Pepperoni Swirl Bread

pepperoni swirl pizza bread 1_small
Living in Kansas, NCAA tournament time is right up there with birthdays and anniversaries in terms of importance. We don’t miss a game that our beloved Jayhawks are playing in. In our case, we almost always have or attend a watch party, and we’re even a little superstitious about wearing the same clothes, bringing the same food, etc. so as not to mess up the Jayhawk mojo.

So it’s with slight trepidation that I’ve been testing recipes to bring to our parties this year. Not only do they have to be good, they have to be so good that everyone will forgive me for breaking protocol and bringing my cheesecake-stuffed strawberries.

Just to be safe, I might bring both.

But this swirled pepperoni bread is so yummy, and so easy since it starts with storebought crescent dough. It puffs up into something so pretty to look at, but even better to eat!

p.s. The hardest part about this is making sure the center is cooked through but the outside doesn’t get too brown. Don’t forget to cover the bread with foil for the first half hour to keep that from happening.

Pepperoni Swirl Bread

Pepperoni Swirl Bread


1 tablespoon butter

2 (8-ounce) Pillsbury Crescent Seamless Dough Sheets

1 cup pizza sauce

8 ounces mozzarella cheese, shredded

4 ounces mini pepperonis


Preheat oven to 350 degrees F. Lightly butter a 9x5 loaf pan.

Unroll one Pillsbury dough sheet on a silpat liner or lightly floured surface. Use a rolling pin to spread it just slightly thinner (maybe 1-inch on each side, tops). Top the sheet with 1/2 cup of pizza sauce, half of the mozzarella cheese, and half of the pepperoni slices.

Cut the dough sheet into 6-8 even pieces and stack them up vertically. Repeat the process with the second dough sheet and stack those up too. Set the stacked layers in loaf pan, one set on each side. (Don't turn them on their side just set them directly in.) Spray a piece of foil with cooking spray and loosely cover dough. (The foil is just to keep the top from over-browning before the middle is done.)

Bake, covered, at 350 degrees F. for 30 minutes. Remove foil. Bake an additional 25-30 minutes until the loaf is browned and cooked through.

Let loaf cool for 10 minutes and then turn upside down on a platter. Let cool slightly, then slice.

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