Loaded with pepperoni and all the cheesy goodness, this Gluten Free Pepperoni Bread is the perfect meal all wrapped in one! If you’ve never had pepperoni bread, you’re in for a treat.
I grew up (and still live) in Virginia Beach and pepperoni bread isn’t a common thing here. However, when I worked outside the home we would frequently order pepperoni bread from this little bakery down the street called Glory’s. Glory’s is owned by a Filipino family. They’ve been making all kinds of yummy Filipino food for years, such as pancit and lumpia. But my favorite thing they’ve always made has been the pepperoni bread. I don’t believe it’s a Filipino traditional food, but somehow they’ve mastered it and it is unbelievable!!
What is Pepperoni Bread?
Pepperoni bread looks almost like an uncut really soft sub roll. The bread that Glory’s makes is probably the softest bread I’ve ever had. It’s NOT pizza dough. Some from up north might argue that pizza dough is the traditional bread for this, but, at least by Glory’s standards, it’s not. If pizza dough was used, it would be more like stromboli.
It’s a soft bread that’s stuffed with pepperoni and cheese and baked to perfection. There may or may not be some seepage of cheese coming out as it bakes, and that’s perfectly okay and may even be wanted by some! Glory’s always served their pepperoni bread with a side of pizza sauce for dipping, and my copycat pizza hut pizza sauce is just the thing for the job!
The Ingredients You’ll Need to Make Pepperoni Bread
When I first posted this recipe over a year ago, I hadn’t had Glory’s pepperoni bread in over 12 years. As much as I thought I remembered it, I was way off. I thought it was a somewhat soft dough, but more like a pizza dough. And I also thought it was completely rolled up like a stromboli. It wasn’t until I went to my hairstylist and we were talking about food and she said she orders Glory’s pepperoni bread all the time! She said it’s the soft, sweet bread that makes it so special. So I went back to the drawing board and decided to try pepperoni bread with my gluten free sweet dough. And, man, if this isn’t the EXACT SAME THING as what I remember Glory’s pepperoni bread to be! The bread is so soft and squishy, not too sweet, and the dough is a BREEZE to roll out and fill with cheese and pepperoni.
- Gluten free sweet bread dough–this is the same dough I use for my cinnamon rolls, Hawaiian rolls, donuts, you name it! It’s absolutely perfect in this recipe.
- Sliced pepperoni–I found some Hillshire Farms large slices of pepperoni that work great, but any pepperoni that’s gluten free will do.
- Mozzarella cheese–I’ve tried many different styles of mozzarella and found the best is to buy a block of whole milk mozzarella cheese (not fresh mozzarella) and cut it into sticks. Shredded cheese is hard to contain when sealing the dough and I have yet to find any slices that aren’t whole milk. I really think whole milk is the way to go for maximum meltiness.
- Pizza sauce–my Copycat Pizza Hut Pizza Sauce is so easy to make and so good, but you can also use a store bought pizza sauce.
Shaping The Pepperoni Bread
First, roll the dough into a small rectangle that’s about 1/4-inch thick. Next comes the pepperoni, followed by a stick of mozzarella cheese. Don’t use fresh mozzarella packed in water. It would be too watery for this purpose.
Pull one side of the dough up and over the hunk of mozzarella. Then pull the other side up and pinch both sides together. Then pinch the ends up and over to seal. Flip them over so that the top is now on bottom. Place them on a parchment-lined baking sheet. Cover with plastic wrap and allow to rise until puffed and nearly doubled in size.
When ready to bake, preheat the oven to 350 degrees F and make a quick egg wash by whisking one egg with a tablespoon of water and a pinch of salt. Brush the egg wash on the pepperoni breads and bake for 20 minutes, or until golden brown.
Pepperoni Bread FAQs
Yes, you can add anything that would go on a pizza, except for the actual sauce. The sauce is served on the side for dipping. Sauteed onions, peppers, mushrooms, cooked and crumbled sausage, Italian sausage slices, etc.
You can make them as big or as small as you’d like. I generally go with about 4 ounces per roll, but if you want smaller sandwiches for kids, go for it. On the opposite end, if you want to make one large footlong roll, be my guest!
Pepperoni bread can be served either hot or at room temperature. So they’re perfect for putting in kids’ lunchboxes or taking to work!
When you’re looking for something different to fix for dinner, or to put in your kids’ lunchboxes, try this Gluten Free Pepperoni Bread. You’ll be addicted forever!!
Gluten Free Pepperoni Bread
- ½ recipe cinnamon roll dough
- 1 6-oz pkg pepperoni slices
- 8 oz block whole milk mozzarella cheese, cut into ¾-inch sticks
- Copycat Pizza Hut Pizza Sauce for dipping
- 1 large egg mixed with 1 tbsp water and a pinch of salt (for egg wash)
- sauteed onions, peppers, mushrooms, or any other thing you'd like to add to your pepperoni bread (optional)
- Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat.
- Knead the dough on a well-floured surface. Divide into 3-4 ounce portions (depending on the size of bread you'd like). Working with one portion of dough at a time, roll out the dough into a small rectangle that's roughly ¼-inch thick. Arrange pepperoni slices down the middle, leaving a ½-inch border. Add a stick of mozzarella cheese. Fold each side over to meet in the middle and pinch to seal. Then fold the ends up and pinch those to seal.
- Flip the rolls over so the seam is on the bottom and place them on the baking sheet. Cover with plastic wrap and allow to rise until puffed (they will only be slightly enlarged, but not doubled in size).
- Brush pepperoni bread with egg wash. Bake for 20-25 minutes, or until golden brown. Cool slightly before serving with pizza sauce for dipping.
Did you make this recipe? I’d LOVE to see it!!! Post a picture and tag @letthemeatglutenfreecake on Instagram.