Pepperoni Bread Recipe That Will Steal Your Heart

There's nothing quite like the smell of freshly baked pepperoni bread wafting through your kitchen. This cheesy, savory loaf has been my go-to for quick dinners, game day snacks, and last-minute potlucks ever since my neighbor Maria shared her family recipe with me. It's the perfect combination of soft bread, melty cheese, and that irresistible pepperoni flavor we all love.

What I adore most about this pepperoni bread recipe is how simple it comes together - just mix, fold, and bake. No fancy equipment or kneading required! The magic happens when the cheese gets all bubbly and the pepperoni edges crisp up in the oven. Trust me, one bite of this warm, garlicky bread and you'll understand why it disappears so fast in my house.

Why You'll Love This Pepperoni Bread

This pepperoni bread checks all the boxes for a perfect homemade snack or meal. Here's why it's become my most-requested recipe:

• Effortless prep - No yeast, no rise time, just mix and bake in under an hour
• Cheesy goodness - That perfect stretchy, gooey cheese pull we all crave
• Customizable - Swap cheeses or add extras like jalapeños or olives
• Crowd pleaser - Disappears fast at parties and family dinners alike
• Perfect texture - Soft inside with crispy pepperoni edges

Seriously, it's like pizza's easier, breadier cousin that somehow tastes even better fresh from the oven!

Ingredients for Pepperoni Bread

Gathering ingredients for pepperoni bread feels like assembling a flavor dream team! Here's what you'll need to make this cheesy masterpiece:

The Wet Team

• 1 whole egg plus 1 egg yolk (trust me, that extra yolk makes it extra rich)
• 1 ½ cups whole milk (none of that skim stuff - we're going for gold here)
• 3 tablespoons sugar (just enough to balance the savory)
• 3 tablespoons vegetable oil (or melted butter if you're feeling fancy)

The Dry Squad

• 3 cups all-purpose flour (spooned and leveled - don't pack it!)
• ¾ teaspoon salt (I use kosher for even distribution)
• Black pepper to taste (freshly cracked is best)
• 1 tablespoon plus 1 teaspoon baking powder (yes, that exact measurement matters)

The Flavor Boosters

• 6 ounces thin-sliced pepperoni, chopped (the thin slices crisp up perfectly)
• 2 cups shredded cheese (I do half mozzarella for meltiness, half provolone for flavor)
• 1 teaspoon oregano or Italian seasoning (shake it right from the jar!)

Optional but amazing: Mix 2 tablespoons melted butter with 1 teaspoon garlic paste for brushing on top. Your kitchen will smell like an Italian bistro!

How to Make Pepperoni Bread

Making pepperoni bread couldn't be simpler - just follow these easy steps for cheesy, savory perfection every time. I've made this recipe dozens of times, and I promise it's foolproof!

Step 1: Prepare the Dough

First, preheat your oven to 375°F (190°C) - this gives it time to get nice and hot while you mix everything. In a large bowl, whisk together the egg, egg yolk, milk, sugar, and oil until smooth. In another bowl, whisk the flour, salt, pepper, and baking powder. Now comes the fun part - pour the wet ingredients into the dry and stir just until combined. Don't overmix! A few lumps are totally fine - we want tender bread, not tough.

Step 2: Fold in Pepperoni and Cheese

Add your chopped pepperoni, shredded cheeses, and oregano to the dough. Gently fold them in with a spatula until evenly distributed. I like to reserve a handful of pepperoni pieces to press into the top before baking - makes it look extra pretty! The dough will be sticky - that's normal. Just flour your hands lightly when shaping.

Step 3: Bake to Perfection

Transfer your dough to a parchment-lined baking sheet and shape into a rustic loaf about 12 inches long. Pop it in the oven for 25-30 minutes - you'll know it's done when it's beautifully golden brown and sounds hollow when tapped. For that extra wow factor, brush the top with garlic butter right after baking. Let it cool for at least 10 minutes before slicing - I know it's hard to wait, but this keeps all that cheesy goodness from oozing out!

Pro tip: If the top is browning too fast, tent loosely with foil during the last 10 minutes of baking. And always do the toothpick test - it should come out clean, maybe with just a few moist crumbs.

Tips for the Best Pepperoni Bread

After making this pepperoni bread more times than I can count, I've learned a few tricks that take it from good to oh-my-goodness amazing:

• Room temp eggs and milk - They incorporate better into the dough for an even texture
• Chop pepperoni small - Tiny pieces distribute the flavor in every bite
• Resist slicing hot - Let it rest 10 minutes so the cheese sets perfectly
• Bake on parchment - Makes cleanup a breeze and prevents sticking

My biggest lesson? Always make two loaves - one disappears way too fast!

Pepperoni Bread Variations

One of my favorite things about this recipe is how easily you can switch it up! Try spicy pepperoni for some heat, or mix in sautéed mushrooms and bell peppers. Swap the cheese blend for sharp cheddar or add a sprinkle of red pepper flakes. For a twist, I sometimes press whole pepperoni slices into the top before baking - they crisp up like little flavor crowns!

Serving Suggestions

Oh, let me tell you about my favorite ways to serve this pepperoni bread! Warm slices with marinara for dipping is classic (just like pizza night). It's also amazing torn into chunks for dunking in minestrone or paired with a crisp Caesar salad. My kids love it packed in lunches - still tasty at room temp!

Storing and Reheating Pepperoni Bread

Here's how I keep my pepperoni bread tasting fresh and delicious for days (if it lasts that long!). Let the bread cool completely, then wrap tightly in foil or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in freezer bags - it'll keep beautifully for 2 months.

To reheat, my secret is using the oven at 350°F for about 10 minutes - it brings back that just-baked crispness. A quick toast in the toaster oven works great for single slices too. Avoid the microwave unless you like soggy bread (trust me, I learned the hard way!).

Pepperoni Bread FAQs

Over the years, I've gotten so many questions about this beloved pepperoni bread recipe. Here are the answers to the ones I hear most often - straight from my kitchen to yours!

Can I use turkey pepperoni?

Absolutely! Turkey pepperoni works just fine if you're looking for a lighter option. The flavor will be slightly milder, so I like to add an extra pinch of red pepper flakes or garlic powder to make up for it. Just keep an eye on baking time since turkey pepperoni tends to dry out faster than regular.

How long does it stay fresh?

At room temperature in an airtight container, your pepperoni bread will stay delicious for about 3 days. After that, the texture starts to change. For longer storage, slice and freeze it - wrapped tightly in foil then in a freezer bag, it keeps wonderfully for 2 months. Pop frozen slices straight into the toaster oven for a quick revival!

Can I make this without eggs?

While I haven't tried an egg-free version myself, you could experiment with flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg). The texture might be slightly denser, but the flavor should still be fantastic. Let me know how it turns out if you try it!

Why is my bread doughy inside?

Oh dear, we've all been there! Usually this means it needed just a few more minutes in the oven. Next time, check for doneness with a toothpick - it should come out clean. Also make sure your baking powder is fresh (older powder doesn't rise as well). And resist that temptation to slice too soon - letting it rest is crucial!

Nutritional Information

Now, I'm no nutritionist, but here's the basic lowdown on what you're getting in each delicious slice of this pepperoni bread (based on my typical ingredients). Remember, these are just estimates - your actual numbers might dance around a bit depending on your exact cheese blend or how generous you are with those pepperoni pieces!

• Serving Size: 1 slice (about 1/12 of the loaf)
• Calories: Around 250 (worth every single one!)
• Total Fat: 12g (hello, melty cheese and pepperoni)
• Saturated Fat: 5g
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 4g
• Protein: 10g (not bad for something this tasty!)
• Sodium: 480mg (blame the pepperoni - but oh, it's so good)

A little tip from my kitchen: If you're watching certain nutrients, you can tweak the recipe - try turkey pepperoni or reduced-fat cheese. But personally? I say life's too short not to enjoy the full-flavored version now and then. Everything in moderation, right?

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