This Pepperoni Cheese Bread combines soft, yeasty dough with gooey mozzarella and zesty pepperoni for a showstopping pull-apart loaf. It’s surprisingly simple to make and fills your kitchen with an irresistible aroma. Perfect for game day or cozy nights, this pepperoni cheese bread always disappears fast.
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Why You’ll Love This Pepperoni Cheese Bread
Versatile serving: Works as an appetizer, side, or main.
Perfect texture: Soft inside with a crisp, golden crust.
Approachable technique: Simple braiding looks impressive but is easy.
Crowd-pleasing flavor: Cheesy, meaty, and universally loved.
Ingredients & Tools
- 500 g all-purpose flour, plus extra for dusting
- 7 g instant yeast (one standard packet)
- 10 g granulated sugar
- 300 ml warm whole milk (about 43°C/110°F)
- 1 large egg, at room temperature
- 50 g unsalted butter, softened
- 8 g fine sea salt
- 200 g low-moisture mozzarella cheese, shredded
- 150 g sliced pepperoni, roughly chopped
- 2 garlic cloves, minced
- 15 ml olive oil, for brushing
- 5 g dried oregano or Italian seasoning
- 1 egg yolk mixed with 1 tbsp milk, for egg wash
Tools: Large mixing bowl, stand mixer with dough hook (optional but helpful), rolling pin, baking sheet, parchment paper, pastry brush
Notes: Using whole milk and butter gives the dough a rich, tender crumb, while instant yeast keeps the rising process simple and reliable. Don’t skip the egg wash — it’s the secret to that beautiful, glossy golden finish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 15 g |
| Carbs: | 33 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 2 hours 20 minutes (includes rising)
Before You Start: Tips & Ingredient Notes
- Why warm milk matters. Yeast is a living organism, and it loves a cozy environment. If the milk is too hot, it will kill the yeast; too cold, and it won’t activate properly. Aim for a temperature that feels warm but not hot to the touch — like a pleasant bath.
- Don’t use fresh mozzarella. The high moisture content in fresh mozzarella can make your bread soggy. Low-moisture, pre-shredded or block mozzarella works best because it melts beautifully without releasing too much water.
- Give your dough time to rise. Patience is key here. If your kitchen is cool, the dough might take longer to double in size. You can place it in a slightly warmed oven (turned off) to create a cozy proving spot.
- Customize your fillings. While pepperoni and mozzarella are classic, feel free to add other favorites like sliced olives, jalapeños, or a sprinkle of Parmesan. Just be careful not to overfill — too much can make the bread difficult to shape.
How to Make Pepperoni Cheese Bread
Step 1: In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, and salt. This ensures the yeast and salt are evenly distributed before adding the liquids. Pour in the warm milk, add the whole egg and softened butter. If using a stand mixer, mix with the dough hook on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed for 6-8 minutes. If kneading by hand, turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. You’ll notice the dough transforming from sticky to supple.
Step 2: Shape the dough into a smooth ball. Lightly oil the same mixing bowl, place the dough ball back in, and turn it over to coat lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until doubled in size. A good test is to gently poke the dough — if the indentation remains, it’s ready.
Step 3: While the dough rises, prepare your filling. Combine the shredded mozzarella, chopped pepperoni, minced garlic, and dried oregano in a medium bowl. Toss everything together so the flavors mingle. This is also a good time to line your baking sheet with parchment paper and preheat your oven to 190°C (375°F).
Step 4: Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, about 30×40 cm (12×16 inches). Try to keep the thickness even — this makes rolling much easier.
Step 5: Evenly sprinkle the pepperoni and cheese mixture over the entire surface of the dough, leaving a 2 cm (1 inch) border around the edges. This border is important — it helps seal the bread and prevents filling from leaking out during baking.
Step 6: Starting from one long side, tightly roll the dough into a log, like a jelly roll. Pinch the seam to seal it securely. Now, transfer the log seam-side down onto the prepared baking sheet. Using a sharp knife or kitchen scissors, make a lengthwise cut down the center of the log, about halfway through, exposing the layers of filling.
Step 7: Here’s the fun part — the braid. Carefully twist the two halves away from each other, cut sides facing up, to create a simple twisted loaf. It might feel a little messy, and that’s okay! The cheese and pepperoni will peek out beautifully. Tuck the ends under slightly for a neat finish.
Step 8: Cover the shaped loaf loosely with the kitchen towel and let it rest for 20-30 minutes for its second rise. It won’t double this time, but it should look a bit puffed up. Just before baking, gently brush the entire surface with the egg wash. This will give you that deep, golden-brown, professional-looking crust.
Step 9: Bake in the preheated oven for 22-27 minutes. You’re looking for a deep golden brown color, and the internal temperature should read about 88-90°C (190-195°F) when tested with an instant-read thermometer. The cheese inside will be bubbly, and your kitchen will smell amazing. Let the bread cool on the baking sheet for at least 15 minutes before slicing. I know it’s tempting to cut in right away, but this resting time allows 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 refrigerate for up to 3 days.
- Freezer: Wrap cooled loaf in two layers of plastic wrap and foil; freeze for up to 2 months.
- Reviving: Reheat slices in an air fryer or oven at 350°F until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple marinara dip — The tangy, herby tomato sauce is a classic partner that cuts through the richness of the bread beautifully.
- A crisp, green Caesar salad — The creamy, garlicky dressing and crunchy romaine provide a refreshing contrast to the warm, cheesy bread.
- A bowl of warm tomato soup — For the ultimate comfort food experience, dunking a piece of this bread into creamy soup is pure heaven.
Drinks
- A chilled Italian lager — The crisp, clean bubbles help cleanse the palate between each indulgent bite.
- A bold Chianti or Sangiovese — The acidity and cherry notes in these red wines stand up wonderfully to the salty pepperoni and rich cheese.
- Sparkling water with lemon — A non-alcoholic option that provides a fizzy, citrusy lift to balance the meal.
Something Sweet
- Lemon sorbet — Its bright, sharp citrus flavor is the perfect palate-cleanser after a savory, cheesy meal.
- Dark chocolate affogato — A scoop of vanilla gelato drowned in a shot of hot espresso, with some dark chocolate shavings on top. It’s a sophisticated yet simple end to the feast.
- Almond biscotti — These crunchy, nutty cookies are ideal for dipping and offer a lovely, not-too-sweet finish.
Top Mistakes to Avoid
- Mistake: Using hot milk to activate the yeast. This is probably the most common bread-baking error. If the liquid is too hot, it will kill the yeast, and your dough won’t rise at all. Always test the temperature on your wrist — it should feel warm, not hot.
- Mistake: Overloading the dough with filling. It’s tempting to add more cheese and pepperoni, but too much filling can make the dough difficult to roll and cause it to burst open during baking, creating a mess.
- Mistake: Skipping the egg wash. I’ve messed this up before too, thinking it was just for looks. But the egg wash does more than create color; it helps create a slightly crisp, professional-looking crust that’s really part of the experience.
- Mistake: Cutting the bread immediately after baking. I know, the wait is agony! But if you slice into it too soon, the molten cheese will just run out, and the structure of the bread hasn’t had time to set, leading to a gummy texture.
Expert Tips
- Tip: Grate your own cheese. Pre-shredded bags often contain anti-caking agents like potato starch, which can prevent the cheese from melting as smoothly. Grating a block of mozzarella yourself takes an extra minute but makes a noticeable difference in texture.
- Tip: Create a steam bath for a crispier crust. For an extra-crisp exterior, place a small, oven-safe dish of boiling water on the bottom rack of the oven while the bread bakes. The steam helps the crust become wonderfully crisp.
- Tip: Use scissors for a clean cut. When it’s time to slice the log before twisting, a pair of clean kitchen scissors can be easier to control than a knife and gives you a clean cut without squashing the dough.
- Tip: Reheat leftovers in the air fryer. If you have any leftovers (a big if!), reheating slices in an air fryer at 175°C (350°F) for 3-4 minutes will bring back the crispy exterior and gooey interior far better than a microwave.
FAQs
Can I make this dough ahead of time?
Absolutely! You can prepare the dough through the first rise, then punch it down, wrap it tightly in plastic, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes before rolling and shaping. This slow, cold rise can actually develop more flavor, making it a great option for planning ahead.
My dough didn’t rise. What went wrong?
This usually points to an issue with the yeast. The milk could have been too hot and killed it, the yeast could be old and inactive, or your proving spot might have been too cold. Yeast is happiest in a warm, draft-free environment. Next time, test your yeast by proofing it in the warm milk with the sugar before adding the flour — if it gets foamy after 5-10 minutes, it’s alive and ready.
Can I freeze the baked Pepperoni Cheese Bread?
Yes, it freezes quite well! Let the fully baked bread cool completely, then wrap it tightly in two layers of plastic wrap and a layer of foil. Freeze for up to 2 months. To reheat, thaw it in the refrigerator overnight and then warm it in a 175°C (350°F) oven for 10-15 minutes until heated through and crisp.
What can I use instead of pepperoni?
You can easily swap the pepperoni for other cured meats like chopped ham, salami, or even cooked and crumbled Italian sausage. For a vegetarian version, try sun-dried tomatoes, roasted bell peppers, and black olives with the cheese. The method remains exactly the same.
Why is my bread browning too quickly on top?
Ovens can have hot spots! 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 finish cooking without the exterior burning. It’s a simple trick that saves many a bake.
Pepperoni Cheese Bread
Make this easy, cheesy Pepperoni Cheese Bread for your next game day or cozy night in. Get the simple recipe for this irresistible pull-apart loaf now!
Ingredients
For the Dough
-
500 g all-purpose flour (plus extra for dusting)
-
7 g instant yeast (one standard packet)
-
10 g granulated sugar
-
300 ml warm whole milk (about 43°C/110°F)
-
1 large egg (at room temperature)
-
50 g unsalted butter (softened)
-
8 g fine sea salt
For the Filling
-
200 g low-moisture mozzarella cheese (shredded)
-
150 g sliced pepperoni (roughly chopped)
-
2 garlic cloves (minced)
-
15 ml olive oil (for brushing)
-
5 g dried oregano or Italian seasoning
For the Egg Wash
-
1 egg yolk mixed with 1 tbsp milk (for egg wash)
Instructions
-
In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, and salt. Pour in the warm milk, add the whole egg and softened butter. If using a stand mixer, mix with the dough hook on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed for 6-8 minutes. If kneading by hand, turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.01
-
Shape the dough into a smooth ball. Lightly oil the same mixing bowl, place the dough ball back in, and turn it over to coat lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until doubled in size.02
-
While the dough rises, prepare your filling. Combine the shredded mozzarella, chopped pepperoni, minced garlic, and dried oregano in a medium bowl. Toss everything together so the flavors mingle. This is also a good time to line your baking sheet with parchment paper and preheat your oven to 190°C (375°F).03
-
Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, about 30x40 cm (12x16 inches).04
-
Evenly sprinkle the pepperoni and cheese mixture over the entire surface of the dough, leaving a 2 cm (1 inch) border around the edges.05
-
Starting from one long side, tightly roll the dough into a log, like a jelly roll. Pinch the seam to seal it securely. Now, transfer the log seam-side down onto the prepared baking sheet. Using a sharp knife or kitchen scissors, make a lengthwise cut down the center of the log, about halfway through, exposing the layers of filling.06
-
Carefully twist the two halves away from each other, cut sides facing up, to create a simple twisted loaf. Tuck the ends under slightly for a neat finish.07
-
Cover the shaped loaf loosely with the kitchen towel and let it rest for 20-30 minutes for its second rise. Just before baking, gently brush the entire surface with the egg wash.08
-
Bake in the preheated oven for 22-27 minutes. You’re looking for a deep golden brown color, and the internal temperature should read about 88-90°C (190-195°F) when tested with an instant-read thermometer. Let the bread cool on the baking sheet for at least 15 minutes before slicing.09
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