Pepperoni Pizza Bread

This Pepperoni Pizza Bread is the ultimate comfort food, combining the chewy texture of homemade dough with the classic flavors of pizza. The soft, yeast-leavened bread is studded with gooey mozzarella cheese and thinly sliced pepperoni, creating a perfect balance of salty, savory, and cheesy goodness in every bite. Ideal for game day gatherings, family dinners, or a quick weeknight snack, this dish brings the taste of the pizzeria directly to your kitchen table. The bread is easy to prepare using pantry staples and requires minimal hands-on time. Serve it warm for the best melting experience, pairing it with marinara sauce for dipping or enjoying it as a hearty side to any meal.

Cuisine: Italian

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 2507.0

Description

This Pepperoni Pizza Bread is the ultimate comfort food, combining the chewy texture of homemade dough with the classic flavors of pizza. The soft, yeast-leavened bread is studded with gooey mozzarella cheese and thinly sliced pepperoni, creating a perfect balance of salty, savory, and cheesy goodness in every bite. Ideal for game day gatherings, family dinners, or a quick weeknight snack, this dish brings the taste of the pizzeria directly to your kitchen table. The bread is easy to prepare using pantry staples and requires minimal hands-on time. Serve it warm for the best melting experience, pairing it with marinara sauce for dipping or enjoying it as a hearty side to any meal.

Ingredients

2 cup Water
1 cup Milk
7 cup All-purpose flour; to 8 cups
2 Active Dry yeast
1/4 cup Sugar
1 tablespoon Salt
3 cup Mozzarella cheese; shredded
1/4 pound Butter; melted

Directions

1
Warm the water and milk in a saucepan until it reaches 120F (49C) to activate the yeast without killing it.
2
In a large mixing bowl or stand mixer, combine the warm liquid mixture, sugar, and active dry yeast. Let stand for 5-10 minutes until foamy.
3
Add the salt and 1 cup of all-purpose flour to the yeast mixture. Beat at medium speed for 2 minutes until smooth.
4
Gradually add the remaining flour, one cup at a time, mixing until the dough is too stiff to stir and pulls away from the sides of the bowl.
5
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. If the dough is sticky, add more flour; if too dry, add a splash of water.
6
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
7
Punch down the risen dough to release air bubbles. Divide the dough in half.
8
On a floured surface, roll each half of the dough into a 9x14-inch rectangle.
9
Sprinkle half of the shredded mozzarella cheese over each rectangle, leaving a small border around the edges.
10
Arrange the thinly sliced pepperoni in a checkerboard pattern over the cheese.
11
Roll the dough tightly from the long end into a log shape, pinching the seam to seal.
12
Place the logs, seam side down, in greased 9x13-inch baking pans.
13
Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld and dough to set.
14
Remove from refrigerator and let stand at room temperature for 30 minutes to take the chill off.
15
Preheat oven to 375F (190C).
16
Bake for 25-30 minutes, or until the bread is golden brown and the cheese is bubbly.
17
Brush the tops with melted butter immediately after removing from the oven.
18
Let cool for 5 minutes before slicing and serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 2507.0kcal

% Daily Value *
Total Fat 69.2g107%
Saturated Fat 41.2g206%
Cholesterol 188.2mg63%
Sodium 3255.0mg136%
Total Carbohydrate 380.7g127%
Dietary Fiber 14.8g60%
Sugars 21.3g
Protein 89.8g180%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a 350F oven for 10 minutes to restore crispiness.

Add chopped parsley, oregano, or garlic powder to the dough or sprinkle on top before baking for extra flavor. You can also substitute or add other cheeses like cheddar or parmesan.

Ensure your water/milk mixture is not hotter than 120F, or it will kill the yeast. The dough should be soft but not sticky; adjust flour as needed based on humidity.

Keywords: pepperoni, pizza bread, cheesy, homemade, yeast dough, mozzarella, savory, comfort food, party snack, italian style, oven baked, garlic bread, cheese pull, easy dinner, family favorite, carbs, snack, side dish, appetizer, game day

Read it online: https://www.chefs-mate.com/recipe/pepperoni-pizza-bread/