Pepperoni Bread is a beloved appetizer that’s ideal for family gatherings and holiday meals. This stromboli is packed with three cheeses and layered with Italian cold cuts like pepperoni and salami for a hearty, crowd-pleasing bite.
Why Pick Stromboli as Your Appetizer
Stromboli — or pepperoni bread — is a nostalgic family favorite in my household. Making it is a fun group activity: kids can help lay out the cheese and meats, brush the dough with egg, and watch the loaf transform in the oven. It’s easy, hands-on, and perfect if you want something both delicious and shareable. If you prefer a meat-free version, try a veggie stromboli instead.
Ingredient Notes and Substitutions
Meats: Use thinly sliced pepperoni and salami; thin slices prevent a chewy final product. You can swap or add other Italian cold cuts such as soppressata, prosciutto, or capicola depending on your taste.
Cheeses: Sliced cheeses (mozzarella, provolone) are easiest to layer and roll, and a sprinkle of parmesan adds salty, savory depth.
Dough: Bring your dough to room temperature before rolling. A New York–style pizza dough works well and is often an easy pick-up from a local pizzeria.
How to Make Pepperoni Bread
Step 1: Preheat your oven to 375°F. On a heavily floured surface, roll the pizza dough to about 1/4 inch thick, roughly in the shape of a pizza.
Step 2: Lay sliced mozzarella and provolone to cover the dough as evenly as possible. Sprinkle grated parmesan over the top.
Step 3: Arrange a layer of salami and a layer of pepperoni, covering the surface but avoiding heavy overlap so everything heats and melts evenly.
Step 4: Pull the dough edges in slightly so there’s a gap between the filling and the rim. Roll the dough into a log with the seam on the bottom to keep it closed during baking.
Step 5: Using a very sharp (non-serrated) knife, cut the log into eight even rolls. Arrange them in an oiled round baking pan so they touch in the center but still have space around the outside for expansion.
Stromboli expand while baking, so leave room for the rolls to rise and the edges to get crispy.
Step 6: Brush the tops and edges with an egg wash, then season with salt, black pepper, and garlic powder.
Bake for about 30 minutes, or until the rolls are golden brown. Let the pepperoni bread rest 10–15 minutes before serving. Serve warm with tomato sauce or enjoy it on its own.
Pro-Tips
- Don’t roll the dough too thin — thinner dough can tear or fall apart as the filling cooks and expands.
- Work with dough at room temperature; it’s more pliable and easier to roll without snapping back.
Recipe FAQs
No — you can bake the filled dough as a whole loaf on a baking sheet for the same time. Cutting into rolls changes the presentation but not the basic method.
A calzone is folded over (ingredients on half the dough and folded), while a stromboli is rolled into a log. The result and presentation differ, though both are filled Italian breads.
How to Store and Reheat
Wrap cooled pepperoni bread tightly in aluminum foil. Refrigerate for up to 5 days, or freeze for up to 3 months.
To reheat, thaw in the refrigerator if frozen, then warm in a 350°F oven until heated through. You can bake from frozen as well, but allow additional time for the center to come up to temperature.
Video Recipe
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Italian Sausage Bread
Please leave a comment and star rating in the recipe card if you try this — feedback is always appreciated.
Pepperoni Bread (Stromboli)
Equipment
- 1 baking pan
Ingredients
- 1 large pizza dough
- ¼ lb slicing pepperoni
- ¼ lb slicing salami
- ¼ lb mozzarella (sliced)
- ¼ lb provolone (sliced)
- ½ cup parmesan cheese (grated)
- 1 egg (for egg wash)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Roll the pizza dough on a heavily floured surface to about ¼ inch thick. Layer the sliced cheeses to cover the dough and sprinkle with parmesan. Add the pepperoni and salami in a single layer.
- Pull the dough edges in slightly so the filling doesn’t reach the rim. Roll the dough into a log with the seam on the bottom.
- Slice the log into 8 even rolls. Place them cut-side up in an oiled round baking pan, touching in the center but leaving space at the edges. Brush with beaten egg and season the tops and edges with salt, pepper, and garlic powder.
- Bake for about 30 minutes or until golden brown. Let rest 10–15 minutes before serving with tomato sauce or on its own.
Notes
- Avoid rolling the dough too thin to prevent tearing as the bread expands during baking.
- Store rolls in the fridge or freezer and reheat in a 350°F oven until warmed through.
Nutrition
Carbohydrates: 26 g
Protein: 20 g
Fat: 22 g
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