Pepperoni-Provolone Bread


This is my mom's recipe that's been in our family for 30+ years. It is a hit everywhere and is literally the first dish gone. I make it for potlucks, holidays, football games, or a meal/appetizer at home. Although I consider this a somewhat advanced recipe, it is easy to master. It is my most-requested recipe! Serve alongside your favorite marinara sauce. Freezes very well!!

Prep Time:
40 mins
Cook Time:
35 mins
Additional Time:
1 hr 45 mins
Total Time:
3 hrs
2 large loaves


  • 5 cups unsifted all-purpose flour, divided

  • 3 tablespoons white sugar

  • 1 (.25 ounce) package active dry yeast

  • 2 teaspoons salt

  • 1 ½ cups water

  • ½ cup milk

  • 3 tablespoons unsalted butter

  • 2 eggs

  • 32 slices provolone cheese

  • 1 pound sliced pepperoni


  1. Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.

  2. Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.

  3. Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.

  4. Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.

  5. Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.

  6. Let loaves rest, covered, for 30 minutes.

  7. Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.

  8. Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.

Cook's Note:

This recipe makes 2 huge loaves. I always cut one in half and freeze them in pieces. Let fully cool before freezing.

Sometimes I place pepperoni in a single layer on paper towels and microwave in batches for about 10 to 12 seconds to reduce the grease. Inevitably, the seam will loosen slightly and some cheese/pepperoni will ooze, as seen in the pic, which is why I always use parchment paper.

Nutrition Facts (per serving)

418 Calories
25g Fat
27g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 418
% Daily Value *
Total Fat 25g 32%
Saturated Fat 13g 63%
Cholesterol 77mg 26%
Sodium 1015mg 44%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 21g
Vitamin C 0mg 1%
Calcium 364mg 28%
Iron 2mg 12%
Potassium 182mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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