The Ultimate Pepperoni Bread

Provolone and Pepperoni are so yummy together in this pepperoni bread it’s dangerous how simple yet sooo delicious this truly is!

This is my go to for so many things. Pepperoni bread is delicious warmed up or right out of the oven, but this is equally delicious cold right out of a cooler or refrigerator!

Anytime I am going on a road trip and staying at a hotel I make a few pepperoni rolls to keep on hand. They make a great snack or meal with no fuss or utensils needed. Pepperoni bread holds up nicely in a cooler for up to 3 days, although we never make it that long!

Over the years I have tried many different cheeses and provolone is my go to. You can make this with either Pillsbury Classic Crust or fresh dough you can buy in the prepared foods section of your grocery store. Fresh pizza dough does tend to puff up more where this cooks flat as pictured below. I prefer the Pillsbury, but if you have a dough preference both work well!

I also use Boars Head Pepperoni, just my personal preference, any pepperoni would work! You could also use turkey pepperoni if you would like a healthier option.

How cute is this garlic plate?? If you need to crush garlic or make a paste grab yourself a garlic plate! The plate has small ridges that turn the garlic into a paste. Use a rubber glove (or your hands will hold that garlic smell!) and press the garlic in a circular rubbing motion and watch it turn into a paste. If you don’t have a garlic plate you can just finely chop the garlic or smash it into a paste! If you don’t have fresh garlic on hand diced garlic will also work well. Also, these garlic plates make great gifts! I received this one as a gift myself and have picked up more and have also gifted them.

Start by rolling the dough out into a large rectangle. If using Pillsbury this is pretty easy, if the dough tears just patch it back together. If you are using fresh dough add a little flour to the working surface and use a rolling pin to get a large rectangle. Fresh dough takes a little more effort to get into the correct shape.

Preheat your oven to 350° F.

I purchase packaged provolone and use a pizza cutter to slice the stack of cheese into 3. This gives me the perfect size and amount.

Begin by laying provolone along the outer edge, touching the edge of the rectangle. Then, begin to layer your pepperoni. Slightly overlap each piece of pepperoni, the more the better!

Once finished, begin at the outer corner and fold the dough over as tightly as possible. On the top of the outer edge add the cheese and then pepperoni and flip again. You will continue this until you get to the other edge. I typically get 5 folds.

During my last roll I try to tuck the ends in. This just helps keep the cheese in the roll while baking without running onto the baking pan. I then carefully move the pepperoni bread onto a baking tray. I use my silicon mat to help keep it from sticking, if you don’t have one parchment paper would do the trick. The bread is long so I slightly bend mine to fit on the tray.

Mix the garlic with the butter and 2 tbsp. of Italian seasoning. Brush this onto the roll right before putting it in the oven.

Bake for 15 minutes. Add the shredded parmesan and broil until the cheese melts and it turns golden brown, approximately 2 minutes. Keep a close eye on broil as ovens vary.