Calzone Dough recipe as outlined on The Bake Dept's website or set the store-bought dough out on the counter to come to room temperature.
- Begin preheating the oven to 375° F (190° C).
- Set a silicone baking mat or a piece of parchment paper on the counter, place the dough on the mat or paper, and roll the dough to the size of the baking mat or about 15x10, around 1/3" thickness. Flour lightly as needed if the dough is sticky. Easiest is having the long side parallel to you.
- Melt the butter and add all of the seasonings and spices, stirring to combine. Brush about 2/3 of the butter over the entirety of the rolled dough, edge to edge. Set the remaining butter aside.
- Spread the pepperoni evenly over the whole surface of the dough then sprinkle the cheese evenly over everything.
- Carefully lift the edge of the long side and begin to roll the dough into a log shape. Roll snugly; not too tightly but not loose.
- Roll the log so that the seam side is down, under the roll. Pinch the ends tightly and tuck under the roll. Move the log with the mat or paper under it onto a baking sheet and position either diagonally or straight, however it fits best.
- Whisk the egg with the water and brush over the whole bread dough roll.
- Set the baking sheet in the oven and bake for 25-35 minutes, until the level of golden brown and crispy exterior is reached.
- Remove the pan from the oven, brush with the remaining butter and sprinkle with the Parmesan cheese.
- Let cool for about 5-10 minutes. Slice and serve with sauce as desired.
- For more tips and details about this recipe, swing by The Bake Dept!