Pepperoni bread (aka pepperoni roll or stromboli) has always been a special treat for me. Growing up in an Italian family in southern New Jersey, we all gathered at my grandparents' house for Sunday dinner.
Of course, there was a giant platter of spaghetti and gravy (aka sauce), a small plate of olives, and some cannoli and pizzelles for dessert. On rare occasion, however, a special treat was brought out to the table: pepperoni bread. OMG!
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Here's the thing about my family: We LOVE delicious food! And if you're not quick to the table, you missed out. You've got to be fast! That was certainly the case with pepperoni bread. As a result, I savor it whenever I have the chance.
π€ Is it called pepperoni bread or pepperoni roll or stromboli?
It's all the same thing and was invented in Philadelphia, PA, the City of Brotherly Love (I am loving me some pepperoni bread right now)! Woot, woot, Philly! Agree? Disagree? Let me know in the comments.
I've since learned that pepperoni bread is called "pepperoni roll" in West Virginia and surrounding areas and is often sold in convenience stores there. It was apparently invented in 1927 as a lunch for the local miners, since it didn't need to be refrigerated and tastes great whether it's heated or not. In the meantime, the pepperoni roll has also been included in some MRE's for U.S. Army troops!
π Stromboli vs calzone
Ah, there is the question...what's the difference between a stromboli and a calzone? While there are very few differences (although this is certainly open for argument), a calzone is typically a pizza folded in half and includes sauce on the inside, whereas a stromboli is rolled up and does not contain sauce.
Maybe for our next discussion, we'll talk about panzerotti...
β¨ Why this is so easy...
My pepperoni bread recipe is simply made by wrapping pepperoni and cheeses in a homemade pizza dough and baking it (with a few other flavorful touches, of course). Sure, you can buy pre-made pizza dough at the store, but I'm telling you, aside from Erich's no-knead bread, this is the easiest dough I've ever made. And who doesn't love pizza dough?!
This easy recipe makes enough dough for 2 loaves of pepperoni bread (you'll have to double the fillings though). So, my recommendation is to either double the "fillings" or save the other half of the dough to make a homemade pizza! FYI, these fillings are for one loaf of pepperoni bread, which yields about sixteen 1" slices...perfect for a game day appetizer! And if you have any leftover dough, make these easy homemade garlic knots!
π§Ύ Ingredients
Pizza dough
- Water
- Granulated sugar
- Instant yeast
- Olive oil
- All purpose flour
- Salt
Fillings
- Pepperoni
- Mozzarella cheese
- Parmesan cheese
- Egg
- Butter
- Your favorite Italian spices and herbs (garlic powder, oregano, basil, etc)
See the recipe card below for full list of ingredients and their measurements.
π₯£ Making the bread dough
In a stand mixer bowl, using a spoon, stir together warm water, yeast, and sugar. Let sit for five minutes or until it becomes frothy. Then, add olive oil and stir again.
In a separate bowl, mix together flour and salt. Using the dough hook attachment, turn your stand mixer on to a low-medium speed (about 3 or 4). Slowly add the flour mixture while the dough hook is turning. Mix until dough pulls away from sides of the bowl, about two minutes.
Form dough into a ball. Grease a large bowl with olive oil, place the dough ball in the bowl, and turn it over and over so that all sides of the dough are oiled. Cover with a towel and place in a warm spot for about one hour, until dough has doubled in size.
Preheat oven to 375Β°. Cut dough in half. Wrap half tightly in plastic wrap and store in the fridge for up to two days.
On a lightly floured surface (or using silicone mats), roll out the other half of the dough until it measures approx 16" x 12", give or take.
π§ Add the fillings
Brush the surface of the rolled out dough with beaten egg. Next, cover the surface of the dough with pepperoni, then shredded mozzarella, then grated Parmesan cheese.
π₯ Roll it up
Starting on a long side, roll up the dough (fairly tightly), and pinch the ends under.
β²οΈ Baking
Place your formed pepperoni bread on a baking sheet, seam-side down. I sprinkled a little cornmeal on my baking sheet to prevent anything from sticking, but that's just my personal preference...the choice is yours. If your pepperoni bread is a little too long for your baking sheet, no problem...just curve it into a C shape.
Mix Italian herbs and spices (like garlic powder, oregano, basil, etc) into melted butter and brush over the top of the pepperoni bread.
Bake for 35-40 minutes or until dough is lightly golden brown. Slice and serve hot, warm, room temperature, or right from the fridge...it's all delicious! If you want to take it another step, heat up some spaghetti sauce or pizza sauce for dipping!
π§Ί Storage and freezing
Store in a resealable plastic bag on the countertop for several days, in the fridge for up to five days, or in the freezer for up to a month. To reheat, microwave each slice for about 30 seconds. Enjoy!
π Other filling ideas
You can also stuff this pizza dough bread with just about any pizza topping you enjoy:
- Broccoli
- Mushrooms
- Sausage
- Ground beef
- Spinach
- Ham
- Bacon
- Veggies
Love delicious Italian food? Check out a few more of our recipes now!
- Garlic Knots
- Baked Ziti with Ricotta and Italian Sausage
- Rigatoni al Forno
- Shrimp Scampi with Garlic and Lemon
- 4-Ingredient Cacio e Pepe
- Mushroom Risotto with Parmigiano Reggiano and Parsley
- Crispy Ravioli Formaggi
- Scaloppine al Limone
- Shrimp Fettuccine Alfredo
- Mouthwatering Grilled Saltimbocca
- No-Knead Herb Infused Ciabatta Bread
And maybe a beverage and dessert too?
- Aperol Spritz - It's Spritz O'Clock!
- Limoncello, Arancello Rosso, and Pompelmocello
- St. Joseph Pastries (Zeppole di San Giuseppe)
- Barchiglia - Pear Almond Tart
- Lemon Raspberry Cheesecake Bars
- Chocolate Orange Cake
- Italian Almond Cake
Did you make this Pepperoni Roll / Bread recipe? Let us know in the comments below!
π Recipe
Pepperoni Roll / Pepperoni Bread
Ingredients
Pizza Dough (makes 2)
- 1 ΒΌ cups warm water
- 1 teaspoon granulated sugar
- 2 teaspoons instant yeast
- 2 tablespoons olive oil
- 3 Β½ cups all purpose flour
- 1 ΒΌ teaspoons salt
Fillings (makes 1)
- 5 ounces pepperoni, sliced thin
- 1 pound mozzarella cheese, grated or cut into thin strips
- ΒΌ cup Parmesan cheese, grated
- 1 large egg, beaten
- 2 Tablespoons butter, melted
- Your favorite Italian spices and herbs (garlic powder, oregano, basil, etc)
Instructions
- In a stand mixer bowl, using a spoon, stir together warm water, yeast, and sugar. Let sit for five minutes or until it becomes frothy. Then, add olive oil and stir again.
- In a separate bowl, mix together flour and salt.Β
- Using the dough hook attachment, turn your stand mixer on to a low-medium speed (about 3 or 4). Slowly add the flour mixture while the dough hook is turning. Mix until dough pulls away from sides of the bowl, about two minutes.
- Form dough into a ball. Grease a large bowl with olive oil, place the dough ball in the bowl, and turn it over and over so that all sides of the dough are oiled. Cover with a towel and place in a warm spot for about one hour, until dough has doubled in size.
- Preheat oven to 375Β°.Β
- Cut dough in half. Wrap half tightly in plastic wrap and store in the fridge for up to two days.
- Roll out the other half of the dough until it measures approx 16β³ x 12β³, give or take.
- Brush the surface of the rolled out dough with beaten egg.Β
- Next, cover the surface of the dough with pepperoni, then mozzarella, then Parmesan.
- Starting on a long side, roll up the dough (fairly tightly), and pinch the ends under.
- Place your formed pepperoni bread on a baking sheet, seam-side down.
- Mix Italian herbs and spices (like garlic powder, oregano, basil, etc) into melted butter and brush over the top of the pepperoni bread.
- Bake for 35-40 minutes or until dough is lightly browned. Slice and serve hot, warm, room temperature, or right from the fridgeβ¦itβs all delicious! If you want to take it another step, heat up some spaghetti sauce or pizza sauce for dipping!
- Store in a resealable plastic bag on the countertop for several days, in the fridge for up to five days, or in the freezer for up to a month. To reheat, microwave each slice for about 30 seconds. Enjoy!
Notes
- Non-stick baking: I sprinkled a little cornmeal on my baking sheet to prevent anything from sticking, but that's just my personal preference...the choice is yours.
- If bread is too long: If your pepperoni bread is a little too long for your baking sheet, no problem...just curve it into a C shape.
- Storage and freezing: Store in a resealable plastic bag on the countertop for several days, in the fridge for up to five days, or in the freezer for up to a month. To reheat, microwave each slice for about 30 seconds.
-
Other filling ideas
You can also stuff this pizza dough bread with just about any pizza topping you enjoy:
- Broccoli
- Mushrooms
- Sausage
- Ground beef
- Spinach
- Ham
- Bacon
- Veggies
- Suggestion: If you enjoyed this, you're gonna love our no knead herb infused ciabatta bread!
Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
CSaintD
Wow was this ever good! The dough was very easy to make and the filling amount was just right. The dough was a bit sticky to work with at first, but once it proofed, it was much easier. I make a lot of bread and pastries and this is one of my favorites. Hub loved it as well.
I made my own dip by just cooking down some diced tomatoes with shallots and Italian seasonings (basil and oregano).
Now what do I do with the other half of the dough? Might be great with a sweet filling of some sort.
maplewoodroad
Thanks so much, I'm so happy to hear that you enjoyed it! And the dipping sauce you made sounds absolutely perfect! With the other half of the dough, you can either make more pepperoni bread (because you can't have too much, right?!), or make a pizza dough, use a sweet filling, or try some garlic knots: https://maplewoodroad.com/garlic-knots/ . π
Jenna
Okay, so, maybe unrelated, but had to share. My stepmom died a couple years ago this month and this bread was one of her favorites to make and our favorites to enjoy! I miss her terribly and am filled with so much happiness seeing this recipe. Thank you!
I am printing and making it this weekend! π
maplewoodroad
Oh, thank you! Iβm so glad my recipe could bring back a happy memory for you! Hope you enjoy it & thanks so much for sharing your story. π
Karen
From WV, and living in Baltimore. This makes me homesick lol.
maplewoodroad
Aww, thanks! Enjoy! π
Connor
My family makes it with provolone. It's a staple appetizer for holidays.
maplewoodroad
Great idea! Thanks & enjoy! π
Darren
I've always known it as Stromboli. We either make it like this and dip it in pizza sauce, or I've seen some put pizza sauce inside it as well which is delicious.
maplewoodroad
Perfect! Enjoy! π
Karissa Parrish
Wow! That looks amazing! Love the pictures too! I will definitely need to try it. π