Pepperoni Bread Recipe

Pizza dough: The base of our bread, providing a chewy and delicious foundation.

Pepperoni slices: Adds a spicy, savory flavor that pairs perfectly with the cheese.

Mozzarella cheese: Melts beautifully to create a gooey, cheesy filling.

Olive oil: Helps to crisp up the crust and adds a rich flavor.

Italian seasoning: A blend of herbs that enhances the overall taste.

Garlic powder: Adds a subtle garlic flavor without overpowering the other ingredients.

Egg: Brushed on top to give the bread a golden, shiny finish.

When rolling out the pizza dough, ensure it is evenly stretched to avoid any thin spots that might tear during baking. To achieve a uniform roll, start from the center and work your way outwards. When layering the pepperoni slices and mozzarella cheese, distribute them evenly to ensure every bite is flavorful. For a tighter roll, gently tuck the dough as you roll it into a log. Brushing the top with olive oil before adding the Italian seasoning and garlic powder helps the seasonings adhere better and enhances the crust's flavor. Finally, the beaten egg wash not only gives a beautiful golden finish but also adds a slight sheen, making the pepperoni bread visually appealing.

• pizza dough - Substitute with frozen bread dough: Frozen bread dough can be a convenient alternative and provides a similar texture and flavor.

• pepperoni slices - Substitute with salami slices: Salami offers a similar spicy and savory profile, making it a good replacement for pepperoni.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the other ingredients.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence provides a similar blend of herbs that can enhance the flavor of the bread.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.

• egg - Substitute with milk: Milk can be used to brush the dough for a golden finish, though it won't provide the same binding properties as an egg.

• Allow the pepperoni bread to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Wrap the pepperoni bread tightly in plastic wrap or aluminum foil. This helps to maintain its freshness and prevents it from drying out.
• Place the wrapped bread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
• Store the pepperoni bread at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.
• For longer storage, place the wrapped bread in the refrigerator. It will stay fresh for up to a week. Reheat slices in the oven or microwave before serving to restore its crispy texture.
• To freeze, wrap the pepperoni bread tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date to keep track of its freshness.
• Place the wrapped bread in a freezer-safe bag or container. This ensures it stays protected from other odors and flavors in the freezer.
• Freeze for up to 3 months. When ready to enjoy, thaw the bread in the refrigerator overnight.
• Reheat the thawed pepperoni bread in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. This will help to regain its original texture and flavor.
• For a quick snack, slice the frozen bread before freezing. This way, you can easily take out individual slices and reheat them in a toaster oven or microwave as needed.

• Preheat your oven to 350°F (175°C). Wrap the pepperoni bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place a damp paper towel over the pepperoni bread to keep it moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it's heating evenly.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pepperoni bread in the basket and heat for 5-7 minutes. This method will help maintain a crispy crust.

• To reheat on the stovetop, use a skillet over medium-low heat. Cover the skillet with a lid to trap the heat and moisture. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• For a toaster oven, preheat to 350°F (175°C). Place the pepperoni bread on a baking tray and heat for 10-12 minutes, or until the cheese is melted and the bread is warmed through.

• Oven: Preheat to 375°F (190°C) to bake the pepperoni bread until golden brown.

• Rolling pin: Roll out the pizza dough on a lightly floured surface to the desired thickness.

• Baking sheet: Place the rolled dough log seam-side down for baking.

• Pastry brush: Brush olive oil and beaten egg over the top of the dough for a golden finish.

• Knife: Slice the pepperoni bread after it has cooled slightly.

• Cutting board: Provide a stable surface for slicing the bread.

• Measuring spoons: Measure out the olive oil, Italian seasoning, and garlic powder accurately.

• Mixing bowl: Beat the egg before brushing it onto the dough.

Preheat the oven early: Start preheating your oven before you begin assembling the pepperoni bread to save time.

Use pre-shredded cheese: Opt for pre-shredded mozzarella cheese to cut down on prep time.

Ready-made dough: Purchase pizza dough from the store instead of making it from scratch.

Layer efficiently: Lay out all your pepperoni slices and cheese before you start assembling to streamline the process.

Quick cooling: Let the pepperoni bread cool on a wire rack to speed up the cooling process.