Pepperoni Bread Recipe
Make Pepperoni Bread Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finish & Optional
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine 3 cups of the flour and salt. Add the foamy yeast mixture and 1 tablespoon of the olive oil. Mix until a shaggy dough forms, adding remaining flour as needed to bring dough together.
- 3
Knead
Knead by hand on a lightly floured surface or with the mixer on medium for 6–8 minutes until the dough is smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 additional tablespoons (or up to 0.5 cup) of flour, a tablespoon at a time.
- 4
First rise
Lightly oil a clean bowl with the remaining 1 tablespoon olive oil, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 1 to 1¼ hours, or until doubled in size.
Filling
- 5
Prepare filling
While the dough is rising, mix the shredded mozzarella, grated parmesan, dried oregano, crushed red pepper flakes, and minced garlic in a bowl. Slice pepperoni if not pre-sliced and set aside. Warm the pizza sauce slightly so it's easy to spread (microwave 20–30 seconds or warm on stovetop).
- 6
Shape dough
After the dough has doubled, punch it down and transfer to a lightly floured surface. Roll or stretch the dough into a rectangle about 12 x 10 inches and roughly 1/4 inch thick. Keep edges as even as possible for sealing.
- 7
Assemble
Spread the warmed pizza sauce in a thin, even layer over the dough leaving a 1/2-inch border all around. Sprinkle the cheese mixture evenly over the sauce. Arrange pepperoni slices in a single layer on top of the cheese, leaving the 1/2-inch border free.
- 8
Roll and seal
Starting at the long edge, tightly roll the dough into a log, pinching the seam to seal. Tuck the ends under and press to close. If you prefer individual rolls, slice the log into 8–10 pieces and place cut-side up in a greased loaf pan or on a baking sheet.
Finish & Bake
- 9
Second rise
Place the log seam-side down on a parchment-lined baking sheet or into a lightly greased 9 x 5-inch loaf pan. Cover lightly with a towel and let rest 20–30 minutes until slightly puffy.
- 10
Egg wash
Preheat oven to 375°F (190°C). In a small bowl beat the egg with 1 tablespoon water to make an egg wash. Brush the top of the loaf lightly with the egg wash for color. Optionally brush the top with melted butter after baking for extra shine and flavor.
- 11
Bake
Bake in the preheated oven for 25–30 minutes (for a loaf) or 15–18 minutes (for individual rolls), until the crust is golden-brown and internal temperature reaches about 190°F (88°C). If the top browns too quickly, tent loosely with foil after 15 minutes.
- 12
Rest and garnish
Remove from oven; if using optional melted butter, brush it over the hot loaf. Let rest 8–10 minutes before slicing to keep filling from spilling. Garnish with fresh basil leaves if desired and serve with extra warmed pizza sauce for dipping.