Gluten Free Pepperoni Bread

Loaded with, you guessed it–pepperoni–and all the cheesy goodness, this gluten free pepperoni bread is one of my favorite things!! If you’ve never had pepperoni bread, you’ll never find it gluten free so you’ll need to make this recipe pronto.

gluten free pepperoni bread dipped in sauce

I grew up 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 I believe 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 mastered it and it’s unbelievable!!

WHAT IS PEPPERONI BREAD?

Pepperoni bread looks almost like a sub roll, uncut. 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 I disagree, at least by Glory’s standards. I think 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’s usually some seepage of cheese coming out and that arguably may be the best part of the whole thing, haha! The spilled cheese gets crispy and crunchy and we all fight over who gets the one with the most spilled cheese!! Glory’s always served their pepperoni bread with a side of pizza sauce for dipping.

pepperoni bread cut in half

HOW TO MAKE GLUTEN FREE PEPPERONI BREAD

In my search for the perfect bread dough to recreate Glory’s “glorious” pepperoni bread, I knew I wasn’t going to use my pizza dough. I thought about using my gluten free cinnamon roll dough, but it’s really too sweet for this application.

The other dough I thought would work perfectly is the dough for my Olive Garden style breadsticks. It’s very soft, but is still able to be rolled out, as long as it’s not rolled too thin.

First, roll dough into a small rectangle (about 7 by 4-inches, but it doesn’t need to be perfect). Lay some slices of white American cheese on top. Sounds strange, but this is what I use for that extra creaminess (I learned this up in Scranton, where Scott’s favorite pizza place uses it on their pizzas). You can always leave it out.

Next comes the pepperoni, followed by shredded mozzarella cheese. A sprinkling of some Italian spices (oregano, garlic salt, basil, thyme, or a pre-mixed Italian spice blend) finishes it off.

The dough is carefully rolled up and pinched to seal (at the edges and across the middle). Roll it over so the seam is on the bottom.

gluten free pepperoni bread baked

See all that leaked out cheese? I’m telling ya, it’s the best part!! People in my family will fight over that one right there. Haha!!

TIPS FOR MAKING PEPPERONI BREAD

  • Make sure all your cheese is at room temperature before starting. I once tried to roll the bread up while the American cheese slices were still too cold and firm and they ripped right through the dough.
  • Leave about a 1/2-inch border on all sides when spreading out the filling.
  • Don’t over stuff the bread or you’ll have a hard time rolling it up.
  • Feel free to use whatever cheese/meat combo you’d like. If I can remember right, Glory’s had ones filled with just cheese, cheese and pepperoni, cheese, pepperoni, and green peppers, and who knows what else. Whatever you like on your pizza can be put in the bread. Just don’t put the sauce in the bread. That’s saved for dipping.
  • Size doesn’t matter, not in these pepperoni breads anyway😉. If you want to make itty bitty ones for your kids’ lunch boxes, go for it! They’re actually just as good at room temperature as they are hot (although I prefer mine hot). If you want to make a jumbo pepperoni bread, go for it. BYOC–be your own chef 😄
  • Using parchment paper or a silicone baking mat is the best method for these breads. Otherwise, you’re gonna lose all that crispy cheese because it’ll be stuck to your pan.
  • Due to the small amount of sugar in the dough, they don’t get golden brown on the outside, just very lightly browned.
gluten free pepperoni bread dipped in sauce

When you’re looking for something different to fix for dinner, try this gluten free pepperoni bread. You’ll be addicted forever!!

gluten free pepperoni bread dipped in sauce

Gluten Free Pepperoni Bread

Loaded with, you guessed it–pepperoni–and all the cheesy goodness, this gluten free pepperoni bread is one of my favorite things!! If you've never had pepperoni bread, you'll never find it gluten free so you'll need to make this recipe pronto.
Print Recipe
Coursebread, Main Course
CuisineAmerican
KeywordGluten Free, pepperoni bread
Prep Time10 minutes
Cook Time25 minutes
Dough Prep Time5 hours
Total Time5 hours 35 minutes
Servings4 servings
AuthorKim

Ingredients

  • 1 recipe Gluten Free Olive Garden dough
  • 2 6-oz pkgs pepperoni slices
  • 16-24 oz shredded mozzarella cheese
  • ½-1 lb white American cheese slices, if desired
  • 1 tbsp pizza seasoning, as desired
  • pizza sauce for dipping

Instructions

  • Preheat oven to 350°. Line baking sheet with parchment paper or a silicone baking mat.
  • Knead dough on a well-floured surface. Divide into fourths. Working with one portion of dough, keep the rest of the dough covered with plastic wrap. Roll out each into a small rectangle, about 7 by 4-inches in size (doesn't need to be perfect). Layer with American cheese, pepperoni, shredded mozzarella, and seasoning.
  • Roll up as gently as possible to avoid tearing the dough. Pinch each end and down the middle to seal, and place on baking sheet seam side down.
  • Bake for about 25-30 minutes, or until lightly browned. Cool slightly before serving with pizza sauce for dipping.

Notes

*Pepperoni bread can be served hot or at room temperature.  
**Store leftovers in refrigerator wrapped in foil or plastic wrap.  To reheat, preheat oven to 350 degrees.  Keep wrapped in foil and bake for about 15 minutes.  
***These can also be frozen.  Wrap well and store in freezer for about 1-2 months.  
***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 

Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase.



12 thoughts on “Gluten Free Pepperoni Bread”

  • OK you must be a mind reader. My mom and I used to make pepperoni bread when I was younger and I continued the tradition when I started my own household. I was just thinking about it the other day and wishing I had a good GF version of the pepperoni bread … and viola! Here you are saving the day again! Oh my goodness I can’t wait to try this. And I agree on the white American cheese, it adds that extra creaminess. I’ve always used it on my pizza along with some shredded Cheddar. YUMMMM!!! Off to buy some pepperoni so I can make this tonight = )

    • That’s awesome!!!! Did you use white American in yours, too? When it’s on pizza, it is amazing and I thought if I put it in the pepperoni bread, it’d be so good and I was right!

      Great minds think alike 😉

    • You are so welcome, Cindy!!! That’s so awesome that everyone liked them! I was just telling my husband last night how I’ve never been happier hearing stories of people trying my recipes and liking them! I know how it is to be gluten free and go without and it just makes me so happy when I can make someone happy through my recipes 🙂 🙂 🙂

    • Nope! It gets enough of a rise when it goes into the oven. I’m making them tonight for my husband since he’s been out of town 🙂

      • Thanks! They turned out awesome! The kids and my husband as well as myself loved em:) I’ll try white cheddar next time.

        • I’m so glad you liked them!! If you’re interested in trying something new with them, you should try my cinnamon roll dough (the sweet dough) for the pepperoni bread. I tried it on my family and they all agreed they like the sweet dough better than the original. I’m on the fence. I like them both and can’t decide which one is better 🙂

  • I’m excited to try this recipe for my gf daughter, she’s been missing this! Question, in looking at the Olive Garden breadstick recipe, there are two rises (one after the breadsticks are formed). Does this dough also have two rises? At which point is it separated into the 4 rectangles?

    • Hi, Cynthia! No, for this application the dough doesn’t need two rises. After the first rise (bulk fermentation) and after the dough has been in the fridge for a while (at least 4 hours, preferably overnight), then you separate it into 4 rectangles, stuff them, and then bake them 🙂

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