This homemade pepperoni bread with stretchy cheese is cozy baking at its best: a soft, lofty crumb, a generous cheese filling, and a deeply golden crust. Inside, cream cheese meets grated hard cheese; on top, herbed melted butter, extra cheese, and mini pepperoni slices bake into an irresistible crisp finish.
Ingredients
Dough
- Warm water — 1 cup | 230 ml
- Honey — 0.4 oz | 12 g
- Instant dry yeast — 0.25 oz | 7 g
- Olive oil — 1.1 oz | 25 ml
- All-purpose flour — 3.6 cups | 450 g
- Salt — 0.3 oz | 8 g
Filling
- Hard cheese, grated — 8.8 oz | 250 g
- Cream cheese — 3.5 oz | 100 g
For brushing and topping
- Herbed butter (melted butter mixed with herbs) — to taste
- Grated cheese — to taste
- Mini pepperoni slices — to taste
Step-by-step method
- Make the starter: dissolve the honey in the warm water, stir in the yeast, and let stand for 10 minutes until lightly foamy.
- Add the olive oil, then add the flour and salt. Knead for 6–8 minutes, until smooth and elastic, using a stand mixer on medium speed or by hand.
- Shape the dough into a ball, place it in an oiled bowl, cover, and leave in a warm spot for 60–75 minutes, until doubled in size.
- Prepare the filling: soften the cream cheese to a creamy consistency and grate the hard cheese on the coarse side of a grater.
- Punch down the risen dough and roll it out into a rectangle about 12 x 16 in | 30 x 40 cm.
- Spread a thin layer of cream cheese, leaving a 0.8 in | 2 cm border, and evenly scatter the grated hard cheese over the surface.
- Tightly roll up from the long side, pinch the seam and ends well, and place seam-side down on a parchment-lined baking sheet.
- Brush the top with herbed melted butter, sprinkle lightly with grated cheese, and arrange the mini pepperoni slices on top.
- Cover and proof for 20 minutes. Meanwhile, preheat the oven to 392°F | 200°C.
- Bake for 25–30 minutes, until the crust is golden and the cheese is melted. Transfer to a rack, brush lightly with the remaining herbed butter, cool for 10 minutes, and slice.
Serving and storage
Serve the bread warm so the cheese stays stretchy inside. It is excellent on its own or with marinara sauce, tomato dip, or a light garlic sauce. Store cooled bread in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Reheat in a 320°F | 160°C oven for 8–10 minutes.
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Tips and variations
- Water temperature: keep it between 95–104°F | 35–40°C so the yeast wakes up without overheating.
- Flour: judge by texture — the dough should be soft and slightly tacky; add 1–2 tbsp of flour if needed.
- Herbs for the butter: Italian seasoning, oregano, basil, parsley, and a pinch of garlic powder all work well.
- Cheese: use mozzarella for extra stretch; Parmesan or cheddar will add a deeper flavor.
- Heat: add a pinch of chili flakes to the filling if you like it spicier.
- Shape: instead of a roll, braid three strands, brush with butter, and top with cheese and pepperoni.
Nutritional value (per serving)
| Calories | ≈ 470 kcal |
| Protein | ≈ 16 g |
| Fat | ≈ 23 g |
| Carbohydrates | ≈ 44 g |
| Sodium | moderate |
Frequently asked questions
Can I replace the pepperoni with another sausage?
Yes. Thin slices of any dry-cured sausage or salami will work well. Choose options that are not too fatty and are well dried so the top stays crisp.
What should I do if the dough does not rise well?
Check the freshness of the yeast and the water temperature. Place the bowl in a warm, draft-free spot (around 79–82°F | 26–28°C) and allow more time, until doubled in size.
Can I make it ahead and freeze it?
Yes. Bake the bread, let it cool, wrap it tightly, and freeze for up to 2 months. Thaw in the refrigerator and reheat for 10–12 minutes at 338°F | 170°C.