Made using dry yeast, honey, flour, mozzarella, pepperoni, and other ingredients, pepperoni bread can be whipped up in a flash.
Fresh pizza dough is used to make this Easy Pepperoni Bread, which is then stuffed with pepperoni and mozzarella. It is then encased in a loaf shape and cooked till bubbling and golden brown. Marinara sauce should be served on the side for dunking.
This dish has been a staple in my family ever since I was a little girl. Pepperoni bread was always present whenever there was a party or a celebration. My husband and I now eat pepperoni bread several times a month. As a starter or side dish, it complements a salad or vegetables.
This pepperoni bread meal uses homemade pizza dough. In my home, I never use store-bought pizza dough. My ham-and-cheese pinwheels, cinnamon rolls, and home-cooked pizzas guarantee that everyone will find something to their liking. When the dough is ready, it gets rolled out and topped with pepperoni and mozzarella. It is then rolled into a log and roasted until it is golden brown.
Ingredients:
You’ll need 1 cup of water, heated to about 110 degrees Fahrenheit.
Two and a quarter teaspoons of dry yeast
1 tbsp honey
A little over one and a half tablespoons of olive oil
The equivalent of one teaspoon of salt
In the range of 212-3 cups of all-purpose flour
3-inches of mozzarella, shredded
Sliced pepperoni, 6 oz.
A side of marinara sauce, if you please.
Instructions:
Step 1:
To the bowl of a stand mixer fitted with a dough hook, add warm water. Then, whisk in the honey and yeast. Put it aside for 5 minutes to rest.
Step 2:
Stir in 2 cups of flour, the salt, and the oil. Then, for a full blending, mix on low for three to four minutes. Add the remaining half to one cup of flour very gradually and continue to work the dough until it forms a smooth ball and cleanly separates from the bowl’s sides.
Step 3:
The dough needs to rest for an hour, so cover the bowl with plastic wrap and put it in the fridge. The oven needs to be heated to a temperature of 400 degrees F. Spread the shredded mozzarella on the dough and then layer on the pepperoni. The dough should be around 14 inches by 22 inches.
Step 4:
Create a log by rolling from the longer end and placing on a baking sheet coated with cooking spray. To prevent the bread from becoming too dense, cut slits in the top with a very sharp knife. Leave in the oven for another 5 minutes if the edges aren’t browned.
Step 5:
Wait 10 minutes before cutting into servings. Have fun dipping them in marinara sauce and eating them.
Tips and variations
You can swap out the pepperoni with salami or any other type of Italian meat you choose. Spicy sausage or grilled chicken would go wonderfully with this.
Keep the pepperoni pizza bread in an airtight jar in the fridge for up to three days.
Perfect for the freezer, this bread is a great all-arounder. Put in an airtight container and freeze for up to four months.