Prep time: 20 mins | Cook time: 25 mins | Rising time: 1 hr | Total time: 1 hr 45 mins | Serving: 8
This pepperoni bread is a great dinner option. Made with just basic ingredients and super easy to throw together. Serve this with a marinara sauce for dipping for a simple, easy weeknight dinner with a salad on the side. This is also amazing to serve as an appetizer for game day.
Ingredients
1½ tablespoons olive oil
1 c. water (heated to 110 degrees F)
2 teaspoons honey
2½-3 c. all-purpose flour
1 teaspoon salt
3 c. shredded mozzarella
2 ¼ teaspoons instant dry yeast
Marinara sauce for dipping, if desired
6 oz. package of pepperoni
How to make Pepperoni Bread
Step 1: To the bowl of the stand mixer with a dough hook attachment, add the warm water. Add the yeast along with the honey. Beat and let the mixture rest for about 5 minutes.
Step 2: To the mixer, add 2 c flour, salt, and oil. Beat on low speed for about 3 to 4 minutes. Then, gradually add in the rest of the 1/2-1 c flour, beating until you have a smooth ball that cleanly pulls away from the sides of the bowl.
Step 3: Using plastic wrap, cover the bowl and let the dough rest for an hour.
Step 4: Prepare the oven. Preheat it to 400 degrees F.
Step 5: Into roughly 14 x 22-inch rectangle, roughly roll the dough and sprinkle with shredded mozzarella. On top, arrange the pepperoni.
Step 6: Into a log, roll the dough, beginning from the longer side. Then, place the rolled dough on a greased baking sheet. Score the top of the bread using a very sharp knife. Place in the preheated oven and bake for about 25 minutes or until the outside of the bread is golden brown.
Step 7: Remove from the oven when done and let the Pepperoni Bread cool for about 10 minutes. Slice and serve the Pepperoni bread with a marinara sauce for dipping. Enjoy!
Tips:
For this recipe, you can use salami or any other Italian meats in place of pepperoni. I love to use spicy sausage or Barbeque chicken.
Place the pepperoni pizza in an airtight container and keep it in the fridge for up to 3 days.
You can also freeze this bread for up to 4 months. Simply place it in an airtight container.
Nutrition Facts:
Calories: 413 Kcl, Fat: 22g34%, Saturated Fat: 9g56%, Cholesterol: 56mg19%, Sodium: 933mg41%, Potassium: 165mg5%, Carbohydrates: 34g11%, Fiber: 2g8%, Sugar: 2g2%, Protein: 20g40%
Ingredients
- 1½ tablespoons olive oil
- 1 c. water (heated to 110 degrees F)
- 2 teaspoons honey
- 2½-3 c. all-purpose flour
- 1 teaspoon salt
- 3 c. shredded mozzarella
- 2 ¼ teaspoons instant dry yeast
- Marinara sauce for dipping, if desired
- 6 oz. package of pepperoni
Instructions
Step 1: To the bowl of the stand mixer with a dough hook attachment, add the warm water. Add the yeast along with the honey. Beat and let the mixture rest for about 5 minutes.
Step 2: To the mixer, add 2 c flour, salt, and oil. Beat on low speed for about 3 to 4 minutes. Then, gradually add in the rest of the 1/2-1 c flour, beating until you have a smooth ball that cleanly pulls away from the sides of the bowl.
Step 3: Using plastic wrap, cover the bowl and let the dough rest for an hour.
Step 4: Prepare the oven. Preheat it to 400 degrees F.
Step 5: Into roughly 14 x 22-inch rectangle, roughly roll the dough and sprinkle with shredded mozzarella. On top, arrange the pepperoni.
Step 6: Into a log, roll the dough, beginning from the longer side. Then, place the rolled dough on a greased baking sheet. Score the top of the bread using a very sharp knife. Place in the preheated oven and bake for about 25 minutes or until the outside of the bread is golden brown.
Step 7: Remove from the oven when done and let the Pepperoni Bread cool for about 10 minutes. Slice and serve the Pepperoni bread with a marinara sauce for dipping. Enjoy!
Notes
For this recipe, you can use salami or any other Italian meats in place of pepperoni. I love to use spicy sausage or Barbeque chicken. Place the pepperoni pizza in an airtight container and keep it in the fridge for up to 3 days. You can also freeze this bread for up to 4 months. Simply place it in an airtight container.
