Pepperoni Bread with Homemade Dough
A super simple Italian bread dough is filled with parmesan, mozzarella, and pepperoni. Very popular with kids!
Servings: 12 servings
Calories: 213kcal
Equipment
- Stand mixer or bread machine
- rimmed jelly-roll pan
Ingredients
Bread Dough
- 1 cup plus 3 tablespoons water
- 3 cups flour (all purpose or bread flour are both fine)
- 1½ teaspoons salt
- 1½ teaspoons yeast
- ½ teaspoon sugar
Filling
- ½ cup shredded or grated parmesan cheese
- 1½ cup shredded mozzarella cheese
- 3 ounces sliced pepperoni (about half a package)
Topping
- 1 egg
Instructions
- Prepare the dough. Combine all dough ingredients in a stand mixer or bread machine on the dough cycle. Then, knead until smooth or allow the bread machine to complete its cycle. If using a stand mixer, turn the dough out into an oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for one hour or until doubled in bulk.
- Prepare the baking sheet. Line a baking sheet with parchment paper. After that, place the dough on top and stretch it into a 10 x 10-inch square. Let it rest for ten minutes.
- Preheat the oven. Preheat your oven to 375°F (190°C).
- Shape the dough. Stretch the dough out to the full size of the baking sheet. Evenly distribute the fillings in this order: parmesan, mozzarella, pepperoni, leaving a 1-inch border on each side.
- Roll and seal the dough. Carefully roll up the dough, pinching all around the loaf to seal in the filling. Flip the loaf over so the seal is on the bottom. Brush with the beaten egg and make slashes on top.
- Bake. Bake for 40-50 minutes, or until the bread is golden brown. Allow it to cool for 15 minutes before slicing.
Video
Notes
Make sure your yeast is fresh and active. If it's old, the dough might not rise properly.
Don't forget to choose good quality pepperoni and cheese for the best flavor. Parmesan cheese adds flavor, so don't reduce or leave it out.
Use the recommended amount of cheese and pepperoni to prevent the filling from leaking during baking.
Make sure to seal the roll completely to keep the fillings from coming out. If a little bit does come out during baking, just remove it after the cheese has firmed up.
If you don't want to make the dough from scratch, using frozen dough is okay. Just make sure it's fully defrosted before you start.
Let the dough rest for ten minutes after the initial stretching to help it relax and make it easier to shape without tearing.
Nutrition
Calories: 213kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 571mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Calcium: 126mg | Iron: 2mg