Pepperoni Bread

pepperoni bread

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings

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 eggs
  • 2 tablespoons Parmesan cheese (grated)
  • 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. Preheat the oven to 350 F.

    Pepperoni Bread ingredients
    The Spruce / Kristina Vanni
  2. In a medium bowl, whisk the eggs, Parmesan cheese, and Italian seasoning. Set aside.

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

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

    Brush on egg mixture
    The Spruce / Kristina Vanni
  5. Arrange the pepperoni slices over the 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.
  6. Cover the surface with the shredded provolone cheese.

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

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

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

    Bake Pepperoni Bread
    The Spruce / Kristina Vanni
  10. 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.