Easy Pepperoni Bread

This gooey, cheesy bread is laced with garlic butter, stuffed with pepperoni and cheese, and baked to chewy perfection. Perfect for game day, movie night, and all gatherings where you want something crowd-pleasingly delicious.

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Keyword easy bread recipe, pepperoni bread

Prep Time 15

Cook Time 20

Thawing Time 4

Total Time 4 35

Servings

Calories 249kcal

Author Robin Miller

Ingredients

1 loaf Rhodes Thaw Rise & Bake Frozen Bread Dough, or 12 Rhodes Thaw, Rise & Bake Frozen Dinner Rolls, thawed according to package directions (I thawed mine overnight in the refrigerator)
2 tablespoons butter melted
1/4 teaspoon garlic powder
2-3 ounces sliced pepperoni of choice
1 cup shredded mozzarella cheese whole milk or part-skim
1-2 tablespoons grated parmesan cheese preferably freshly grated
1/2 teaspoon Italian herb seasoning
Warm marinara sauce or pizza sauce for serving optional

Instructions

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
In a small bowl, combine the melted butter and garlic powder.
If using frozen bread dough, roll the thawed dough out into a 8x10-inch rectangle (measurements don't need to be exact). If using dinner rolls, arrange them snugly together and then roll into a 8x10-inch rectangle. Brush some of the garlic butter on the dough, to within 1/4-inch of the edges. Reserve the remaining garlic butter for the top of the bread.
Arrange the pepperoni slices, mozzarella, and parmesan cheese on the dough, to within 1/4-inch of the edges. Sprinkle the Italian seasoning over top.
Starting from the longer side, roll up tightly, like a jellyroll. Place the bread, seam-side-down in the prepared pan and tuck under the ends. Brush the top with the remaining garlic butter.
Bake for 20 to 30 minutes, until puffed up and golden brown.
Cool for 5 minutes before slicing and serving.

Nutrition