Aunt Alice's Pepperoni Bread

March 22, 2012
Author Notes

My Aunt Alice has been bringing, by request, this pepperoni bread to family get togethers for as long as I can remember. I feel so fortunate to come from a family with so many amazing cooks and that they share their recipes with me so willingly. This recipe can be made a day ahead, stored in the refrigerator and also baked ahead and served at room temperature. The recipe is somewhere between a bread and a stromboli and totally addictive. —meganvt01

  • Makes 4 loaves
  • Dough
  • 4 1/2 cups all purpose flour
  • 1 1/2 cups water (warmed to 110 - 115 degrees)
  • 1 packet active dry yeast
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Assembly of the bread
  • 40 - 50 very thin slices of pepperoni (I used 3 inch diameter slices - you may need more if your pepperoni is narrow)
  • 2 cups shredded mozzerella
  • 2 cups shredded provolone (if you can't find shredded, use slices (about 10 and break them up into smaller pieces)
In This Recipe
  1. Dough
  2. In a large measuring cup, add the warm water, sugar and yeast. Let it proof (or bubble up) for 5 minutes. If your yeast water doesn't bubble - start over because your water may have been too hot or too cold or your yeast bad. Add 1 tablespoon of the olive oil.
  3. In a large bowl, mix the kosher salt and flour. Make a well in the center and pour in the yeast water. Mix until the dough comes together. Then use your hands to knead the dough for 3 - 5 minutes, until the ingredients are well incorporated and you have a ball. Put the dough in a bowl, pour over the remaining olive oil and let it rise for 2 hours - covered with plastic wrap.
  1. Assembly of the bread
  2. Cut your dough into four equal parts. Roll them out into rectangles (8 x 14 inches - approximately) on a floured suface. Cover each rectangle with 10 -12 slices of pepperoni, 1/2 cup mozzerella, and 1/2 cup of provolone. Starting on of the long sides of the rectangle, roll up the bread like jelly roll. Tuck in the ends of each loaf and pinch the seams together.
  3. Bake on a cookie sheet in a preheated 350 degree oven for 25 - 30 minutes or until golden brown. Serve with marinara sauce.

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Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.