Pepperoni / Cheese Bread, Cass's way

Cassie *


I have been making these delicious bread for my kids to take to school for their lunches. They pop them in the microwave for a few seconds and walla..cheesy deliciousness..

I had plenty of experience making these as a young teen, working in my aunts pizza shop..I make these for parties, they make a great appetizer....the toppings you can add are endless. I have picky kids, so it's just pepperoni and cheese for them..

Hope you love em as much as my family does!

My pictures

★★★★★ 5 votes
several, depending on size you cut them
15 Min
35 Min


loaves of rhodes bread dough, thawed but not risen.. or can make your own
1 - 7 oz
sliced pepperoni
1 - 8 oz
shredded cheddar, or cheese of your choice
1/2 - 3/4 c
shredded parmesan cheese
eggs, blended
1 Tbsp
italian seasoning
1 1/2 tsp
garlic powder


1Preheat oven to 350 degree

Assemble ingredients.

Spray jelly roll pan with cooking spray and sprinkle evenly with cornmeal.

Whisk your eggs and seasonings, set aside
2Take one loaf of bread dough and spread out on a floured surface. If not too sticky, you can skip this part. Roll it to about half the size of jellyroll pan.
3Brush egg mixture evenly over dough, keeping about an inch from all sides. Sprinkle lightly with some parmesan cheese.

Next, spread your pepperoni, then half of the cheese.
4Carefully roll the dough starting on long end, being careful to keep cheese and pepperoni intact. Pinch seams and ends.

It doesn't matter if some seams it gives character. Does not alter the taste.
5Place roll seam side down, on the prepared pan, sprinkled with corn meal...this is just for crunchiness.
6Brush with egg mixture; lightly sprinkle with more parmesan , and bake at 350 for 30-35 minutes until browned.

Now repeat with other bread dough. If only making one, cut ingredients in half.
7Leave set about 5 minutes.

Serve with your favorite Marinara sauce. These are delicious without..

Enjoy that cheesy, crunchy goodness!

About Pepperoni / Cheese Bread, Cass's way

Main Ingredient: Bread
Regional Style: Italian