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Pepperoni-Provolone Bread

Rated as 5 out of 5 Stars
2

"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!!"
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Ingredients

3 h servings 418
Original recipe yields 20 servings (2 large loaves)

Directions

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  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.

Footnotes

  • 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; 24.7 27.1 20.9 77 1015 Full nutrition

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Reviews

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Excellent recipe for making a homemade version including the bread dough. Only changes I made was a little more flour because it was super sticky and I live in a humid area. Otherwise dough was ...

Excellent pizza roll. The dough is fantastic, soft but workable. Per the recipe I made it in the stand mixer so it came together quickly. The 1st rise time was closer to 2 hours but it's winter ...

Followed the recipe and it turned out great