This Pepperoni Cheese Bread is a magical combination of soft bread twisted around savory pepperoni and gooey melted cheese. It delivers the best parts of a pepperoni pizza in a warm, homemade loaf that disappears fast. Perfect for game day, family lunch, or a special treat, this crowd-pleaser is surprisingly simple to make.
Nothing beats a great Pepperoni Cheese Bread. Whether you're a fan of Savory Snacks or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Pepperoni Cheese Bread
- Versatile anytime snack: Serve warm as an appetizer, pack for a picnic, or enjoy for breakfast.
- Perfect texture: Soft, chewy bread with a gooey, cheesy, spicy pepperoni center.
- Fancy yet simple: Impressive braided loaf is straightforward and forgiving for beginners.
- Crowd-pleasing flavor: Beloved pizza-like combo is a hit with both kids and adults.
Ingredients & Tools
- 500 g bread flour
- 7 g instant yeast
- 10 g granulated sugar
- 10 g fine sea salt
- 350 ml warm water
- 2 tbsp olive oil
- 225 g low-moisture mozzarella cheese, cubed
- 170 g sliced pepperoni
- 50 g grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 large egg, for egg wash
Tools: Stand mixer with a dough hook (optional but helpful), large mixing bowl, baking sheet, parchment paper, sharp knife or bench scraper, pastry brush
Notes: Using low-moisture mozzarella prevents sogginess, and instant yeast keeps rising time manageable.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 16 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 2 hours 55 minutes (includes rising)
Before You Start: Tips & Ingredient Notes
- Is your yeast alive and well? If you’re ever unsure about your yeast, you can proof it. Stir it into the warm water with the sugar and let it sit for 5-10 minutes. If it gets foamy, you’re good to go!
- Why low-moisture mozzarella? Fresh mozzarella has a higher water content, which can steam inside the bread and make the dough gummy. The low-moisture kind gives you that perfect, stretchy melt without the sogginess.
- Don’t skip the egg wash. It might seem like a small step, but brushing the loaf with a beaten egg before baking is the secret to that beautiful, deep golden-brown, glossy crust that makes this bread look so professional.
- Warm water is key, but not hot. The water should be warm to the touch, around 43-46°C. Water that’s too hot can kill the yeast, while cold water will drastically slow down the rising process.
How to Make Pepperoni Cheese Bread
Step 1: Make the dough. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, sugar, and salt. Give it a quick whisk to combine. With the mixer on low speed, slowly pour in the warm water and olive oil. Let the mixer knead the dough for about 8-10 minutes, until it’s smooth, elastic, and pulls away from the sides of the bowl. If you’re kneading by hand, turn the shaggy dough out onto a floured surface and knead for a good 10-12 minutes until you achieve the same smooth, springy texture.
Step 2: First rise. Shape the dough into a smooth ball. Lightly oil the same mixing bowl (no need to wash it yet!), place the dough ball back in, and turn it over to coat it lightly in oil. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size. You’ll know it’s ready when you gently poke it and the indentation remains.
Step 3: Prepare the filling and shape the loaf. While the dough rises, combine the cubed mozzarella, most of the pepperoni (reserving a few slices for the top), grated Parmesan, garlic powder, and oregano in a medium bowl. Once the dough has risen, punch it down gently to release the air. On a lightly floured surface, roll the dough out into a large rectangle, roughly 35×25 cm. Evenly scatter the filling mixture over the entire surface, leaving a 2 cm border around the edges.
Step 4: Roll and cut. Starting from one of the longer sides, tightly roll the dough up into a log, like a jelly roll. Pinch the seam to seal it. Carefully transfer the log, seam-side down, to a parchment-lined baking sheet. Using a sharp knife or kitchen scissors, cut the log down the center lengthwise, leaving about 5 cm connected at the top. You’ll now have two long strands of filled dough, connected at one end.
Step 5: Braid the loaf. Gently twist the two strands around each other, keeping the cut sides with the filling facing upwards as much as possible. It might feel a little messy, and that’s totally okay—some cheese and pepperoni will peek out, and that’s a good thing! Once braided, pinch the ends together to seal. Tuck the reserved pepperoni slices into the crevices of the braid for a nice visual touch.
Step 6: Second rise and preheat. Loosely cover the braided loaf with the damp towel again and let it rise for another 30-45 minutes. It won’t double this time, but it should look nicely puffed. Towards the end of this rise, preheat your oven to 190°C.
Step 7: Bake to golden perfection. Just before baking, beat the egg with a tablespoon of water and gently brush it all over the surface of the loaf. This will give it that gorgeous color and shine. Bake for 25-30 minutes, or until the bread is a deep golden brown and the cheese inside is bubbly. If you have an instant-read thermometer, the internal temperature should read about 88-90°C. Let it cool on the baking sheet for at least 20 minutes before slicing—this is crucial for the cheese to set slightly so it doesn’t all ooze out!
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly in foil or plastic, and store for up to 3 days.
- Freezer: Wrap cooled bread in two layers of plastic wrap and foil; freeze for up to 2 months.
- Reviving: Reheat in oven or air fryer at 175°C until warm and crispy; avoid the microwave.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the bread beautifully, balancing out the meal.
- A bowl of warm marinara or pizza sauce for dipping — It’s a classic pairing that leans into the pizza-like flavors and adds a tangy, herby element.
- Roasted tomato and basil soup — This turns the bread into the ultimate comfort meal, perfect for dunking and savoring on a cozy evening.
Drinks
- A chilled, crisp lager or pilsner — The beer’s carbonation and slight bitterness are fantastic at cleansing the palate between bites of the savory, cheesy bread.
- A glass of Sangiovese or Chianti — These medium-bodied Italian red wines have enough acidity to stand up to the tomato dipping sauce and complement the pepperoni’s spice.
- Sparkling water with lemon — A non-alcoholic option that provides a refreshing, bubbly contrast that really highlights the bread’s herby and garlicky notes.
Something Sweet
- Affogato (vanilla ice cream with a shot of hot espresso) — The contrast of hot and cold, bitter and sweet, is an incredible way to finish a meal that started with such savory flavors.
- Lemon sorbet — It’s light, palate-cleansing, and its bright, citrusy zing is the perfect follow-up to something as rich and indulgent as this bread.
- Dark chocolate almond biscotti — You can even dip these crunchy cookies into a final cup of coffee for a not-too-sweet ending that feels just right.
Top Mistakes to Avoid
- Mistake: Using hot water to activate the yeast. If the water is too hot, it will kill the yeast and your dough won’t rise at all. Warm to the touch is the goal.
- Mistake: Adding too much flour while kneading. The dough should be slightly tacky but not stickily wet. Adding excessive flour while kneading will make your bread dense and tough.
- Mistake: Skipping the cooling time before slicing. I know it’s tempting, but if you cut into it straight from the oven, all the melted cheese will just run out. Letting it rest allows the structure to set.
- Mistake: Rolling the dough too thin. If the dough layer is too thin, it can tear easily when you roll and braid it, causing the filling to leak out during baking.
Expert Tips
- Tip: Grate your own mozzarella from a block. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting as smoothly. A block of low-moisture mozzarella that you cube or grate yourself will give you that iconic, stretchy cheese pull.
- Tip: Get creative with the filling. This recipe is a fantastic base. Try adding some chopped jalapeños for heat, some sautéed onions and bell peppers, or even swapping half the mozzarella for provolone for a more complex cheese flavor.
- Tip: Use a serrated knife and a sawing motion to slice. Once cooled, a serrated knife will cleanly cut through the crust and soft interior without squishing the beautiful braided layers.
- Tip: Reheat leftovers in the air fryer or oven. To bring back that crispy exterior and gooey interior, avoid the microwave. A few minutes in a hot oven or air fryer will make it taste freshly baked again.
FAQs
Can I make this dough ahead of time?
Absolutely, you can! After the first rise, punch the dough down, place it in an oiled bowl, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit on the counter for about 30 minutes to take the chill off, then proceed with rolling, filling, and the second rise. The cold ferment can actually develop even more flavor in the dough.
My bread is browning too quickly. What should I do?
Ovens can vary, so if you notice the top getting dark brown before the bake time is up, simply tent the loaf loosely with a piece of aluminum foil. This will shield it from direct heat and allow the inside to continue cooking without the exterior burning. Just keep an eye on it!
Can I freeze the baked Pepperoni Cheese Bread?
You sure can. Let the baked bread cool completely, then wrap it tightly in two layers of plastic wrap and a layer of foil. It will freeze well for up to 2 months. To serve, thaw it in the refrigerator overnight and then reheat it in a 175°C oven until warm throughout, which usually takes 15-20 minutes.
What can I use instead of pepperoni?
If you’re not a fan of pepperoni, you have plenty of options. Sliced salami, cooked and crumbled Italian sausage, or even diced ham would all be delicious. For a vegetarian version, try using sliced marinated artichoke hearts and some sun-dried tomatoes for a similar savory, robust flavor profile.
Why did my cheese leak out everywhere?
A little leaking is normal and even desirable for those crispy, cheesy bits! But if it was excessive, it could be because the seams weren’t pinched tightly enough when you rolled the dough, the dough was rolled too thin, or the bread was sliced while still too hot. Just make sure to seal the log well and be patient during the cooling step.
Pepperoni Cheese Bread
Make this easy Pepperoni Cheese Bread recipe for a soft, cheesy, and savory homemade loaf. Perfect for game day or any gathering. Get the recipe now!
Ingredients
For the Dough
-
500 g bread flour
-
7 g instant yeast
-
10 g granulated sugar
-
10 g fine sea salt
-
350 ml warm water
-
2 tbsp olive oil
For the Filling
-
225 g low-moisture mozzarella cheese (cubed)
-
170 g sliced pepperoni
-
50 g grated Parmesan cheese
-
1 tsp garlic powder
-
1 tsp dried oregano
For the Egg Wash
-
1 large egg (for egg wash)
Instructions
-
Make the dough. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, sugar, and salt. Give it a quick whisk to combine. With the mixer on low speed, slowly pour in the warm water and olive oil. Let the mixer knead the dough for about 8-10 minutes, until it’s smooth, elastic, and pulls away from the sides of the bowl. If you’re kneading by hand, turn the shaggy dough out onto a floured surface and knead for a good 10-12 minutes until you achieve the same smooth, springy texture.01
-
First rise. Shape the dough into a smooth ball. Lightly oil the same mixing bowl (no need to wash it yet!), place the dough ball back in, and turn it over to coat it lightly in oil. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size. You’ll know it’s ready when you gently poke it and the indentation remains.02
-
Prepare the filling and shape the loaf. While the dough rises, combine the cubed mozzarella, most of the pepperoni (reserving a few slices for the top), grated Parmesan, garlic powder, and oregano in a medium bowl. Once the dough has risen, punch it down gently to release the air. On a lightly floured surface, roll the dough out into a large rectangle, roughly 35x25 cm. Evenly scatter the filling mixture over the entire surface, leaving a 2 cm border around the edges.03
-
Roll and cut. Starting from one of the longer sides, tightly roll the dough up into a log, like a jelly roll. Pinch the seam to seal it. Carefully transfer the log, seam-side down, to a parchment-lined baking sheet. Using a sharp knife or kitchen scissors, cut the log down the center lengthwise, leaving about 5 cm connected at the top. You’ll now have two long strands of filled dough, connected at one end.04
-
Braid the loaf. Gently twist the two strands around each other, keeping the cut sides with the filling facing upwards as much as possible. It might feel a little messy, and that’s totally okay—some cheese and pepperoni will peek out, and that’s a good thing! Once braided, pinch the ends together to seal. Tuck the reserved pepperoni slices into the crevices of the braid for a nice visual touch.05
-
Second rise and preheat. Loosely cover the braided loaf with the damp towel again and let it rise for another 30-45 minutes. It won’t double this time, but it should look nicely puffed. Towards the end of this rise, preheat your oven to 190°C.06
-
Bake to golden perfection. Just before baking, beat the egg with a tablespoon of water and gently brush it all over the surface of the loaf. This will give it that gorgeous color and shine. Bake for 25-30 minutes, or until the bread is a deep golden brown and the cheese inside is bubbly. If you have an instant-read thermometer, the internal temperature should read about 88-90°C. Let it cool on the baking sheet for at least 20 minutes before slicing—this is crucial for the cheese to set slightly so it doesn’t all ooze out!07
Not what you're looking for?
