Homemade Pepperoni Bread

This homemade pepperoni bread is so delicious it’s guaranteed to be a hit at your next tailgate or party! If you’re short on time, use store-bought refrigerated pizza dough.

Hi friends!

This homemade pepperoni bread has been a big hit at our house so I wanted to share it with you today. This summer we perfected our favorite homemade pizza dough recipe and we discovered that we can use that recipe to make homemade pepperoni bread as well.

With tailgate season coming, this is an easy appetizer you can serve at parties and gatherings that’s guaranteed to be a hit with the whole crowd.

How Long Does It Take To Make Homemade Pepperoni Bread

The most time-consuming part of this recipe is making the homemade dough and even that doesn’t take that long because you don’t have to wait for the dough to rise.

But if you’re really short on time, you can grab some refrigerated pizza dough and use that.

Easy Homemade Pepperoni Bread Dough

When we make our dough we use bread flour, but you can use regular all-purpose flour as well.

To make the dough we just combine sugar and warm water, sprinkle some yeast on top and let it sit for 5 minutes.

Then mix in salt, oil and flour and let the mixer knead it up for a few minutes. This recipe makes 2 loaves so divide the dough in half. You can always freeze half for later!

Stretch your dough into a rectangle, layer on provolone cheese and pepperoni, brush with melted butter, sprinkle with herbs, bake and slice!

Homemade Pepperoni Bread Recipe

Here’s the recipe we use:


Homemade Pepperoni Bread Recipe

Print Recipe

5 Stars4 Stars3 Stars2 Stars1 Star

No reviews

This homemade pepperoni bread is so delicious it’s guaranteed to be a hit at your next tailgate or party! If you’re short on time, use store-bought refrigerated pizza dough.

  • Author: Lindsay
  • Yield: 2 loaves 1x



  • 1 cup warm water
  • 2 tsp sugar
  • 1 tsp active dry yeast
  • 1 tsp kosher salt
  • 2 Tbsp oil (I use avocado oil)
  • 33.5 cups bread flour (or AP flour)
  • 6 oz package of pepperoni
  • 2025 slices provolone cheese
  • 2 Tbsp melted butter
  • garlic powder and oregano for sprinkling


  1. In the bowl of a stand mixer, combine sugar and warm water.
  2. Sprinkle yeast on top and let it sit 5 minutes.
  3. Add salt, oil and 3 cups of flour.
  4. Let the mixer mix for 3-5 minutes. Add flour 2 Tbsp at a time until dough is tacky but not sticky.
  5. Divide dough in half
  6. Spread one half of the dough into a large rectangle (10-12 inches wide).
  7. Starting on the short end of the rectangle, lay 2-3 pieces of provolone cheese and top with pepperoni.
  8. Fold the dough over and repeat on top of the layer you just folded over.
  9. Repeat 2-3 more times until you run out of dough, making sure to end seam side down.
  10. Repeat with the other half of the dough.
  11. Place loaves on a baking sheet, brush with melted butter and sprinkle with garlic powder and oregano.
  12. Bake at 400 degrees F for 20-25 minutes.
  13. Let cool 10 minutes, then slice and serve.

Did you make this recipe?

Tag @theleangreenbean on Instagram

Pepperoni Bread FAQs

Can you freeze homemade pepperoni bread?

Yes, you have two options. You could make the pepperoni bread, let it cool, slice it and freeze wrapped in aluminum foil and placed in a Ziploc bag. Or you could make the dough, freeze half of it and just pull the dough out of the freezer when you’re ready to make a loaf of pepperoni bread.

Best cheese for homemade cheesy pepperoni bread?

This is going to depend on personal preference. For most people, the top choice is provolone. It has a smoky flavor that pairs well with pepperoni. We’ve also made it with havarti. Or you could try pepperjack to add a little kick!

Homemade pepperoni bread with crescent rolls

If you’re looking for an option using crescent rolls, try my Turkey and Cheese Roll-ups but swap pepperoni for the turkey.

Could you make homemade pepperoni bread sticks?

If you prefer, you could split the dough in half and then into 6-8 smaller balls, spread into a smaller rectangle and add a layer or two of pepperoni and cheese and then fold the dough over, ending seam side down so the shape looks more like individual bread sticks.



Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!