A staple here in western Pennsylvania, pepperoni bread (or pepperoni rolls) use frozen bread dough, sliced pepperoni and shredded mozzarella.
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Servings 6 to 12 rolls
Calories 599 kcal
- 3 pound package Rhodes frozen bread dough
- 12 to 14 ounces sliced pepperoni
- 24 ounces shredded mozzarella
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.
Nutritional values are based on one roll
Amount Per Serving
Calories 599 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 11g 55%
Cholesterol 74mg 25%
Sodium 1388mg 58%
Potassium 122mg 3%
Total Carbohydrates 54g 18%
Dietary Fiber 2g 8%
Protein 25g 50%
Vitamin A 7.7%
Vitamin C 0.2%
* Percent Daily Values are based on a 2000 calorie diet.