Why You’ll Love Cheesy Pepperoni Bread Recipe Recipe

I enjoy this recipe because it takes just a few minutes to assemble, and the result is warm, cheesy, and comforting. I like how versatile it is, letting me serve it as a snack, a party appetizer, or even a fun weeknight meal. I also appreciate that the crescent dough makes the process effortless while still giving me that freshly baked, golden exterior.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 can crescent roll dough 8 count
20 pepperoni slices
¼ cup mozzarella cheese
1 tablespoon butter melted
1 teaspoon Italian seasoning

Directions

1. I unroll the crescent roll dough and gently press down on the perforations to pinch the seams together.

2. I layer the pepperoni slices over the dough, then sprinkle the mozzarella cheese evenly on top.

3. I roll up the dough into a tight log.

4. I bake it at 350 degrees F for 15–20 minutes, or air fry it at 360 degrees F for 8–10 minutes.

5. I brush the top with melted butter and sprinkle with Italian seasoning.

6. I let it cool slightly, slice it, and serve warm—often with marinara sauce for dipping.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I sometimes add sliced black olives or chopped bell peppers for extra flavor and texture. I also enjoy swapping in different cheeses such as cheddar or provolone for a new twist. If I want a little heat, I sprinkle in crushed red pepper before rolling the dough. I just make sure not to overload the filling so it stays easy to roll.

Storage/Reheating

I store leftover pepperoni bread in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the oven or air fryer at a low temperature until the cheese melts again and the crust becomes crisp. I avoid microwaving when possible since it can make the bread soft instead of crisp.

FAQs

Can I make this ahead of time?

I can assemble the roll ahead, store it in the refrigerator, and bake it when I’m ready.

Can I use homemade pizza dough?

I can substitute pizza dough, though I like the lighter, flakier texture of crescent dough for this recipe.

What cheese works best?

I prefer mozzarella, but I can use Italian blends, provolone, or cheddar.

Can I freeze the baked bread?

Yes, I freeze cooled slices and reheat them in the oven or air fryer.

How do I keep the filling from leaking out?

I make sure to pinch the seams well so the cheese stays inside during baking.

Can I add sauce inside the roll?

I avoid adding sauce inside because it can make the dough soggy. I serve marinara on the side instead.

Can I make this spicy?

I add spicy pepperoni or crushed red pepper for heat.

How do I prevent the top from browning too quickly?

I cover it loosely with foil during the last few minutes of baking if it browns too fast.

What’s the best way to slice it?

I let it cool for a few minutes before slicing so the cheese sets slightly.

Can I double the recipe?

Yes, I often double or triple it for parties and use a larger baking sheet or air fryer basket.

Conclusion

I love making Cheesy Pepperoni Bread because it’s quick, satisfying, and always a crowd-pleaser. The buttery dough, gooey cheese, and savory pepperoni come together effortlessly, making this a recipe I return to whenever I want something simple yet delicious.