Best Pepperoni Bread Recipes

PEPPERONI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake in preheated oven for 40 minutes, or until golden.

PEPPERONI PIZZA MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 10-inch (25 cm) bundt pan with nonstick spray.
• Tear a biscuit in half and flatten to approximately 2 inches (5 cm) wide. Top with ½ teaspoon marinara sauce, 2 slices of pepperoni, and 1 teaspoon mozzarella. Pinch the dough together, sealing the fillings inside, and roll into a ball. Repeat until all of the dough is filled.
• Arrange a layer of pizza balls in the prepared bundt pan and top with ⅓ of the remaining mozzarella.
• In a small bowl, mix together the olive oil, oregano, and red pepper flakes.
• Drizzle some of the olive oil mixture over the pizza balls. Continue layering the remaining pizza balls, mozzarella, and more of the olive oil mixture, reserving about 2 tablespoons for brushing.
• Bake for 30-35 minutes, until the biscuit dough is golden brown and the cheese is bubbling between the pizza balls. Let cool for 2-3 minutes before inverting onto a serving platter.
• Brush the remaining olive oil mixture all over the monkey bread. Sprinkle the Parmesan cheese on top. Warm the remaining marinara sauce and serve alongside for dipping.
• Enjoy!

EASY PEPPERONI BREAD

Steps:

• Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
• Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
• Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

EASY CHEESY PEPPERONI BREAD

Steps:

• Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
• Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
• Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
• Punch the dough down and let rest for 10 minutes.
• Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
• Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
• Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!

HOMEMADE CHEESE AND PEPPERONI BREAD (BREAD MACHINE)

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer.
• Select basic bread setting.
• Choose medium crust color.
• Just before final kneading, (usually machine will beep at this time) add the pepperoni.
• Make a 1 1/2 lb loaf.
• Do not use delay timer feature for this recipe.

PEPPERONI CHEESE BREAD

Steps:

• In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.

PEPPERONI FOCACCIA BREAD

Steps:

• Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick)., Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.

PEPPERONI BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose medium crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the pepperoni.

PEPPERONI PIZZA BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

PEPPERONI PIZZA BREAD LOAF

Steps:

• In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the pepperoni, mushrooms and cheeses.

GARLIC HERB PEPPERONI BREAD (BREAD MACHINE)

Steps:

• Place the ingredients in the bread machine pan in the order listed or as recommended by your machine's manufacturer.
• You can adjust the garlic and onion to your preference.
• Don't let the salt touch the yeast.
• At this point you can either select White Bread and press Start to complete in the bread machine, or use the dough setting and finish in the oven.
• I prefer the oven method as it seems to result in a higher loaf with better texture.
• Directions for oven method: Select dough cycle and press start.
• When complete, turn the dough out onto a floured surface and punch down.
• Flatten out into a rectangle, patting to get out bubbles.
• Roll tightly into a log, turn seam side down, and tuck the ends under.
• Place into a loaf pan that has been lightly greased with olive oil, loosely cover with plastic wrap sprayed with nonstick spray, and let rise in a warm place for 45 minutes or until doubled.
• Bake in a preheated 350 degree oven for 30 minutes or until done (if the bottom of the loaf sounds hollow when tapped, it's done).
• Immediately remove from loaf pan and cool on a wire rack at least 10-15 minutes before slicing.

FRENCH BREAD PIZZAS WITH MOZZARELLA AND PEPPERONI

Steps:

• Position rack in top third of oven and preheat to 425°F. Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
• Spread tomato sauce on cut sides of bread. Top with mozzarella, pepperoni, and red-pepper flakes, if using.
• Bake until cheese is melted and golden brown, about 10 minutes. Top with basil.

FAVORITE PEPPERONI BREAD (MACHINE)

Steps:

• 1. Place first 7 ingredients in order of bread machine requirements. Choose medium crust color and loaf size.
• 2. Just before final kneading, add the pepperoni.
• 3. (Timer is not recommended in this recipe)
• 4. Yields 1 loaf

PEPPERONI PIZZA BREAD FOR THE BREAD MACHINE

Steps:

• Measure carefully.
• Place all ingredients except pepperoni into bread machine in order as directed by manufacturer.
• Add pepperoni (I think I will chop it up) 10 minutes before last kneading cycle ends (or at raisin/nut signal if your machine has it).
• Use basic white cycle and medium or light crust color.
• Do not use delay cycle.
• When baked remove from pan and cool on wire rack.

PEPPERONI PIZZA BREAD FOR BREAD MACHINE

Steps:

• 1. Measure carefully, placing all ingredients except pepperoni in bread machine. Add more water if needed. Add pepperoni as the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select basic/ white cycle. Use light or medium crust color. Do not use delay cycle.

PEPPERONI FRENCH BREAD PIZZA

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Place bread halves, cut side up, on a baking sheet. Pull out some of soft bread centers to make loaves slightly concave. Spread each half with 1/2 cup of pasta sauce. Arrange mushrooms over sauce; sprinkle with pepperoni. Top with mozzarella; sprinkle with oregano, salt and pepper. Spoon remaining pasta sauce over tops.
• Bake in preheated oven until lightly browned, about 15 minutes. Sprinkle with Parmesan cheese. Cut on angle into slices. Serve hot.

PULL APART PEPPERONI PIZZA BREAD (MONKEY PIZZA)

Steps:

• Preheat the oven to 350 degrees.
• Cut pizza dough or biscuits into quarters.
• Cut the pepperoni into smaller pieces.
• Mix all the ingredients (except pizza sauce) in a bowl and toss so that the oil is spread evenly on each piece of dough, place in greased Bundt Pan (if making half the recipe) or 13x9 inch greased pan if making whole recipe.
• Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it's done.
• Flip over on to a plate while it's still hot.
• Serve with pizza sauce.

PEPPERONI BREAD (USING REFRIGERATOR LOAF)

Steps:

• Preheat oven to 350 degrees.
• Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Remove unbaked bread from refrigerator tube; unroll.
• Place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. Roll up loaf and pinch to seal.
• Place on non-stick baking sheet. Using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling.
• MAKE-AHEAD HINT - you can make them to this point, then cover and refrigerate until ready to bake.
• Bake 350 degrees for 28-29 minutes until nicely browned.

PULL-APART BREAD WITH PEPPERONI AND MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut 5 deep vertical slices into the rolls, making sure to leave the roll connected.
• Fold pepperoni in half and stuff each pepperoni into the vertical slices. Slice each piece of mozzarella cheese in half, and stuff into the vertical slices. Drizzle rolls with olive oil and sprinkle with Italian herbs and garlic.
• Bake in the preheated oven until mozzarella has melted, about 12 minutes.

PEPPERONI-PROVOLONE BREAD

Steps:

• Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.
• Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.
• Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.
• Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.
• Let loaves rest, covered, for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.
• Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.