This Pepperoni Cheese Stuffed Bread combines pizza night and baking day into one irresistible treat. Pull apart golden, buttery bread to reveal a molten core of melted mozzarella, provolone, and spicy pepperoni. It’s an easy, shareable comfort food perfect for any gathering.
Love Pepperoni Cheese Stuffed Bread? So do we! If you're into Savory Snacks or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Pepperoni Cheese Stuffed Bread
Shareable comfort: Tear into a warm loaf with mile-long cheese pulls.
Surprisingly simple: Uses store-bought dough and easy burrito-style assembly.
Endlessly adaptable: Swap in your favorite meats, veggies, or spices.
Next-level flavor: Garlic-herb butter brushed before and after baking creates an aromatic, savory crust.
Ingredients & Tools
- 1 lb store-bought pizza dough, brought to room temperature
- 8 oz low-moisture whole-milk mozzarella cheese, shredded
- 4 oz provolone cheese, shredded
- 5 oz thinly sliced pepperoni
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes (optional)
- 3 tbsp unsalted butter
- 1 clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1/4 cup marinara sauce, for serving
Tools: Rolling pin, baking sheet, parchment paper, pastry brush, small saucepan
Notes: A blend of mozzarella and provolone gives perfect melt and flavor. Whole-milk, low-moisture mozzarella melts beautifully without sogginess.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let your dough relax. If your pizza dough is cold from the fridge, let it sit on the counter for at least 30-60 minutes, covered with a damp cloth. This makes it much easier to stretch and roll without it snapping back aggressively.
- Shred your own cheese. I know, it’s an extra step, but pre-shredded cheese is coated with anti-caking agents that can make the melt less smooth. Taking two minutes to shred a block of mozzarella and provolone pays off in a glorious, stringy cheese pull.
- Don’t skip the garlic butter wash. This isn’t just for show. Brushing the dough with that garlic-infused butter before baking helps it develop a gorgeous golden-brown color and a flavor-packed crust. Doing it again right when it comes out of the oven makes it irresistible.
- Leave a border. When you’re sprinkling your fillings, make sure to leave a 1-inch margin around the edges. This is your glue zone—it’s what will seal the bread shut and prevent a cheesy volcanic eruption in your oven.
How to Make Pepperoni Cheese Stuffed Bread
Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for just about a minute until it’s fragrant—you don’t want it to brown. Remove from the heat and stir in the chopped parsley. Set this garlic-herb butter aside; you’ll be using it twice.
Step 2: On a lightly floured surface, roll out your room-temperature pizza dough into a large rectangle, roughly 12×16 inches. If the dough is being stubborn and keeps shrinking back, let it rest for 5 minutes and then try again—it just needs to relax its gluten. Transfer the rolled-out dough to your prepared baking sheet.
Step 3: Now for the fun part—the filling! In a medium bowl, toss together the shredded mozzarella, provolone, Parmesan, Italian seasoning, and garlic powder. Sprinkle about two-thirds of this cheese mixture evenly over the dough, leaving that crucial 1-inch border clear on all sides. Layer the pepperoni slices over the cheese, overlapping them slightly. Then, top with the remaining cheese mixture. If you’re using red pepper flakes, sprinkle them on now.
Step 4: Carefully roll it up. Starting from one of the longer sides, tightly roll the dough over the filling, jelly-roll style. Once it’s fully rolled, pinch the final seam firmly to seal it. Then, gently roll the loaf so that the seam side is facing down on the baking sheet. Tuck the ends underneath and pinch them to seal—this keeps all the cheesy goodness inside.
Step 5: Using a sharp knife or a bread lame, score the top of the loaf with 4-5 diagonal slashes, about 1/2-inch deep. This isn’t just decorative; it allows steam to escape during baking, preventing the bread from bursting open unpredictably. Brush the entire surface generously with about half of your prepared garlic-herb butter.
Step 6: Bake for 22-27 minutes, or until the crust is a deep, golden brown and the filling is bubbly. You might see some cheese peeking out—that’s a good sign! To be sure it’s done, you can check the internal temperature with an instant-read thermometer; it should read around 190°F (88°C) in the doughy part.
Step 7: As soon as you pull the beautiful, golden loaf from the oven, immediately brush it with the remaining garlic-herb butter. This second coating makes the crust incredibly flavorful and shiny. Let the stuffed bread rest on the baking sheet for at least 10-15 minutes before you slice into it. I know, the wait is torture, but this allows the cheese to set slightly so it doesn’t all ooze out when you cut it.
Step 8: Use a serrated bread knife to slice the loaf into 1.5 to 2-inch thick pieces. The crust will be slightly crisp, and the inside will be soft, cheesy, and steaming. Serve warm with a side of marinara sauce for dipping, and watch it disappear.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly in foil or plastic, and refrigerate for up to 3 days.
- Freezer: Wrap baked and cooled loaf or slices in plastic wrap and foil; freeze for up to 2 months.
- Reviving: Reheat in a 350°F (175°C) oven or toaster oven for 5–7 minutes until crisp and hot.
Serving Suggestions
Complementary Dishes
- A simple, crisp green salad — The fresh, acidic bite of a vinaigrette-dressed salad with romaine and cherry tomatoes cuts through the richness of the bread perfectly, balancing the meal.
- Roasted garlic and tomato soup — For the ultimate cozy duo, serve a bowl of creamy tomato soup on the side. Dipping the cheesy bread into the soup is a next-level comfort experience.
- Italian-style marinated vegetables — A bowl of giardiniera or marinated artichoke hearts and olives adds a tangy, briny counterpoint that cleanses the palate between bites.
Drinks
- A chilled Italian lager or pilsner — The crisp, clean carbonation and mild bitterness of a light beer is a classic pairing that washes down each savory bite beautifully.
- A bold, fruit-forward red wine — A Chianti or a Sangiovese with bright cherry notes stands up to the pepperoni and cheese without overpowering the dish.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus zing are incredibly refreshing and help reset your taste buds.
Something Sweet
- Affogato — A scoop of vanilla gelato or ice cream with a shot of hot espresso poured over it. The contrast of hot and cold, bitter and sweet, is the perfect elegant finish.
- Lemon sorbet — Its bright, clean, and tart flavor is a palate-cleansing dream after a rich and savory meal, leaving you feeling refreshed.
- Amaretti cookies — These light, almond-flavored Italian cookies are subtly sweet and have a lovely crunch, providing a simple, no-fuss ending.
Top Mistakes to Avoid
- Mistake: Using cold dough straight from the fridge. This is the number one reason for frustration. Cold dough is tight and will fight you every step of the way, snapping back as you try to roll it. Let it warm up for a manageable, pliable dough.
- Mistake: Overstuffing the bread. It’s tempting to add more cheese and pepperoni, but too much filling puts immense pressure on the seams. This almost guarantees a blowout in the oven, where cheese leaks out and burns on your pan.
- Mistake: Skipping the resting time after baking. I’ve messed this up before too, diving in with a knife the second it’s out of the oven. The result? A river of molten cheese and a collapsed loaf. Letting it rest allows the structure to set.
- Mistake: Not sealing the edges properly. If you don’t have a good seal on the long seam and the two ends, the filling will find a way out. Take an extra moment to really pinch that dough together.
Expert Tips
- Tip: Create a flavor-infused crust. Before the final butter brush, try sprinkling a little extra Parmesan cheese and some everything bagel seasoning over the hot loaf. It adds amazing texture and a burst of flavor with every bite.
- Tip: Reheat like a pro. To revive leftovers, don’t use the microwave—it makes the bread tough. Instead, warm slices in a 350°F (175°C) oven or a toaster oven for 5-7 minutes until crisp and hot again.
- Tip: Make it ahead for a party. You can assemble the entire loaf, cover it tightly with plastic wrap, and refrigerate it for up to 8 hours before baking. Just add a few extra minutes to the baking time since it will be going in cold.
- Tip: Customize the filling for variety. Mix in some cooked, crumbled Italian sausage, sliced black olives, or sautéed mushrooms and onions with the pepperoni. For a spicy kick, add a layer of pickled jalapeños or calabrian chilis.
FAQs
Can I make this with homemade pizza dough?
Absolutely! If you have a favorite homemade dough recipe, it will work wonderfully. Just make sure it has gone through its first rise and has been punched down before you roll it out. The flavor and texture will be fantastic, though the store-bought version is a fantastic and totally respectable shortcut for a quick meal.
My cheese leaked out everywhere while baking. What happened?
This usually means the seams weren’t sealed tightly enough, or the loaf was overfilled. Next time, be extra diligent about pinching the long seam and the ends shut. Also, make sure you’re leaving that 1-inch border—it’s your best defense against a cheesy escape. A little leakage is normal and even tasty, but a major leak means checking your sealing technique.
Can I freeze the stuffed bread?
You can! It freezes best after it’s baked and cooled completely. Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. Freeze for up to 2 months. To reheat, bake from frozen in a 375°F (190°C) oven for 15-20 minutes, or until heated through and the crust is crisp again.
What’s the best way to slice it without squishing it?
Use a serrated bread knife and a gentle sawing motion. Don’t press down hard—let the knife do the work. A sharp knife will glide through the crust and cut cleanly through the fillings without compressing the soft interior. Wiping the blade clean between cuts can also help.
Can I use different meats or make a vegetarian version?
Of course! This recipe is a perfect canvas. For other meats, try diced ham, cooked and crumbled bacon, or sliced salami. For a vegetarian stuffed bread, swap the pepperoni for a mix of sautéed bell peppers, onions, spinach, and mushrooms. Just make sure any veggies are cooked and well-drained to avoid adding excess moisture.
Pepperoni Cheese Stuffed Bread
Make this easy Pepperoni Cheese Stuffed Bread for your next gathering. Golden, buttery crust with a molten cheese and pepperoni center. Get the recipe now!
Ingredients
For the bread and filling:
-
1 lb store-bought pizza dough (brought to room temperature)
-
8 oz low-moisture whole-milk mozzarella cheese (shredded)
-
4 oz provolone cheese (shredded)
-
5 oz thinly sliced pepperoni
-
1/4 cup grated Parmesan cheese
-
1 tsp Italian seasoning
-
1/2 tsp garlic powder
-
1/4 tsp crushed red pepper flakes (optional)
For the garlic-herb butter and serving:
-
3 tbsp unsalted butter
-
1 clove garlic (minced)
-
1 tbsp fresh parsley (finely chopped)
-
1/4 cup marinara sauce (for serving)
Instructions
-
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for just about a minute until it’s fragrant—you don’t want it to brown. Remove from the heat and stir in the chopped parsley. Set this garlic-herb butter aside; you’ll be using it twice.01
-
On a lightly floured surface, roll out your room-temperature pizza dough into a large rectangle, roughly 12x16 inches. If the dough is being stubborn and keeps shrinking back, let it rest for 5 minutes and then try again—it just needs to relax its gluten. Transfer the rolled-out dough to your prepared baking sheet.02
-
Now for the fun part—the filling! In a medium bowl, toss together the shredded mozzarella, provolone, Parmesan, Italian seasoning, and garlic powder. Sprinkle about two-thirds of this cheese mixture evenly over the dough, leaving that crucial 1-inch border clear on all sides. Layer the pepperoni slices over the cheese, overlapping them slightly. Then, top with the remaining cheese mixture. If you’re using red pepper flakes, sprinkle them on now.03
-
Carefully roll it up. Starting from one of the longer sides, tightly roll the dough over the filling, jelly-roll style. Once it’s fully rolled, pinch the final seam firmly to seal it. Then, gently roll the loaf so that the seam side is facing down on the baking sheet. Tuck the ends underneath and pinch them to seal—this keeps all the cheesy goodness inside.04
-
Using a sharp knife or a bread lame, score the top of the loaf with 4-5 diagonal slashes, about 1/2-inch deep. This isn’t just decorative; it allows steam to escape during baking, preventing the bread from bursting open unpredictably. Brush the entire surface generously with about half of your prepared garlic-herb butter.05
-
Bake for 22-27 minutes, or until the crust is a deep, golden brown and the filling is bubbly. You might see some cheese peeking out—that’s a good sign! To be sure it’s done, you can check the internal temperature with an instant-read thermometer; it should read around 190°F (88°C) in the doughy part.06
-
As soon as you pull the beautiful, golden loaf from the oven, immediately brush it with the remaining garlic-herb butter. This second coating makes the crust incredibly flavorful and shiny. Let the stuffed bread rest on the baking sheet for at least 10-15 minutes before you slice into it. I know, the wait is torture, but this allows the cheese to set slightly so it doesn’t all ooze out when you cut it.07
-
Use a serrated bread knife to slice the loaf into 1.5 to 2-inch thick pieces. The crust will be slightly crisp, and the inside will be soft, cheesy, and steaming. Serve warm with a side of marinara sauce for dipping, and watch it disappear.08
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