• Cooking Time: 20-25
  • Servings:
  • Preparation Time:



  • 1 can refrigerated french bread dough or 1 loaf frozen or fresh bread dough
  • 1 package pepperoni slices (also works well with turkey pepperoni)
  • 1.5 cups shredded mozzerella cheese
  • 1/4 cup parmesean cheese
  • Egg wash (egg white, water)


  • Preheat oven to 350.
  • Roll out bread dough and sprinkle with mozzerella and parmesean cheeses, place pepperoni (as much as desired) on top of the cheese.
  • Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal.
  • Brush top and sides of loaf with beaten egg.
  • If desired, top loaf with cheese, pepperoni, and/or Italian seasoning.
  • Make a few diagonal slices in top of loaf for air to escape while cooking.
  • Bake on a stone or Reynolds parchment paper lined baking sheet at 350 for 20-25 min.
  • Remove from oven and let cool for 5 minutes before slicing.

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