Pepperoni Bread Recipe

pepperoni bread

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Yield: 1 loaf
Nutrition Facts (per serving)
281 Calories
22g Fat
5g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 281
% Daily Value*
Total Fat 22g 28%
Saturated Fat 11g 53%
Cholesterol 109mg 36%
Sodium 878mg 38%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 17g
Vitamin C 1mg 5%
Calcium 329mg 25%
Iron 1mg 6%
Potassium 273mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Take a moment and picture this: everything you love about pepperoni pizza combined with the delicious ease of a dippable appetizer bread. Then imagine it all comes together in a gorgeous presentation reminiscent of a dessert cake roll. What do you have? This tempting pepperoni bread.

This may look fancy and complicated, but convenient ingredients make the appetizer a snap to prepare. Start with a loaf of thawed store-bought bread dough. Flatten it out into a large rectangle, top with classic pizza fixings, roll it tightly, and bake to golden perfection.

Once this pepperoni bread comes out of the oven, just wait until you cut into the loaf. Each slice reveals a swirl of pepperoni and cheese that can then be dipped into your favorite marinara sauce to complete the experience. The result is a unique appetizer bread that friends and family alike will enjoy. In fact, they might be fighting over who gets the last slice.


  • 2 large eggs

  • 2 tablespoons grated Parmesan cheese

  • 1 teaspoon Italian seasoning

  • 1 (16-ounce) loaf frozen bread dough, thawed

  • 4 ounces pepperoni, sliced

  • 8 ounces provolone cheese, shredded

  • 1 cup marinara sauce

Steps to Make It

  1. Gather the ingredients.

    Pepperoni Bread ingredients
    The Spruce / Kristina Vanni
  2. Preheat oven to 350 F.

  3. In a medium bowl, whisk eggs, Parmesan cheese, and Italian seasoning. Set aside.

    Whisk eggs
    The Spruce / Kristina Vanni
  4. On a lightly floured surface, roll out bread dough into an 8 x 14-inch rectangle.

    Roll out dough
    The Spruce / Kristina Vanni
  5. Brush prepared egg mixture evenly over rectangle, reserving about 3 tablespoons. 

    Brush on egg mixture
    The Spruce / Kristina Vanni
  6. Arrange pepperoni slices over rolled-out bread dough. 

    Layer on the pepperoni
    The Spruce / Kristina Vanni


    • Slightly overlap the pepperoni slices so they stay together and don't slip when rolled. When slightly overlapped, they will also set the stage for a beautiful presentation when sliced for serving.
  7. Cover surface with shredded provolone cheese.

    Add the shredded cheese
    The Spruce / Kristina Vanni
  8. Starting from narrow end, gently roll as you would a jelly roll.

    Roll up the Pepperoni Bread
    The Spruce / Kristina Vanni
  9. Pinch to seal edges and ends. Place seam-side down on a large baking sheet. 

    Pinch ends of Pepperoni Bread closed
    The Spruce / Kristina Vanni
  10. Brush with reserved egg mixture. Bake for 20 to 30 minutes or until golden brown. 

    Bake Pepperoni Bread
    The Spruce / Kristina Vanni
  11. Slice and serve with marinara sauce for dipping. 

    Pepperoni Bread
    The Spruce / Kristina Vanni 


  • Don't have any Italian seasoning on hand? No problem! You can easily make your own blend at home. Combine equal parts of dried basil, dried oregano, dried rosemary, dried marjoram, dried thyme, and red pepper flakes. Store in an airtight container and you will have your own special blend on hand whenever a recipe calls for Italian seasoning.
  • If you have trouble finding a loaf of bread dough in your grocer's freezer, prepared pizza dough also works well. In fact, if you have a favorite neighborhood pizza place, you can even ask the restaurant to sell you a pound of their dough to use in this recipe.