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Pepperoni Bread

An absolute tailgate hit! This pepperoni roll is the perfect game day snack - packed with pepperoni, cheeses, and sweet peppers
Course Appetizer, Tailgate
Cuisine American, Italian
Keyword Pepperoni bread, pepperoni roll
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 702kcal



  • Start by preheating your oven to 425 degrees F.
  • Line a baking pan with Parchment paper and toss some semolina flour on the bottom to prevent sticking.
  •  Next, spread the pizza dough into a rectangle across the pan.
  •  There’s no rules as to how you do this step. Whichever order you’d like to fill in the meats and cheeses will work. I went bottom to top with the Provolone, mozzarella cheese, pepperoni and sweet peppers
  • After you have your meats and cheeses on the dough, it’s now time for closure. Carefully fold in the ends of the dough. Then fold over the sides of the dough with a slight pinch to the areas where the dough meets. Brush with Olive oil and a sprinkle of parmesan cheese
  • Flip it over on the seam then Brush with Olive oil and a sprinkle of parmesan cheese. Make slits across the top every inch or so to help release steam as well as a guide for slicing afterwards. Place pepperoni bread in the preheated oven.Bake for about 20-25 minutes until golden brown. Use your eyes as a guide, you want to brown it without burning it. 
  • After it’s done cooking you can either serve it if the tailgate is at your place. If you’re heading to the stadium, then wrap it in aluminum foil. Once you’re ready to serve, toss the foil directly over the heat and flip it over often to make sure it is reheated throughout. 


¼ of the pepperoni Roll


Calories: 702kcal | Carbohydrates: 57g | Protein: 36g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1851mg | Potassium: 254mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1281IU | Vitamin C: 24mg | Calcium: 579mg | Iron: 5mg