Pepperoni & Cheese Appetizer Bread

Pepperoni & Cheese Appetizer Bread Recipe

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Donna Roth


I just came across this in a pile of old papers. It was a favorite of mine from long ago. I made this for many occasions and it was always a hit. I hope you all enjoy it too. It's an old Fleischmann's Yeast recipe.

★★★★★ 1 vote
makes 3 loaves


2 1/4 c
warm water (105-115f)
2 pkg
fleischmann's active dry yeast
1 Tbsp
1 Tbsp
1 Tbsp
margarine, softened
6 1/2 c
all purpose flour (about)
18 slice
thin sliced provolone
1 1/2 c
sliced/chopped pepperoni
egg, beaten

How to Make Pepperoni & Cheese Appetizer Bread


  • 1Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine and 3 cups flour; beat until smooth. Stir in enough additional flour to make a soft dough.
  • 2On lightly floured surface, knead dough until smooth and elastic, about 8-10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm draft-free place, until doubled in size, about 1 hour.
  • 3Punch dough down; divide into three pieces. Roll each piece to a 12x8-inch rectangle. Place 6 slices provolone and 1/2 cup pepperoni on each rectangle. Roll up from long side as for jelly roll; seal. Place on greased baking sheets. Cover; let rise until doubled, about 1 hour.
  • 4Slash tops; brush loaves with egg. Bake at 400F for 25-30 minutes. Cool slightly; serve warm. Refrigerate leftovers, reheat to serve.
  • 5Goes great with tomato sauce or olive oil for dipping.

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