Our family is BIG into pizza, calzones, strombolis… whatever shape of cheesy-carb combination you want to call it. My boys are obsessed with this Pepperoni Bread, also known as pepperoni roll or stromboli, whichever you like to call it. It’s similar to pizza but different since the sauce is served on the side for dipping (never have a soggy bite with this recipe!).
Sure, you can use store-bought dough (and I’ve done it many, many times), but take the extra 10 minutes to make our easy homemade pizza dough. It’s SO much better, and it makes two stromboli (or pizzas, or calzones, or garlic knots) so you’re already ahead of the game.
Customize the filling with any ingredients you like. Get ready because whether we serve it as an appetizer or as a main course, we never have any leftovers at our house! Feed a crowd, a hungry family, or slice it small and make it an app for game day. Kids think you hung the moon when you make this easy pepperoni bread!
Kathleen’s Tip: This homemade pepperoni bread makes 2 loaves. This has come in handy so many times for meal prepping. I often like to freeze the second stromboli unbaked and save it for a weeknight when it feels impossible to get dinner on the table.
Why You’ll Love this Recipe
- Crowd-pleasing appetizer dinner recipe. We’ve served this pepperoni roll at tailgates, backyard potlucks as well as for dinner on a busy weeknight. I can easily say, there will be no leftovers, it’s that delicious!
- Customize with your favorite fillings. Whatever you like on your pizza, you can put inside of your pepperoni bread. Just make sure to lay the ingredients flat for easy rolling.
- With just 20 minutes of prep time, it’s faster than your local pizza takeout. My boys always tell me it tastes better too! This is a simple recipe that can make dinner feel achievable even on the busiest night.
Ingredients
Homemade Pizza Dough (Makes 2). Ingredient amounts in recipe card below.
- Warm water: Responsible for blooming the yeast, you just don’t want it to be too hot or you risk killing the yeast.
- Granulated sugar or honey: Lightly sweetens the pizza dough but also helps to feed the yeast so it activates correctly.
- Instant yeast (reduce to 2 teaspoons for high altitude): Gives the pizza dough a rich flavor as well as helping it rise to be the ideal texture.
- All-purpose flour: Provides the structure for the dough. I use unbleached all purpose flour.
- Kosher salt: Seasons the dough perfectly.
- Extra-virgin olive oil: Oil that helps to moisten the dough to the perfect consistency and also adds rich flavor.
Pepperoni Bread (Double if Making 2):
- Olive oil: The savory oil that helps add moisture and richness.
- Garlic: Infuses every bite with that classic flavor.
- Sliced pepperoni: Use regular or turkey here; it’s spicy, zesty, and so flavorful tucked inside the bread.
- Provolone cheese: A great, mild, melting cheese to make the filling nice and gooey.
- Shredded mozzarella: Try and grate this from the block yourself, rather than using pre-shredded. It just melts so much better.
- Grated Parmesan cheese: Nice salty, and sharper cheese flavor than the mozzarella and provolone.
- Egg: Will be used for the egg wash to create a beautiful golden brown crust.
- Italian seasoning: Adds nice herbal flavor.
- Flaky sea salt: Just a little extra crunch that brings out all of the flavors.
- Marinara or pizza sauce: This is for serving. We love it warmed personally. If you smear it on the dough it will make it soggy!
Get the full recipe in the recipe card below.
How to Make Pepperoni Bread
Step 1 – Make the 10 Minute Pizza Dough
In the bowl of a stand mixer fitted with the paddle attachment, add 4 cups flour (hold back the remaining ¼ cup), sugar, yeast, salt, warm water, and olive oil. Mix on low, until the dough comes together.
Pro Tip: If using active dry yeast, activate it first by adding ¼ cup of warm water and sugar to the mixing bowl, stirring, and letting it sit for 5-10 minutes until frothy. If you don’t, your dough will just take a longer to rise, so just be patient.
Step 2 – Knead the Dough
Switch to the dough hook and knead for about 5 minutes, until smooth and stretchy. If the dough is too sticky, add flour a tablespoon at a time.
Turn the dough onto a lightly floured surface, knead by hand for 1 minute, then divide into two equal balls.
Use immediately, or freeze one ball for later. If freezing one for later, spritz a quart-size freezer baggie with oil, place dough ball in, get out as much air as possible, freeze up to 1-2 months. Thaw overnight in the fridge.
Step 3 – Make the Pepperoni Bread
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (preferred), or spray with oil / dust with cornmeal.
In a small skillet, warm the olive oil with the garlic for 1 minute. Remove from heat and let cool.
Step 4 – Roll the Dough and Layer the Fillings
If not using homemade pizza dough, bring your dough to room temperature for 20 minutes for easier rolling. On a floured surface or silicone mat, roll dough into a 13×9-inch rectangle.
Layer the fillings:
- Brush dough with garlic oil.
- Sprinkle mozzarella over the top.
- Add pepperoni.
- Lay provolone slices evenly.
- Sprinkle Parmesan over everything.
Step 5 – Seal the Dough
Brush edges with egg wash. Starting with the long side closest to you, roll dough into a log, tucking the ends in as you go, like a burrito. Pinch the seam closed and place seam-side down on the prepared sheet.
You may refrigerate the assembled stromboli 6–8 hours before baking (see storage notes below).
Step 6 – Bake the Pepperoni Stromboli
Brush the top of the bread with egg wash. Sprinkle with flaky sea salt, Italian seasoning, and extra Parmesan.
Cut 4 vents into the top with a sharp knife. Bake 20–25 minutes, until golden brown.
Step 7: Cool and Serve
Cool for 5 minutes before slicing. Serve with warm marinara.
Expert Tips
- Check which kind of yeast you are using. If you are using active dry yeast, be sure to bloom (activate) the yeast in warm water 5 to 10 minutes prior to using it. If you are using instant yeast, no need to bloom, just mix and it will activate in the dough.
- Don’t overfill the pepperoni bread. This will make it dough to shape and seal and you could risk tearing the dough.
- The egg wash acts as glue for sealing the dough. This is key to making sure the bread bakes correctly and the fillings remain inside.
- You can assemble the pepperoni bread in advance. Be sure to keep it covered and chilling in the fridge for up to 8 hours prior to baking.
- Be sure to cut the vents in the stromboli prior to baking. This helps the steam to escape and prevents the fillings from spilling out of the bread.
- Let the pepperoni bread cool before slicing and serving. This will let the cheese set so that it doesn’t spill out of the bread when it’s served.
Storage
Refrigerator Instructions: Cool the leftover pepperoni bread completely before storing. Refrigerate in an airtight container for 3–4 days. Slice before storing if you want quick grab-and-reheat meals.
Freezing Instructions: You can either freeze before baking or after baking, up to you and what works best with your meal prep. I will note after my testing, freezing prior to baking yields the best texture results.
To freeze the unbaked pepperoni bread, assemble the stromboli fully without egg wash. Freeze on parchment-lined baking sheet until firm (about an hour). Wrap tightly in plastic wrap first, then foil and place in freezer. Freeze for up to 2-3 months.
When baking from frozen, brush with egg wash, bake at 400-425°F for 35-45 minutes. Tent with foil if browning too fast.
You can also thaw the stromboli prior to baking, thaw in fridge overnight, brush with egg wash, slice vents and bake for 20-25 minutes.
If you have regular cooked leftovers from dinnertime and want to freeze them, cool completely, wrap in foil, then place in freezer baggie or double wrap in foil. Freeze up to 3 months.
To Reheat:
- Whole: 350°F for 20–25 minutes; uncover for the last 5 minutes.
- Slices: Air-fry at 350°F for 3–5 minutes, or bake at 350°F for 10-12 minutes.
- Air Fryer: Preheat the air fryer to 350°F. Place slices in a single layer in the basket without overcrowding and heat for 3–5 minutes, until warmed through and the crust is crisp again. For larger or frozen slices, add 1–2 extra minutes as needed. Let rest for 1 minute before serving, as the cheese will be hot.
- Microwave (Not My Favorite): You can reheat pepperoni bread in the microwave in a pinch, but it’s not my favorite method. Microwave slices on a plate for 30–45 seconds, just until warmed through. The crust will be softer and will get tough as it sits.
Variations
There are so many different ways to customize this pepperoni roll to make it your own. From the dough to the fillings, there are countless methods that can also make the prep time shorter and simpler for you too!
Dough options:
- Refrigerated canned dough: Softer texture; unroll carefully and proceed gently.
- Frozen pizza dough or bread dough: Such as Rhodes frozen bread. Thaw overnight or 2–3 hours on the counter. Rest 20 minutes before rolling.
- Bakery fresh dough: Closest to homemade from the grocery store or your local pizza place. You should let the dough proof (sit) on the counter for 20-30 minutes, so it’s easier to roll.
Filling Variations:
- Supreme: Sautéed peppers, ham, mushrooms, onions, olives.
- Four Cheese: Provolone, mozzarella, fontina, ricotta dollops.
- Meat Lovers: Pepperoni + cooked sausage + bacon crumbles.
- Veggie: Spinach, mushrooms, artichoke hearts, roasted red peppers (pat dry).
- Pesto Pepperoni: Brush dough with pesto instead of garlic oil.
- Spicy: Hot capicola, spicy pepperoni or red pepper flakes.
- Herbs: Use oregano or basil by themselves.
Make the stromboli gluten-free. Use a gluten-free pizza dough—either store-bought or homemade. Roll the dough between parchment sheets or on a silicone mat, since GF dough tends to be softer and a bit finicky. Because it’s more delicate, keep the fillings light and roll gently so it doesn’t tear.
If the dough feels too sticky, a quick 10-minute chill in the fridge works wonders. Bake at the same temperature as the original recipe, but start checking about five minutes early, as gluten-free dough can brown more quickly.
FAQs
It’s said to be from the coal mining regions of West Virginia and is also known as a pepperoni roll. It was invented by Italian immigrants in the United States. Coal miners could bring their hand held lunch with them.
It’s made with homemade pizza dough, filled with pepperoni, shredded or sliced cheese, and seasonings.
We’ve added different cheeses, as well as seasonings, like red chili flakes or garlic powder. Our recipe uses a homemade dough, but you could also use store-bought.
As with traditional pepperoni pizza, which this is not, you keep the sauce for dipping so it stays nice and cheesy and crispy!
Can I make individual pepperoni rolls?
You sure can! Divide the dough into 8 equal pieces and roll flat (about 4×4 inches), brush each with garlic oil, place a few (don’t overstuff it here) slices of pepperoni on top, then a little mozzarella cheese, and finish with half a piece of provolone. Fold in sides on top of the pepperoni, then roll snugly, pinching the seams to seal. Place seam side down on baking sheet.
Place on parchment line sheet pan and brush with egg wash and sprinkle with seasoning and flaky sea salt. Bake 8-12 minutes until golden brown. Rest and serve with dipping sauce.
More Pizza-Inspired Recipes
Serve with a side of marinara sauce, a crisp salad (bagged works great here!). I hope you love this pepperoni bread recipe as much as we do!
Ingredients
Homemade Pizza Dough (Makes enough for 2)
- ½ cup warm water not hot
- 1 teaspoon granulated sugar or honey
- 2 ½ teaspoons instant yeast reduce to 2 teaspoons for high altitude
- 4 – 4 ¼ cups all-purpose flour only add flour until the dough is tacky but not sticky
- 1 – 2 teaspoons kosher salt I like my crust with a touch more salt, you can also add 1 teaspoon Italian seasoning
- ⅓ cup extra-virgin olive oil
Pepperoni Bread (Double if making 2)
- 1 recipe 10-minute pizza dough see notes for other dough options
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 4 – 6 ounces pepperoni regular or turkey
- 6 slices provolone cheese
- 1 cup shredded mozzarella
- 2 tablespoons Parmesan cheese grated
- 1 large egg beaten
- 1 tablespoon water for egg wash
- ½ teaspoon Italian seasoning
- Flaky sea salt
- 1 jar Marinara sauce or pizza sauce for serving, try my homemade marinara
Instructions
Make Pizza Dough:
- In the bowl of a stand mixer fitted with the paddle attachment, add 4 cups flour (hold back the remaining ¼ cup), sugar, yeast*, salt, warm water, and olive oil. Note: If using active dry yeast, activate it first, by adding it, ¼ cup of the warm water and sugar to the mixing bowl, stir and allow to sit for 5-10 minutes until frothy. If you don’t your dough will just take a little longer to rise, so just be patient.½ cup warm water, 1 teaspoon granulated sugar, 2 ½ teaspoons instant yeast, 4 – 4 ¼ cups all-purpose flour, 1 – 2 teaspoons kosher salt, ⅓ cup extra-virgin olive oil
- Mix on low, until the dough comes together.
- Switch to the dough hook and knead until smooth and stretchy for about 5 minutes. If the dough is too sticky, add flour a tablespoon at a time.
- Turn the dough onto a lightly floured surface, knead by hand for 1 minute, then divide into two equal balls.
- Use both immediately, or freeze one ball for later. If freezing one for later, spritz a quart size freezer baggie with oil, place dough ball in, get out as much air as possible, freeze up to 1-2 months. Thaw overnight in fridge.
Make the Pepperoni Bread:
- Preheat to 425°F (220°C). Line a rimmed baking sheet with parchment (preferred), or spray with oil / dust with cornmeal.
- In a small skillet, warm the olive oil with the garlic for 1 minute. Remove from heat and let cool.2 tablespoons olive oil, 3 cloves garlic
- On a floured surface or silicone mat, roll dough into a 13×9-inch rectangle.1 recipe 10-minute pizza dough
- Layer the fillings: Brush the dough with garlic oil, then sprinkle mozzarella over the top. Layer the pepperoni slices evenly, and top with an even layer of provolone slices. Sprinkle parmesan over the top.4 – 6 ounces pepperoni, 6 slices provolone cheese, 2 tablespoons Parmesan cheese, 1 cup shredded mozzarella
- Mix together egg and water to make egg wash, then brush edges with egg wash. Starting with the long side closest to you, roll dough into a log, tucking the ends in as you go, like a burrito. Pinch the seam closed and place seam-side down on the prepared sheet.1 large egg, 1 tablespoon water
- You may refrigerate the assembled stromboli 6–8 hours before baking (see storage notes).
- Brush the entire stromboli with egg wash. Sprinkle with flaky sea salt, Italian seasoning, and extra Parmesan.½ teaspoon Italian seasoning, Flaky sea salt
- Cut 4 vents into the top with a sharp knife. Bake 20–25 minutes, until golden brown.
- Cool for 5 minutes before slicing. Serve with warm marinara.1 jar Marinara sauce
Notes
- Refrigerator Instructions: Cool the leftover pepperoni bread completely before storing. Refrigerate in an airtight container for 3–4 days. Slice before storing if you want quick grab-and-reheat meals.
- Freezing Instructions: You can either freeze before baking or after baking, up to you and what works best with your meal prep. I will note after my testing, freezing prior to baking yields the best texture results.
- To freeze the unbaked pepperoni bread, assemble the stromboli fully without egg wash. Freeze on parchment-lined baking sheet until firm (about an hour). Wrap tightly in plastic wrap first, then foil and place in freezer. Freeze for up to 2-3 months.
- When baking from frozen, brush with egg wash, bake at 400-425°F for 35-45 minutes. Tent with foil if browning too fast.
- You can also thaw the stromboli prior to baking, thaw in fridge overnight, brush with egg wash, slice vents and bake for 20-25 minutes.
- If you have regular cooked leftovers from dinnertime and want to freeze them, cool completely, wrap in foil, then place in freezer baggie or double wrap in foil. Freeze up to 3 months.
- Whole: 350°F for 20–25 minutes; uncover for the last 5 minutes.
- Slices: Air-fry at 350°F for 3–5 minutes, or bake at 350°F for 10 minutes.
- Check which kind of yeast you are using. If you are using active dry yeast, be sure to bloom (activate/proof) the yeast in warm water 5 to 10 minutes prior to using it. If you are using instant yeast, no need to activate, just mix and it will activate in the dough.
- Don’t over-fill the pepperoni bread.
- The egg wash acts as glue for sealing the dough.
- You can assemble the pepperoni bread in advance.
- Be sure to cut the vents in the stromboli prior to baking.
- Let the pepperoni bread cool before slicing and serving.
Nutrition
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