Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.

  • Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.

  • Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

87.2 calories; 4.9 g protein; 0.4 g carbohydrates; 26.4 mg cholesterol; 240.7 mg sodium. Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2005
Wow! I took this to a New Year's Eve party and it was a hit! Rather than just mozzarella, I used provolone and romano as well. It was awesome! There were a few vegetarians at the party so I made a second loaf with peppers, onions, and mushrooms that was equally as good. I served this with Pizza Sauce III! Will definately make again. Thanks! Read More
(150)

Most helpful critical review

Rating: 3 stars
03/10/2003
The bread was ok but unrolled slightly when it expanded during cooking so that when the roll was sliced afterward some of the pepperoni fell out. I substituted freshly grated parmesan for the mozzarella and used about half the pepperoni. Not bad but probably won't make it again. Read More
(6)
187 Ratings
  • 5 star values: 133
  • 4 star values: 45
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/08/2005
Wow! I took this to a New Year's Eve party and it was a hit! Rather than just mozzarella, I used provolone and romano as well. It was awesome! There were a few vegetarians at the party so I made a second loaf with peppers, onions, and mushrooms that was equally as good. I served this with Pizza Sauce III! Will definately make again. Thanks! Read More
(150)
Rating: 4 stars
10/05/2005
This is good but I like to put the cheese on first and then the pepperoni so that the cheese will melt onto the bread. It is also good with provolone cheese and ham. Read More
(107)
Rating: 5 stars
12/27/2003
Great recipe. Eveyrone liked it. Make sure to put the seam side of the bread down on the pan. Read More
(106)
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Rating: 5 stars
11/17/2004
Something happened to my bread dough during the day -- totally flat so I had to scurry and quickly defrost another loaf. This was a little more labor intensive than I thought it would be. Used only a 3-ounce package of pepperoni but added a drained can of mushrooms to offset the lack of pepperoni. This was pretty good served with some heated up spaghetti sauce. I couldn't believe how big the loaf was -- we had leftovers that I had wrapped up in foil. I think it was even better today because the bread was a little fluffier softer. Anyway I am going to make this many more times and experiment with other ingredients like turkey and colby/jack ham and Swiss etc. Read More
(47)
Rating: 5 stars
04/16/2003
Very good recipe. I added some cooked italian sausage the family loved it! Read More
(42)
Rating: 5 stars
12/19/2005
this recipe was great! everyone loved it. I would suggest using a little less pepperoni and cheese than what it calls for - because it came out VERY cheese and a little hard to handle/eat. Read More
(38)
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Rating: 5 stars
07/20/2008
This is an excellent recipe. I made my own homemade bread from my Kitchen Aid mixer so I proofed up the bread again after adding pepperoni and cheese. I also had (warm) pizza sauce for dipping the bread. I brought this to my euchre group and they ate the entire loaf. I revised this with just one more step. I put a light coat of the pizza sauce on the bread before placing the pepperoni and cheese on the and it gave it even better flavor than before. I continue to make this for different functions and it is always a hit!! Read More
(37)
Rating: 5 stars
01/22/2005
Also good with chicken and feta or parmesan in place of the pepperoni and mozzerella. Read More
(34)
Rating: 5 stars
03/15/2005
Delicious! A meal in itself! Read More
(34)
Rating: 3 stars
03/10/2003
The bread was ok but unrolled slightly when it expanded during cooking so that when the roll was sliced afterward some of the pepperoni fell out. I substituted freshly grated parmesan for the mozzarella and used about half the pepperoni. Not bad but probably won't make it again. Read More
(6)