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Made with frozen bread dough, this Pepperoni Bread is an easy and fun recipe to make. Serve it as an appetizer or as an entree alongside a big salad for a fun take on pizza night.

Slices cut from a loaf of pepperoni bread, set next to a bowl of pizza sauce

You know I love breads like classic parker house rolls, but I especially can’t resist stuffed breads like cheesy ranch pull-apart bread

That’s why this pepperoni bread is a new favorite here. My mom used to make a version of this bread years ago, so I thought I’d try to recreate it after finding a couple of loaves of frozen bread dough in the depths of my freezer that I had on hand for these pecan sticky buns.

This pepperoni bread is perfect for an appetizer, snack, or even as a twist on pizza night!

Plus, this pizza bread is extra easy thanks to frozen bread dough. There’s no need to worry about mixing and rising pizza dough.

Ingredients for pepperoni bread arranged on a white countertop


First, gather your ingredients. 

  • 1 pound frozen bread dough, thawed, such as Rhodes
  • Salted butter, melted
  • Pizza seasoning
  • Garlic powder
  • Pepperoni slices
  • Shredded mozzarella
  • Grated parmesan
Rolling pin rolling out bread dough into a rectangle

Because we are using a premade frozen bread dough, it needs to be thawed ahead of time. 

Depending on the brand, the instructions for thawing will vary. Be sure to plan accordingly!

Pizza seasoning is a mix of basil, oregano, fennel, garlic flakes, onion flakes, and other ingredients. You can buy it premade, make your own, or simply swap in Italian seasoning.

Rolled bread dough topped with slices of pepperoni

Once your bread is thawed, preheat the oven to 375°F and line a rimmed baking sheet with parchment paper. You can also use a reusable silicone liner.

Sprinkle flour on a clean work surface and roll out the thawed dough. We’re aiming for a 12-by-10-inch rectangle.

Because the dough is thawed instead of fresh, you’ll need to roll the dough using a rolling pin, as well as stretch it a bit using your hands. If the dough is resisting too much, let it rest a bit before rolling and stretching again.

Loaf of pepperoni bread being rolled on a marble slab

Whisk together the melted butter, pizza seasoning, and garlic powder. 

Using a pastry brush, spread half of the butter mixture over the dough. If you don’t have a pastry brush, spread as best you can using a spoon or offset spatula.

Arrange the pepperoni evenly onto the dough, overlapping slices if needed. Scatter on the mozzarella.

Now it’s time to roll. Just like making cinnamon rolls, start with the long edge of the dough.

Loaf of pepperoni bread on a parchment-lined baking sheet, ready to be baked

Roll dough tightly to the other edge and tuck the ends of the bread under. Carefully transfer the bread to the prepared baking sheet.

Use a small sharp knife to cut 3 vents into the top of the bread. Space them evenly if you can; this will help the inside cook as well as release steam.

Overhead view of a sliced loaf of pepperoni bread next to a bowl of tomato sauce

Brush the remaining butter mixture onto the pepperoni bread, then sprinkle on the parmesan cheese.

Bake until golden brown, about 20-25 minutes.

Make sure to let it cool for about 10 minutes before slicing. Then, slice and serve with marinara sauce, pizza sauce, or ranch dressing.

Piece of pepperoni bread being dipped into a bowl of tomato sauce


Want to change up the flavor of this pizza bread? No problem! Pepperoni bread is super easy to customize.

This recipe works best with larger pepperoni slices, but you can use your favorite size or even change the meat. Turkey pepperoni is a good option.

Sliced loaf of pepperoni bread on a marble board

Try it with different varieties of salami, chopped ham, or cooked crumbled sausage. 

Swap the mozzarella for other melty varieties like pepper jack cheese, provolone cheese, or gouda.

Add your favorite veggies like sliced olives, chopped bell peppers, onions, or sliced mushrooms. 

Be careful to not add too much though, as overstuffed pepperoni bread can get soggy and not bake all the way through.

Slice of pepperoni bread dipped in pizza sauce, set on a marble and wood board


Have leftovers of this pepperoni roll? Store bread wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days.

To reheat, individual slices can be warmed in the microwave, or use the oven for best results.

Place on a nonstick baking sheet and warm in a 350°F oven for 5-10 minutes.
Serve up pepperoni bread with all of your game day favorites like buffalo chicken dip, spinach artichoke dip, and loaded baked potato dip. The crowd will go wild!

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Pepperoni Bread

By: Jamie Lothridge
4.50 from 22 ratings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 1 loaf, about 4 servings
Made with frozen bread dough, this Pepperoni Bread is an easy and fun recipe to make. Serve it as an appetizer or as an entree alongside a big salad for a fun take on pizza night.


  • 1 1- pound loaf frozen bread dough thawed according to package directions (I used and like Rhodes brand)
  • 3 ½ tablespoons salted butter melted
  • 1 ½ teaspoons pizza seasoning
  • ¼ teaspoon garlic powder
  • 4 ounces sliced pepperoni
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons grated parmesan cheese


  • Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
  • Lightly flour your work surface and roll and stretch the thawed dough into a rectangle that is about 12 x 10 inches. This doesn’t have to be perfect, so don’t stress about the exact dimensions; as long as it’s close, you’re good to go.
  • Combine melted butter with the pizza seasoning and garlic powder and mix until combined. 
  • Use a pastry brush to brush the rolled dough with half of the melted butter mixture. Evenly cover the surface of the dough with pepperoni and then sprinkle on the mozzarella cheese.
  • Beginning with a long side, roll up dough jelly-roll style. Pinch the ends and place the loaf seam-side down onto the prepared baking sheet. Use a sharp knife to cut 3 small vents in the top of the loaf.
  • Brush with remaining butter mixture and sprinkle with parmesan cheese. 
  • Bake in preheated oven for 20-25 minutes or until golden brown. 
  • Allow to cool for about 10 minutes before slicing with a serrated knife. Serve with pizza sauce or marinara sauce. 



Serving: 1/4 loaf, Calories: 314kcal, Carbohydrates: 3g, Protein: 12g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 829mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Christine says:

    5 stars
    This bread was delicious, and my family loved it! I will make it again for the Super Bowl.

    1. Jamie says:

      I love hearing that, Christine! Thanks so much for stopping by and sharing your feedback. Happy baking!

  2. Paul says:

    I didn’t slice vents in the top of the bread and everything was collapsed to the bottom of the loaf. Was that because the steam accumulated in the loaf?

    1. Jamie says:

      Hi Paul – That is quite likely the case. I hope it still tasted ok for you! Happy baking –

  3. Wanda Marianski says:

    For the pepperoni bread, can I use frozen pizza dough, or does it have to be bread?

    1. Jamie says:

      Hi Wanda – I have not tried this with frozen pizza dough, but I think it should work pretty well! You may need to adjust the baking time, but I’m not 100% sure. If you try it, let me know how it turns out! Happy baking –