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!
I had never heard of pepperoni bread prior to this blog. I immediately went and bought all the ingredients and make a couple loaves late last night. I highly recommend this recipe. It’s easy, simple to make and addictive. One loaf is already gone.
This looks like fun spin off of pizza! I make some very similar to these except I cut the rolls to make them like pinwheels/cinnamon rolls. I might give your recipe a try though. On most Fridays we do family night with homemade pizza, but this could be a fun alternative! Thanks for sharing!
-Kloe ♥
Yum! Wish I had some of that for dinner.
Just wow, delicious and easy to make, these pepperoni rolls are on my weekend to do list. Your blog is amazing.
I’ve never heard of pepperoni bread before, but this sounds DELISH! I think I would love this and my boyfriend most definitely too. I’m adding this recipe to my “to-bake” list!
This looks amazing!! So good!
This is new to me…wish I had known of something like this when my kids were growing up. I am sure the grandboys will love them! And probably the husband, too. Thanks.
Never had these, but can see this as the perfect snack for when kids’ friends are over after school! Thanks!
These remind me of strombolis I used to buy at a local Italian deli. Rhodes frozen dough is terrific! I’ve never “killed” it like I do when I try to make bread from scratch. Jeff Mauro on FN made a similar recipe that his grandmother in Chicago made.
I first had Pepperoni bread some 30 years ago from a local Annapolis bakery. After they went out of business, I was sooo upset that I wouldn’t be able to buy this bread anymore! I stumbled across the Rhodes bread recipe and have been making it ever since; but I must say it’s only a substitute for what that bakery made. I believe the secret was in their dough. It was a little softer, thinner, and definitely sweeter than the Rhodes. I was never willing to experiment with doughs to find something comparable, so my kids have grown up on the Rhodes version. So far, no complaints. If anyone has any ideas or recipes on doughs that meet the description above, please share!
My track teammates and I never missed an after-meet pepperoni roll…NW PA high school (15+ years agp) Now I live in SW PA and make them regularly for my gang. Always leave a party with an empty tupperware if I make these. Thanks for the recipe!
this looks THE perfect cheesy, carby fix! yum!!
These look wonderful. If I were to freeze them, would I cook them first for the full amount of time, cook for a smaller time, or freeze raw and cook for a longer time when I pull them out? Thanks!
Hi Rachel, I bake them the whole way, then once they are cool, if you want to freeze any, do so then.
Your blog is AMAZING!!!!! I love your recipes, your pictures, and your stories!! I visit almost every day–you are bookmarked !!
Wow!
I had no idea these were considered a regional thing. My mom made this all the time and almost exactly like this. Frozen bread dough and everything. The only change was that under the pepperoni was a good dousing of garlic butter and on top of the cheese was plenty of oregano and crushed red pepper. DELICIOUS! I may have to make this bread this weekend!!
My mother-in-law does the oregano in hers; I like the idea of the crushed red pepper, I’m going to try that next time!
I’m from the Youngstown, OH area and am amazed that this is a “local” thing. I can’t imagine life without pepperoni rolls!! Or cookie tables at weddings for that matter, but that’s a whole other post…
How the rest of the world survives without cookie tables at weddings is beyond me! I was actually at a baby shower last Sunday, and they had a cookie table there :)
I feel a little cheated that my life has not yet involved pepperoni bread, because oh my lans, it looks so good. Will be changing that ASAP!
I have someone who would love pepperoni bread. When I make this I would like to use a from scratch bread dough. Can you suggest a good bread dough recipe to use as a substitute for the frozen bread dough? Have a wonderful day! :)
Hi Lenore, Here is a version I did from scratch: https://www.browneyedbaker.com/2009/11/09/soft-cheese-and-pepperoni-bread/. Enjoy!
Used to buy a version of these when in school in Lake City, Michigan. Used to be a line out the door at the bakery every day.The ones I bought also had a schmear of marinara sauce and no cheese in them. Thank you for the memories and the recipe.Pinning , printing and liking this one.
Love this! I grew up in WV and was SHOCKED upon learning my NC-bred husband had never heard of them! What the..? We never had cheese in them, and were typically made with the sticks of Pepperoni rather than slices, but any version is good for me now that they aren’t available at my beckon call anymore!
My co-worker makes these all the time! So fabulous and savory! I can make a meal out of the bread and a little marinara sauce for dipping :)
This recipe looks like an instant ‘keeper’ at our house. Can you clarify which direction you cut the dough in half? I am assuming you cut across the log, but then again….
Hi Robby, Yes, I just cut straight across, although it technically doesn’t matter much since you’re going to roll it out anyway.
oh my gawd, love this!!! Brilliant!
bread and pepperoni, what could be bad! lol
What about if you want to use dough from scratch? Just make your usual pizza dough recipe?
Hi Joe, I have a version from scratch here: https://www.browneyedbaker.com/2009/11/09/soft-cheese-and-pepperoni-bread/. I wouldn’t use pizza dough for these, they really are more of a soft white bread.
I use my mom’s pizza dough recipe, and it works great! I make a double batch, and then divide up into roll size balls to roll out flat then add the mozzarella and the pepperoni. Then roll up ( i fold the ends in as i go for less cheese leakage, lol Just made them last night! More work, but worth it to me! And For the record, i live in WV now, and have mastered the pepperoni roll!! 😁😁😁
Cheese, bread, pepperoni… what’s not to love?!
I haven’t come across these before but they look too delicious not to try! I like to make my bread dough from scratch but I do have a bread machine that takes out most of the hard work :-)
I lived in West Virginia for 9 months and learned to make these with the frozen bread dough. They are delicious and easy to make. I highly recommend this recipe. Thank you for sharing!
Looks so delicious ! Comfort food at its best!