Suzy's Pepperoni Bread

Suzy's Pepperoni Bread Recipe

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Susan Smith


This is great to make for a party appetizer or just to snack on or combine with your favorite meal as a great addition of flavor.


★★★★★ 1 vote

Serves several hungry nibblers but don't blink these go fast!!


Add to Grocery List

  • ·
    rhodes frozen bread dough
  • ·
    pepperoni (sliced as you would get for a pizza)
  • ·
    mozzarella cheese (shredded as you would use for a pizza)
  • ·
    oregano seasoning
  • ·
    thyme seasoning
  • ·
    parmesan cheese grated (as in what you would put on pasta)
  • ·
  • ·
    presifted flour

How to Make Suzy's Pepperoni Bread


  1. Thaw out as many bread loaves as you want to make at a time from the package. Individually I like to put in a lightly covered container in a warm area to keep it warm before rolling. Prepare the bread as instructed for baking preparation on the Rhodes bread package then continue with recipe below.
  2. I usually divide a loaf of dough into half or thirds it is easier to manage for rolling. Roll out bread dough on a floured surface. Make sure it does not stick to surface you are rolling on by keeping the surface floured.
  3. Evenly roll out dough. Brush inside surface of dough that filling goes into with egg (beaten in measuring cup).
  4. For the filling I put a light layer of mozzarella cheese down first. Then layer pepperoni on top of that so it is evenly covered. Add a layer of mozzarella cheese on top of all the pepperoni. Sprinkle with seasonings.
  5. Now you are ready to roll your bread up. I roll the bread long ways. Make sure to tightly roll the bread up with the ingredients but not too tight so your ingredients break the surface of the dough. When you get to the end put a coating of egg down to help seal the edge and finish rolling up the bread. I usually try to fold the ends down if I can. Sometimes you can not because the bread is just full at this point. Brush bread top with egg. Sprinkle lightly with seasonings and Parmesan.
  6. Place open end down for baking. On the top I cut slits on a diagonal. It lets the ingredients peek through when cooked.
  7. Place bread on a greased baking sheet (I use a darkened cookie sheet for baking these). Make sure you allow room for expanding loaves during baking.
  8. Bake breads according to oven temp and time on Rhodes bread package. I bake them til they are a nice color on top and take them out and let them cool on the sheets after loosening them from the sheet pan. These are great to eat warm!! I like to slice the loaves for serving into individual slices. It makes it easier to grab a slice for eating.
  9. Enjoy!! Every time I have made these for a party or catering a friends party they always want more. So make enough to go around and keep everyone happy. These are great to go on the side with soup and salad.
  10. **You can make this style bread as a herb bread only by omitting pepperoni and following the recipe. I have also made a great cheesy garlic bread using the same methods as well. I have also used combo packages with the multiple type of shredded cheese for variety. For something sweeter make a dessert bread using fruit fillings instead of meat and cheese. The varieties are endless as far as fillings and your preferences. ENJOY!!

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