Pepperoni Bread Pizza with mozzarella, pepperoni, bread dough, and butter—easy, cheesy, and baked golden brown in 35 minutes flat.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So, here’s how this recipe sort of “accidentally” became a family favorite. It was a Friday night—the kind where everyone’s already cranky because dinner’s late, I didn’t want to spend an hour making a full pizza, and honestly, I was this close to suggesting cereal as a meal. Then I saw a lonely loaf of frozen bread dough thawing on the counter. I had pepperoni in the fridge (leftover from when I swore I was going to make homemade calzones that never happened) and, of course, mozzarella—because what kitchen survives without a backup bag of cheese?
I thought, what if I just rolled it all up into one big cheesy log and baked it? Worst case, we’d have an ugly bread experiment. But no joke—my kids acted like I had invented pizza. My husband declared it was “better than delivery” (which I’m still not sure was a compliment or just him buttering me up so I’d share more). And me? I was mostly proud that I pulled off a whole “Pepperoni Bread Pizza night” without having to wipe flour off the cabinets.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pepperoni Bread Pizza Recipe?
Let me tell you straight—it’s the kind of recipe that makes you look like you’ve put in way more effort than you actually have. You take bread dough, throw on cheese, pile up pepperoni, roll it like you’re making a giant cinnamon roll, and boom—you’ve got this golden loaf that slices up into cheesy rounds everyone devours.
And here’s what I love: it’s not fussy. It works for game nights, movie marathons, or even as a dinner when you just can’t deal with making “real dinner.” And you can dress it up or down depending on what you’ve got. Double the cheese, brush the top with garlic butter, or serve it with three different dips if you’re feeling fancy. Or don’t. Nobody’s judging.
Ingredient Notes:
Let’s break down the star players here:
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Bread Dough: I usually grab frozen dough because it’s easy. If you’re ambitious, homemade works too, but no shame in the shortcut.
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Pepperoni: Use a lot. More than you think you need. Trust me.
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Mozzarella: Shredded fresh is best because it melts smoother, but bagged cheese works if that’s what’s in the fridge.
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Butter: Brushed over the top before baking, it makes everything golden and just a little indulgent. Garlic butter? Don’t think—just do it.
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Flour: You’ll need a bit when rolling so the dough doesn’t stick to your counter (or your rolling pin, or your elbows).
How To Make Pepperoni Bread Pizza?
Step 1 – Preheat the oven
Once your bread dough is thawed, set the oven to 375°F. Line a baking tray with parchment because scrubbing baked cheese off a pan is a nightmare.
Step 2 – Roll it out
On a floured surface, roll the dough to about ¼ inch thick. Rectangle, oval, weird amoeba shape—it doesn’t matter. Sprinkle a nice even layer of mozzarella over the dough.
Step 3 – Add the pepperoni
Cover the cheese with pepperoni slices, edge to edge. Seriously, don’t be stingy here—it’s Pepperoni Bread Pizza, not “bread with occasional pepperoni.”
Step 4 – Roll it up
Like you’re rolling a jelly roll, start at the long edge closest to you and roll it tightly into a log. Transfer it carefully onto your prepared tray. (It’ll look like a pizza burrito—this is good.)
Step 5 – Butter bath
Brush the top with melted butter. If you’ve got garlic powder or Italian herbs, toss them in the butter first. It makes it smell like a pizzeria in your kitchen.
Step 6 – Bake
Pop it in the oven for 22–25 minutes. Keep an eye on it—golden on the outside is perfect, but you also want it fully cooked in the middle. No one likes doughy bread.
Step 7 – Slice and serve
Let it cool just enough so it doesn’t burn your fingertips, then slice into rounds. Serve with marinara, ranch, or even melted cheese for dipping. And then watch it disappear.
Want To Save This Recipe?
Storage Options:
Leftovers? Honestly, doubtful. But if by some miracle you manage not to eat the entire loaf, keep slices in an airtight container in the fridge for 2–3 days. Reheat in the oven or air fryer to get that crispy edge back. The microwave works in a pinch, but it softens the bread. You can also freeze slices for up to 2 months. Just wrap them well and reheat straight from frozen.
Variations and Substitutions:
This is where you can play around and make it your own:
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Swap pepperoni for ham, salami, or cooked sausage.
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Add veggies like bell peppers, mushrooms, or spinach before rolling.
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Mix up the cheese—mozzarella plus provolone or parmesan is heavenly.
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Brush the top with garlic butter or Italian seasoning for an extra punch.
What to Serve with Pepperoni Bread Pizza?
It can totally stand on its own, but it’s even better with:
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Marinara sauce – classic, always right.
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Ranch dressing – because you know someone’s going to ask.
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Salad – a Caesar or simple garden salad balances out the carbs and cheese.
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Tomato soup – bread, cheese, and tomato are like a forever trio.
Frequently Asked Questions:
Can I use homemade dough?
Yep! If you’ve got the time, it makes it even better.
Can I prep it ahead of time?
For sure. Assemble earlier, cover it, and refrigerate until baking. Just tack on a few extra minutes in the oven.
Can I freeze it?
Absolutely. You can freeze it baked or unbaked. If freezing unbaked, roll it up, wrap tight, and bake from frozen (just add 10–15 minutes).
And there it is—Pepperoni Bread Pizza that’s quick, cheesy, and guaranteed to disappear faster than you think. It’s one of those recipes where people think you put in way more effort than you actually did. So now I’ve got to ask—are you team marinara dipper, or are you all about ranch?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pepperoni Bread Pizza
Ingredients
- 1 loaf frozen bread dough thawed (white or wheat)
- 8 ounces pepperoni sliced
- 2 cups fresh mozzarella cheese shredded
- 2 tablespoons unsalted butter melted
- ⅓ to ½ cup all-purpose flour for rolling the dough
Instructions
Prepare the Oven and Baking Sheet
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll Out the Dough
- On a lightly floured surface, roll the thawed bread dough to approximately ¼ inch thickness. Form into a rectangle or oval, depending on preference. Sprinkle evenly with shredded mozzarella cheese.
Add the Pepperoni
- Arrange a layer of pepperoni slices over the cheese, ensuring the surface of the dough is fully covered.
Shape the Bread
- Beginning with the long edge nearest to you, roll the dough tightly into a log. Carefully transfer the rolled log to the prepared baking sheet.
Brush with Butter
- Coat the surface of the dough evenly with melted butter for a golden finish.
Bake
- Place on the center rack of the preheated oven and bake for 22 to 25 minutes, or until the dough is fully cooked and golden brown. Ensure the center is thoroughly baked.
Serve
- Allow to cool slightly before slicing. Serve arranged on a platter with dipping sauces such as marinara, Italian dressing, sour cream, or melted cheese.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
