Easy Pepperoni Mozzarella Bread Recipe

"The amounts listed are only a guideline you may adjust all amounts to suit you taste, I just purchase a small chub of pepperoni pizza and then chop about half of it for this recipe and I have also made this using all-beef salami, make certain to seal up the edges of the bread dough or pizza dough tightly before baking or the cheese will run out. Prep time does not include thawing the dough"

Original is 4 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

1 pound bread dough, frozen (completely thawed such as Rhodes bread dough, or can use one refrigerated pizza crust)
Olive oil, as needed
Fresh ground black pepper
1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/4 pound pepperoni (pizza pepperoni, finely chopped)
1 1/2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese
Kosher salt

Nutritional

Serving Size: 1 (193.5 g)
Calories 585.8
Total Fat - 25.4 g
Saturated Fat - 11 g
Cholesterol - 58.4 mg
Sodium - 1424.8 mg
Total Carbohydrate - 56.9 g
Dietary Fiber - 3.1 g
Sugars - 6.1 g
Protein - 30.8 g
Calcium - 772.6 mg
Iron - 4.7 mg
Vitamin C - 0.2 mg
Thiamin - 0.7 mg

Step by Step Method

Step 1

Preheat oven to 375 degrees F. Grease a large baking sheet.

Step 2

Roll out the thawed bread dough into a rectangle then cover with a clean tea towel and allow to sit for about 15 minutes.

Step 3

Brush the top of the dough with olive oil, then sprinkle with black pepper and Italian seasoning, then sprinkle the chopped pepperoni over the top. Sprinkle the mozzarella cheese over the pepperoni then top with Parmesan cheese.

Step 4

Roll up the dough in jelly-roll fashion, then pinch the long seam and the two ends tightly to seal completely. Brush the outside of the dough with olive oil. Place seam-side down onto baking pan then sprinkle a small amount of kosher salt over the top.