Cheesy Pepperoni Bread Loaf

Cheesy Pepperoni Bread Loaf: Indulge in the savory goodness of Cheesy Pepperoni Bread Loaf! This delicious homemade bread features layers of gooey cheese and flavorful pepperoni, making it the perfect snack or meal. Follow our easy-to-understand instructions to create this mouthwatering bread loaf from scratch. Perfect for pizza lovers and comfort food enthusiasts alike!

Cheesy Pepperoni Bread Loaf Recipe

If you’re a fan of pizza and savory baked goods, then this Cheesy Pepperoni Bread Loaf is an absolute game-changer. Combining the delicious, melty cheese and pepperoni of a classic pizza with the soft, fluffy texture of homemade bread, this loaf is the ultimate comfort food. Imagine slicing into a warm, golden crust only to reveal the irresistible combination of gooey cheese, seasoned pepperoni, and a hint of garlic and herbs. It’s a versatile dish that can be enjoyed as a snack, appetizer, or even as a main course.

Whether you’re preparing a casual family meal, hosting a get-together, or just craving a fun twist on your regular bread, this Cheesy Pepperoni Bread Loaf is sure to become a favorite in your kitchen. The best part? It’s easier to make than it sounds! With a simple dough recipe, a few essential ingredients, and a little patience, you’ll have a golden loaf ready to impress.

Let’s dive into the step-by-step instructions to create this mouthwatering Cheesy Pepperoni Bread Loaf.

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Ingredients

For the Cheesy Pepperoni Bread Loaf, you’ll need the following ingredients. We’ll break it down into components for the dough and the filling.

A.For the Dough:

1. All-Purpose Flour – 3 ½ cups (plus more for dusting)
   • Flour is the main ingredient for the dough. All-purpose flour will create a soft and chewy loaf that perfectly complements the fillings.
2. Active Dry Yeast – 2 teaspoons
   • Yeast is what helps the dough rise, giving it a light, airy texture. Be sure to use active dry yeast and proof it before adding it to the dough mixture.
3. Warm Water – 1 ¼ cups (110°F/43°C)
   • Warm water is essential for activating the yeast. Make sure the water is not too hot, as this can kill the yeast.
4. Granulated Sugar – 1 tablespoon
   • Sugar provides food for the yeast to grow and helps activate it. It also slightly sweetens the bread.
5. Salt – 1 teaspoon
   • Salt enhances the flavor of the bread and helps regulate the yeast’s activity.
6. Olive Oil – 2 tablespoons
   • Olive oil adds moisture and flavor to the dough, resulting in a soft, flavorful loaf.
7. Garlic Powder – ½ teaspoon
   • Garlic powder gives the bread a savory flavor, which pairs beautifully with the pepperoni.
8. Dried Italian Herbs – 1 teaspoon (such as oregano, basil, thyme)
   • Italian herbs add an aromatic, herby flavor to the bread dough, enhancing the overall taste of the loaf.

B.For the Filling:

1. Mozzarella Cheese – 2 cups (shredded)
   • Mozzarella is the go-to cheese for pizza-style bread. It’s melty, gooey, and mild, offering the perfect base for the cheesy filling.
2. Cheddar Cheese – 1 cup (shredded)
   • Cheddar cheese adds a sharp, tangy contrast to the mozzarella and complements the pepperoni.
3. Pepperoni Slices – 1 ½ cups (roughly chopped or sliced)
   • The star ingredient! Pepperoni adds a burst of savory flavor and a bit of spice that makes this bread loaf irresistible.
4. Parmesan Cheese – ½ cup (grated)
   • Parmesan cheese gives the filling a slightly nutty, salty depth of flavor that enhances the overall richness of the loaf.
5. Red Pepper Flakes – ¼ teaspoon (optional)
   • If you like a little heat, red pepper flakes are a great addition. They give the bread a subtle spiciness that works well with the cheese and pepperoni.
6. Garlic Butter (for brushing) – 3 tablespoons (melted)
   • Garlic butter gives the bread a golden, savory finish with a burst of rich garlic flavor.

Instructions

1. Prepare the Dough

Making the dough for your Cheesy Pepperoni Bread Loaf is the foundation of this recipe. Follow these steps carefully for the best results:

1. Activate the Yeast:
   • In a small bowl, combine the warm water (110°F/43°C) with the granulated sugar. Stir gently to dissolve the sugar.
   • Sprinkle the active dry yeast over the top of the water and sugar mixture. Let it sit for about 5-10 minutes, until it becomes foamy. If the yeast doesn’t foam, it may be inactive, and you’ll need to use a new packet of yeast.
2. Mix the Dough:
   • In a large bowl, combine the flour, salt, garlic powder, and dried Italian herbs. Stir to evenly distribute the dry ingredients.
   • Once the yeast mixture is foamy, pour it into the dry ingredients along with the olive oil.
   • Stir the mixture with a wooden spoon until it forms a dough. The dough should be slightly sticky but manageable.
3. Knead the Dough:
   • Lightly flour your countertop or work surface and turn the dough out onto it.
   • Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour as needed.
   • Once the dough is kneaded, shape it into a ball.
4. Let the Dough Rise:
   • Place the dough in a lightly oiled bowl, turning it once to coat it with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

2. Prepare the Filling

While the dough is rising, prepare the cheesy and pepperoni filling:

1. Shred the Cheeses:
   • Shred the mozzarella and cheddar cheeses and set them aside in a mixing bowl.
   • Grate the Parmesan cheese if you’re using block cheese. Set it aside as well.
2. Chop the Pepperoni:
   • If your pepperoni slices are large, chop them into smaller pieces for an even distribution in the bread.
3. Prepare the Garlic Butter:
   • In a small microwave-safe bowl, melt the butter. Once melted, stir in the garlic powder. You can also add a pinch of salt to taste if desired.

3. Shape the Dough and Fill the Loaf

Now that the dough is ready, it’s time to shape it and load it with the cheesy pepperoni filling:

1. Roll Out the Dough:
   • Preheat your oven to 375°F (190°C).
   • Once the dough has risen, punch it down to release the air bubbles. Transfer it to a floured surface and roll it out into a large rectangle, about 12×18 inches.
2. Add the Filling:
   • Brush the entire surface of the dough with half of the garlic butter.
   • Evenly sprinkle the mozzarella, cheddar, and Parmesan cheeses over the dough, leaving a small border along the edges.
   • Scatter the chopped pepperoni pieces across the cheese.
   • If you like a little heat, sprinkle the red pepper flakes over the filling.
3. Roll the Dough:
   • Starting at one edge, carefully roll the dough into a tight log, sealing the edges as you go. Make sure the seam is facing down to prevent it from unrolling while baking.
4. Place the Loaf in a Pan:
   • Lightly grease a loaf pan (9×5 inches) or line it with parchment paper.
   • Carefully transfer the rolled dough into the loaf pan, tucking the ends under.

4. Second Rise and Baking

1. Let the Loaf Rise:
   • Cover the loaf pan with a clean kitchen towel and allow the dough to rise for another 20-30 minutes, or until it has puffed up slightly.
2. Brush with Garlic Butter:
   • Before baking, brush the top of the loaf with the remaining garlic butter for a golden, savory crust.
3. Bake the Loaf:
   • Place the loaf in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
   • If the top starts to brown too quickly, tent it with aluminum foil to prevent overbaking.
4. Cool and Slice:
   • Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
   • Slice the loaf while it’s still warm to enjoy the gooey, melty filling.

Tips and Variations

• Spicy Pepperoni: If you enjoy a bit of extra spice, consider using spicy pepperoni or adding sliced jalapeños to the filling.
• Herb Infused: For more depth of flavor, you can infuse the garlic butter with fresh herbs such as rosemary or thyme.
• Add Veggies: For a more well-rounded bread, consider adding sautéed bell peppers, onions, or mushrooms to the filling for extra texture and flavor.
• Freezing: You can freeze the baked loaf for up to 3 months. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Reheat in the oven for 15-20 minutes at 350°F (175°C) to restore its fresh-baked texture.

Conclusion

This Cheesy Pepperoni Bread Loaf is the perfect combination of savory, cheesy, and satisfying. Whether you serve it as an appetizer, snack, or part of a main meal, it’s guaranteed to be a hit with anyone who loves pizza or cheesy breads. Its golden crust, gooey cheese, and flavorful pepperoni filling make it an irresistible treat that’s sure to become a staple in your recipe collection.

So, gather your ingredients, roll up your sleeves, and enjoy the warm, comforting delight of homemade Cheesy Pepperoni Bread Loaf. Happy baking!

FAQs:

How long is pepperoni bread good for in the fridge?

As with most homemade breads, pepperoni bread can be stored in an airtight container at room temperature for around 3 days. It can be stored in the fridge for around 1 week and in the freezer for 6 months. Wrap tightly in plastic wrap and freezer safe storage bags when freezing.

How many calories are in pepperoni cheese bread?

1 slice of pepperoni cheese bread (Marketside) contains 190 Calories.

Do pepperoni and cheese rolls need to be refrigerated?

In case you are not familiar with them, they are pepperoni (and often cheese) baked inside of a soft yeast bread dough. They do not require refrigeration and are great in the lunch box.

How long to reheat pepperoni bread?

To reheat, individual slices can be warmed in the microwave, or use the oven for best results. Place on a nonstick baking sheet and warm in a 350°F oven for 5-10 minutes. Serve up pepperoni bread with all of your game day favorites like buffalo chicken dip, spinach artichoke dip, and loaded baked potato dip.

How long is pepperoni safe to eat?

Hard or dry sausage (such as pepperoni and Genoa salami), whole and unopened, can be stored indefinitely in the refrigerator or up to 6 weeks in the pantry. After opening, refrigerate for up to 3 weeks. Hard or dry sausages will not have the phrase “Keep refrigerated” printed on the package.

Does cheese and pepperoni have carbs?

1 inch cube of pepperoni cheese (Troyer) contains 90 Calories. The macronutrient breakdown is 4% carbs, 69% fat, and 26% protein.

How long are pepperoni rolls good?

Pepperoni Rollers must be kept refrigerated (40 degrees or less) and are best if consumed or frozen within 5 days of delivery.

How long is cheese good for in the fridge?

Soft cheeses such as cottage cheese, ricotta or Brie can be refrigerated one week but they don’t freeze well. Hard cheeses such as cheddar, Swiss and Parmesan can be stored in the refrigerator six months before opening the package and three to four weeks after opening. It can also be frozen six months.

Is cheese and pepperoni a healthy snack?

1 box of pepperoni & cheese snack (Unknown) contains 400 Calories. The macronutrient breakdown is 13% carbs, 69% fat, and 17% protein. This is a good source of protein (32% of your Daily Value), calcium (39% of your Daily Value), and vitamin a (17% of your Daily Value).

Which cheese lasts the longest?

Parmigiano Reggiano (and Parmesan, Grana Padano, etc.)

In Italy, Parmesan is often stored at room temperature without going bad. In fact, if you’re just buying one cheese to keep in your fridge for as long as it takes to go through the block, buy some Parm.