This Cheesy Pepperoni Bread is a total crowd pleaser. To be honest, I’ve never actually served it to a crowd, only to my family. It is literally devoured in 5 minutes or less. So my advice would be- if you are serving this to a crowd, you’re going to have to make more than one!
We have eaten it as an appetizer and as a lunch/snack. I usually have all of the ingredients on hand and it is super delicious. In fact, as I am typing this- I realize that I have all of the ingredients and I am half tempted to stop typing this and make one….
Okay, so I literally just went and made one and it’s in the oven cooking right now. It’s almost 1:00 and I haven’t had breakfast and have had waaay too much coffee. I’ve been trying to catch up on some stuff with the blog and so I have been working all morning and thus, not eating. So I’m thrilled that this will be ready in just a short time. This bread is so easy to make, that by the time my oven heated up, I was putting it in the oven to cook.
Let me show you how I made this Cheesy Pepperoni Bread 👇🏻
Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat and lightly mist it with cooking spray. Unroll the crescent dough onto the baking tray and pinch together the seams if necessary. They used to sell a crescent roll dough that didn’t have seams- so you could use that if you can find it. Or pizza dough would work as well.
Top the crescent dough with the mozzarella cheese and the pepperonis.
Then fold over the two short ends over the filling, an inch on each side. This will keep the roll from oozing out at the ends. Now grab one of the long sides and start rolling it.
The dough may stick a little to the tray, just try and keep it from ripping. It’s much easier to roll on the baking sheet than to roll it up somewhere else and try to move it. Once it is rolled all of the way, position it so that the seam is facing down.
Now crack an egg into a small bowl and add a tablespoon of water and whisk together. Brush the egg wash over the dough. You will have leftover egg, just dispose of it.
Mix together the shredded parmesan and the Italian seasoning and then sprinkle it over the top. To be honest, I didn’t bother with this step. I simply grated my parmesan over the top and then sprinkled on the Italian seasoning, but if you’re a stickler for steps and measuring, then mix them together. 😉
Bake for 15-20 minutes until the roll is nice and golden brown.
Then slice it up (may want to transfer to a cutting board to slice if you’re using a mat) and serve it warm with marinara sauce.
Enjoy!
These are the recommended products that I used to create this delicious recipe! These are not only products that I use, but products that I love.
Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.
| Prep Time | 5 Minutes |
| Cook Time | 15-20 Minutes |
| Servings |
Servings
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- 1 Package 12 Oz Flaky Crescent Rolls
- 1 1/2 Cups Shredded Mozzarella Cheese
- 20-24 Sandwich Style Pepperoni Slices
- 1 Large Egg + 1 Tbsp Water
- 1 Tsp Italian Seasoning
- 1/4 Cup Freshly Shredded Parmesan,
- Marinara, for serving
Ingredients
|
|
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat and slightly mist with cooking spray. Unroll the crescent dough onto the baking sheet and pinch the seams together, if needed.
- Top with shredded mozzarella and then the pepperoni slices, leaving the edges clear. Then fold over the two short sides about an inch over the filling.
- Pick one of the long sides and start rolling it up. The dough may stick slightly to the tray, just try to unstick it as you roll. When it is rolled all of the way, position it so that it seam side down.
- In a small bowl, add the egg and one tablespoon of water whisk with a fork. Brush the egg wash over the crescent dough. Combine the Italian seasoning and the parmesan in a small bowl. Sprinkle the Italian seasoning and the freshly shaved Parmesan over roll. Bake for about 15-20 minutes until the outside is golden brown.
- Remove to a cutting board and cut into slices. Serve warm with marinara for dipping.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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