Pepperoni Bread
If you are from anywhere near West Virginia or western Pennsylvania, chances are good that you’ve heard of (or eaten!) pepperoni bread (sometimes also called pepperoni rolls). It was pretty much a staple at my grandma’s house when I was a kid. Walking into her kitchen and seeing mounds of pepperoni bread stacked all over her counter was like Christmas morning. Needless to say, they didn’t last long at all at her house. What we didn’t devour while we were there was divvied up between my family and our cousins to eat at home.
Words truly do not do justice to how absolutely, positively in love my family was with my grandma’s pepperoni bread.
I also cannot tell you how utterly elated I was when I found out early on in our courtship that my husband’s mom also made pepperoni bread. I’ve only made it a handful of times myself, so I’m always ecstatic when I find out that his mom is making a batch.
Pepperoni bread was one of the earliest recipes ever posted here on Brown Eyed Baker, but it was terribly vague and in desperate need of a makeover. Any excuse to make pepperoni bread!
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Now, a few notes about the recipe:
- My grandma (and my mother-in-law) used Rhodes frozen bread dough. I highly recommend it. You could also make your own dough using my white bread recipe.
- When my grandma first told me how she made hers, she said she would get two rolls out of one loaf of bread dough. However, mine seemed to come out quite bigger than I remember hers. It doesn’t really matter, but if you’d prefer smaller rolls, you could certainly divide the dough into three or even four pieces.
- Feel free to adjust the amounts of pepperoni and cheese, and use more or less of either based on your personal preferences. You could also add/substitute other meats like salami or different cheeses (although in our family it’s straight pepperoni and mozzarella; I do make one roll with the addition of green olives for my husband because he loves them).
- You will almost certainly find that some pepperoni and/or cheese spilled out of the side of some of your loaves. Embrace it. As kids, we used to fight over who would get the roll with all of the cheese stuck to the outside. I have yet to meet pepperoni bread without at least a little “seepage”.
- My family always kept these (and ate them) at room temperature, but my husband’s family refrigerates them and reheats them. You could do either.
- If you have a pizza stone, you could bake the pepperoni bread on there, as they would get a crispier bottom, which I love (my grandma always made hers on VERY seasoned baking sheets).
If you like pepperoni pizza, these will be right up your alley. It’s basically pizza without the sauce!
I love the memory of seeing pepperoni bread in my grandma’s kitchen; I need to make them appear in mine more often!
One year ago: Crab Rangoon
Two years ago: No-Bake Banana Split Dessert
Three years ago: Broccoli Salad
Pepperoni Bread
Ingredients
- 3 pound (1.36 kg) package Rhodes frozen bread dough
- 12 to 14 ounces (340.2 g) sliced pepperoni
- 24 ounces (680.39 g) shredded mozzarella
Instructions
- Follow package instructions for thawing/rising frozen bread dough.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat; set aside.
- Cut each loaf of dough in half and work with one piece at a time, keeping the remaining pieces covered under plastic wrap that has been coated with non-stick cooking spray. Roll the dough into a thin rectangle about 7 inches by 12 inches. Cover the surface with sliced pepperoni, then sprinkle shredded mozzarella over top. Starting with a long side, roll the dough up tightly and pinch the seams and ends to seal. Place on the prepared baking sheet and repeat with remaining pieces of dough.
- Bake until golden brown, 35 to 45 minutes. Remove from the oven and allow to cool a bit before serving. The pepperoni rolls can be served warm or at room temperature. Store leftover pepperoni rolls in resealable plastic bags at room temperature or in the refrigerator for up to 5 days. The rolls can also be frozen, wrapped in plastic wrap and aluminum foil, for up to 1 month.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hi! I’m from Pittsburgh and my mom made these my whole life and I now do.. exactly your recipe:) soooo good! I have a quick question? The last 2 times I made them they ended up very dry😐🤷🏼♀️ could you possibly tell me if you think it’s related to the bread or I just over baked?
Forgive me if this was asked already, but I baked and then froze half my pepperoni rolls – any thoughts on best way to reheat? Should we thaw first or bake from frozen? Thanks!
I’ve been making these family-favorite pepperoni rolls for 30+years, as you describe, with a few exceptions: I use a whole loaf per roll, I allow the rolls to rise for 30 minutes after filling & rolling (makes all the difference – puffy & soft), and I bake them two-to-a-sheet at 350°F for only 25 minutes! They are beautifully browned & baked through in that amount of time. Sometimes I brush them with an egg wash before baking (sometimes sprinkling oregano or Good Seasons Italian dressing mix over the egg wash), and sometimes I lightly flour them (my Chief Culinary Consultant’s favorite). Great recipe, no matter how you make them!
These are delicious!!!! Thank You for sharing the recipe!!! I will be making these regularly!
This recipe is perfect! The only thing I did different was to add a little bit of shredded asiago cheese. It takes it to another flavor level!@
I can’t find Rhodes pizza dough (live in the south). What else can I use in its place. ( not interested in making dough)
My boys like salami so we make ours with pepperoni salami and mozzarell cheese. Has a lot more flavor. We use one whole loaf of Rhodes and they are big and delicious!
I made this on my own, then looked up recipe, lol. I put cheese first then pepperoni, rolled. I brushed with egg wash, then sprinkled with cheddar cheese. Top browned great, but bottom was light brown. An idea you can perfect!!
Michelle, I have been making your pepperoni rolls since shortly after we moved back to Pittsburgh. I work in a nursing home and with Covid we are working under trying circumstances. When I told my coworkers that I would bring lasagna rolls for Christmas Eve they requested pepperoni rolls also. Done! Just wanted you to know you made some over worked essential workers happy! Merry Christmas!
Oh Connie, thank YOU and all of your coworkers for all you have been doing! Merry Christmas to you!