Q: Can I make pepperoni bread ahead of time?

A: Yes! Bake, cool, wrap, and store in the fridge. Reheat in oven before serving.

Q: Can I freeze pepperoni bread?

A: Absolutely. Wrap tightly in foil and freeze. Reheat from frozen or thaw overnight.

Q: What other fillings can I use?

A: Try cooked sausage, sautéed mushrooms, olives, or spinach with cheese.

Q: Can I use crescent roll dough instead of pizza dough?

A: Yes, but baking time may be shorter. Watch for browning.

Q: How do I keep the bread from leaking?

A: Don’t overfill and always seal the seams tightly. Bake seam-side down.

Pão Recheado com Queijo Pepperoni e Crosta de Manteiga de Alho

Cheesy Pepperoni Stuffed Bread with Garlic Butter Crust

Rated 5.0 stars by 1 users

Cuisine

Italian-American

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

290

Pepperoni bread is everything you love about pizza—rolled up, baked, and sliceable. It’s the kind of recipe that doesn’t last long once it’s out of the oven.

Whether you’re feeding a game day crowd or prepping quick lunchbox slices, this cheesy, savoury bread delivers comfort in every bite.

The beauty of pepperoni bread lies in its simplicity. It starts with pizza dough and builds layers of flavour with mozzarella, pepperoni, and seasoning.

As it bakes, the cheese melts, the pepperoni crisps slightly, and the crust turns golden brown and glossy under a brush of egg wash. Add garlic butter at the end, and you've got bakery-level flavour in your own kitchen. Slice it thick, serve it hot, and watch it disappear.

Image of Cheesy Pepperoni Stuffed Bread with Garlic Butter Crust

Ingredients

1 (1lb) loaf of refrigerated pizza dough or homemade dough
1½ cups shredded mozzarella cheese
½ cup sliced pepperoni
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 tablespoon butter, melted
1 egg, beaten (for egg wash)

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Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the pizza dough on a floured surface into a large rectangle (about 10x14 inches).
Sprinkle mozzarella evenly over the dough, leaving a 1-inch border on all sides.
Add a layer of pepperoni slices, followed by Parmesan cheese, Italian seasoning, and garlic powder.
Starting from the long edge, roll the dough tightly into a log. Pinch the seam and ends to seal.
Place seam-side down on the baking sheet. Brush the loaf with egg wash.
Bake for 25–30 minutes, or until golden brown.
Brush with melted butter immediately after baking. Let rest for 10 minutes before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 16 grams; 21%
Saturated Fat: 7 grams; 35%
Cholesterol: 45 milligrams; 15%
Sodium: 580 milligrams; 25%
Carbs: 26 grams; 9%
Protein: 12 grams; 24%
Sugar: 1 grams
Fiber: 1 grams; 4%

10 dicas para cozinhar este prato

Deixe a massa descansar em temperatura ambiente por 15 minutos se estiver muito dura para rolar.
Role uniformemente para que o queijo derreta uniformemente.
Use papel manteiga para evitar que grude e facilitar a transferência.
Adicione jalapeños ou azeitonas para dar um toque especial.
Não encha demais ou pode rasgar ao rolar.
Aperte bem as costuras - as bordas soltas vazarão queijo.
Pincele com ovo batido para dar brilho e obter uma crosta dourada.
Deixe descansar antes de fatiar para evitar que o queijo respingue.
Adicione alho em pó ou flocos de pimenta à cobertura de manteiga para dar um toque extra.
Sirva com marinara quente ou rancho para mergulhar.

Sirva com sugestões

Marinara quente ou molho de pizza
Rancho ou aioli de alho
Salada César ou jardim
Cerveja gelada ou refrigerante
Fatias de batata assada ou palitos de vegetais

Perguntas frequentes

P: Posso fazer pão de calabresa com antecedência?
R: Sim! Asse, deixe esfriar, embrulhe e guarde na geladeira. Reaqueça no forno antes de servir.

P: Posso congelar pão de calabresa?
R: Absolutamente. Embrulhe bem em papel alumínio e congele. Reaqueça congelado ou descongele durante a noite.

P: Que outros recheios posso usar?
R: Experimente linguiça cozida, cogumelos salteados, azeitonas ou espinafre com queijo.

P: Posso usar massa de pão crescente em vez de massa de pizza?
R: Sim, mas o tempo de cozimento pode ser menor. Cuidado com o escurecimento.

P: Como evito que o pão vaze?
R: Não encha demais e sempre feche bem as costuras. Asse com a costura voltada para baixo.

Chef's Recommendation

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Pão Recheado com Queijo Pepperoni e Crosta de Manteiga de Alho

Cheesy Pepperoni Stuffed Bread with Garlic Butter Crust

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Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 dicas para cozinhar este prato

Sirva com sugestões

Perguntas frequentes

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Cheesy Pepperoni Stuffed Bread with Garlic Butter Crust

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 dicas para cozinhar este prato

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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