Introduction

Oh, the cozy kitchen magic! Do you remember those days of pizza parties and the sheer joy of pulling apart a warm, cheesy slice? Well, get ready to bring that feeling right back into your home with this incredible Pepperoni Pizza Pull-Apart Bread. It’s more than just a recipe; it’s a ticket to a happy, delicious memory. Whether you’re hosting a game night, a casual get-together, or just craving a comforting treat, this recipe is your new best friend. It’s ridiculously easy to make, surprisingly quick, and the end result is pure, unadulterated yumminess!

Why You’ll Love This Recipe

Fast: Perfect for when you need a crowd-pleaser without spending hours in the kitchen.
Easy: Even if you’re new to baking, you’ll nail this one. The dough is forgiving and the assembly is a breeze!
Giftable: Imagine bringing a warm pan of this to a friend’s house – talk about a showstopper!
Crowd-pleasing: Seriously, who can resist warm bread, gooey cheese, and savory pepperoni? Everyone will be asking for the recipe.

Ingredients

Let’s gather our goodies! These are simple things you likely have on hand or can grab easily at your local grocery store.

2 3/4 cups all-purpose flour, divided: This is our sturdy foundation for the dough.
2 teaspoons sugar: A little sweetness to wake up the yeast.
1 teaspoon salt: For flavor and to balance the sweetness.
2 1/4 teaspoons instant yeast (1 envelope): The magic ingredient that makes our bread rise and become fluffy.
1/3 cup whole milk: Adds richness and tenderness to the dough.
6 Tablespoons unsalted butter: Because butter makes everything better, right?
1/4 cup water: To get our liquid mixture just right.
2 large eggs, at room temperature: They bind everything together and add a lovely texture.
1/2 cup pizza or marinara sauce: Your favorite is perfect here!
1 cup shredded mozzarella cheese: The quintessential pizza cheese – gooey and melty!
1/4 cup sliced pepperoni: Because you can’t have pizza bread without pepperoni!
2 Tablespoons unsalted butter, melted: For that golden, garlicky crust.
2 cloves garlic, minced: The aromatic star of our topping!

How to Make It

Alright, let’s get our hands a little floured and create some magic! This is where the fun really begins.

Mix the Dry Stuff: In the bowl of your stand mixer (or a big mixing bowl if you’re going the manual route!), whisk together 2 cups of the all-purpose flour, sugar, salt, and instant yeast. Give it a good little mix.
Warm it Up Gently: In a small saucepan, gently heat the milk, 6 tablespoons of butter, and water over medium-low heat. We just want to melt the butter and make the mixture lukewarm – think baby bathwater! Definitely do not let it boil.
Combine Wet and Dry: Pour that lovely warm mixture and the eggs into the stand mixer bowl with your dry ingredients.
Start the Dough Dance: Attach your dough hook. Mix everything on low speed until it just starts to come together. It might look a little shaggy, and that’s totally okay.
Add More Flour, Little by Little: Now, gradually add the remaining 3/4 cup of flour, about 1/4 cup at a time. Keep mixing until a soft dough forms that starts to pull away from the sides of the bowl. You’re looking for a dough that’s soft and pliable, not sticky.
Knead to Perfection: Increase the mixer’s speed to medium and let it knead for about 5-7 minutes. You’ll know it’s ready when the dough is smooth, elastic, and springs back when you gently poke it.
First Rise: Time to Relax! Lightly oil a clean bowl. Gently place your dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and find a nice, warm spot for it to do its thing for 1 to 1.5 hours, or until it has doubled in size. Patience, my friend!
Punch Down and Flour Up: Once the dough has risen beautifully, punch it down gently to release the air. Turn the dough out onto a lightly floured surface.
Roll it Out: Grab your rolling pin and roll the dough into a large rectangle, aiming for about 12×18 inches. Think of it like a pizza canvas!
Sauce it Up: Spread your pizza or marinara sauce evenly over the dough, but leave about a 1-inch border all around. We don’t want sauce oozing out everywhere just yet!
Cheese and Pepperoni Time: Sprinkle that glorious shredded mozzarella cheese all over the sauce, followed by your delicious pepperoni slices.
Roll it Tight: Starting from one of the long sides, roll the dough up tightly, just like you would a jelly roll. Pinch the seam really well to seal it up.
Slice and Dice: Now, using a sharp knife, cut your log into 12 equal pieces. This is where the “pull-apart” magic starts to happen!
Arrange with Love: Grease a loaf pan or a 9×13 inch baking dish. Arrange your dough pieces cut-side up in the pan, nestling them snugly together. They should fit in there like little pizza puzzle pieces!
Second Rise: Almost There! Cover the pan again with plastic wrap and let it rise for another 30-45 minutes, or until the pieces look puffed and are touching each other.
Preheat the Oven: While the bread is having its second rise, preheat your oven to 375°F (190°C).
Garlic Butter Bliss: In a small bowl, whisk together the melted butter and minced garlic.
Brush it On: Once the bread has puffed up, brush that wonderful garlic butter mixture evenly over the tops of all the pieces. This is going to give us that amazing golden crust!
Bake to Perfection: Pop the pan into your preheated oven and bake for 20-25 minutes. You’re looking for a beautiful golden brown color and for the bread to be cooked through.
Cool and Enjoy: Let your masterpiece cool slightly in the pan before digging in. The hardest part is waiting!

Substitutions & Additions

Feeling creative? I love to experiment in the kitchen! Here are some ideas to make this recipe your own:

Sauce: If you’re not a fan of traditional marinara, try a pesto, a creamy alfredo sauce, or even a spicy buffalo sauce!
Cheese: Mix in some cheddar, provolone, or a sprinkle of Parmesan for extra flavor. A little sprinkle of red pepper flakes would be great too!
Toppings: Got leftover cooked sausage, finely chopped bell peppers, onions, or mushrooms? Feel free to sprinkle those in with the pepperoni and cheese! Just make sure any veggies are pre-cooked and don’t add too much moisture.
Herbs: A little dried oregano or Italian seasoning sprinkled over the cheese before rolling can add another layer of flavor.
Gluten-Free: While I haven’t personally tested this, you could try a good-quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly.

Tips for Success

A few little secrets to ensure your Pepperoni Pizza Pull-Apart Bread is an absolute triumph:

Don’t Over-flour: Resist the urge to add too much flour when kneading. The dough should be soft and slightly tacky, but not sticky enough to be unmanageable. Too much flour can lead to a dry, dense bread.
Warm Place for Rising: If your kitchen is chilly, you can create a warm spot by turning on your oven to its lowest setting for a few minutes, then turning it off and placing the dough inside (with the oven door slightly ajar).
Pinch that Seam: Make sure to really pinch the seam of your rolled log to prevent it from opening up during baking.
Prep Ahead: You can make the dough up to the end of step 7 and then refrigerate it overnight. In the morning, let it come to room temperature for about 30 minutes before proceeding with rolling and filling.
Evenly Spaced: Try to place your pull-apart pieces in the pan so they have a little room to puff up and connect. This helps them bake evenly and create those irresistible pull-apart sections.

How to Store It

Leftovers (if there are any!) are a treat too!

Room Temperature: Store any leftover pull-apart bread in an airtight container at room temperature for up to 2 days. It’s still delicious!
Reheating: For the best results, gently reheat slices in a toaster oven or a regular oven at 300°F (150°C) for a few minutes until warmed through and slightly crispy. A microwave will work too, but it can make the bread a bit softer.

FAQs

Can I make this ahead of time? You can prepare the dough and let it do its first rise, then refrigerate it overnight. Let it come to room temperature for about 30 minutes before you continue with the recipe.
What if I don’t have a stand mixer? No problem! You can absolutely make this dough by hand. It will take a little more elbow grease during the kneading process, but it’s totally doable.
Can I freeze this bread? I haven’t tried freezing it after it’s been baked, but you could prepare the unbaked dough (up to step 15) and freeze it. Thaw it in the refrigerator overnight, then let it come to room temperature and proceed with baking.
Is it spicy? This recipe as written is not spicy, unless you add a pinch of red pepper flakes or use a spicy marinara sauce. The pepperoni adds a savory, slightly peppery flavor.

Pepperoni Pizza Pull-Apart Bread

This Pepperoni Pizza Pull-Apart Bread is an easy, cheesy, and irresistibly fun recipe perfect for game nights, get-togethers, or a comforting treat. It brings back the joy of pizza parties with its warm, gooey, and savory flavors.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Servings 8 servings

Equipment

Stand Mixer or large mixing bowl
Small saucepan
Rolling Pin
Sharp knife
Loaf pan or 9x13 inch baking dish
Small bowl for garlic butter

Ingredients

For the Dough

2.75 cups all-purpose flour divided
2 teaspoons sugar
1 teaspoon salt
2.25 teaspoons instant yeast 1 envelope
0.33 cup whole milk
6 Tablespoons unsalted butter
0.25 cup water
2 large eggs at room temperature

For the Filling and Topping

0.5 cup pizza or marinara sauce your favorite
1 cup shredded mozzarella cheese
0.25 cup sliced pepperoni
2 Tablespoons unsalted butter melted
2 cloves garlic minced

Instructions

In the bowl of your stand mixer (or a big mixing bowl), whisk together 2 cups of the all-purpose flour, sugar, salt, and instant yeast.
In a small saucepan, gently heat the milk, 6 tablespoons of butter, and water over medium-low heat until lukewarm. Do not let it boil.
Pour the warm mixture and eggs into the stand mixer bowl with the dry ingredients.
Attach the dough hook. Mix on low speed until it just starts to come together, forming a shaggy dough.
Gradually add the remaining 3/4 cup of flour, about 1/4 cup at a time, mixing until a soft dough forms that pulls away from the sides of the bowl. It should be soft and pliable, not sticky.
Increase the mixer's speed to medium and knead for 5-7 minutes, until the dough is smooth, elastic, and springs back when poked.
Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Punch down the dough gently. Turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, about 12x18 inches.
Spread the pizza or marinara sauce evenly over the dough, leaving a 1-inch border all around.
Sprinkle the mozzarella cheese and pepperoni slices over the sauce.
Starting from one long side, roll the dough up tightly like a jelly roll. Pinch the seam well to seal.
Using a sharp knife, cut the log into 12 equal pieces.
Grease a loaf pan or a 9x13 inch baking dish. Arrange the dough pieces cut-side up in the pan, snugly together.
Cover the pan and let it rise for another 30-45 minutes, until puffed and touching.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the melted butter and minced garlic.
Brush the garlic butter mixture evenly over the tops of the bread pieces.
Bake for 20-25 minutes, until golden brown and cooked through.
Let cool slightly before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat slices in a toaster oven or regular oven at 300°F (150°C) until warmed through and slightly crispy.