The “Stuffed Spiral” Pepperoni Pizza Bread
This recipe uses a simple yeast dough that is sturdy enough to hold a heavy payload of pepperoni and cheese.
| Category | Details |
| Prep Time | 20 minutes (+ 1 hour rise) |
| Bake Time | 25–30 minutes |
| Total Time | ~2 hours |
| Yield | 1 Large Loaf |
🍴 Ingredients
- The Dough:
- 3 cups All-purpose flour
- 1 packet (2 ¼ tsp) Instant yeast
- 1 cup Warm water (about 43°C)
- 2 tbsp Olive oil + 1 tsp Sugar & 1 tsp Salt
- The Filling:
- 6 oz Sliced pepperoni (the “cup and char” style is excellent here)
- 2 cups Shredded low-moisture mozzarella cheese
- 1 tsp Dried oregano or Italian seasoning
- The Crust Finish:
- 1 Egg (beaten for egg wash)
- 1 tbsp Grated Parmesan & ½ tsp Garlic powder
👩🍳 Instructions
1. The Dough Rise
- Mix the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Stir in the flour, salt, and olive oil. Knead for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour (or until doubled).
2. The Great Expansion
- Preheat your oven to 190°C (375°F).
- Punch down the dough and roll it out on a floured surface into a large rectangle (approx. 10×14 inches).
3. The Layering
- Leave a 1-inch border around the edges. Layer the mozzarella cheese first, followed by the pepperoni and Italian seasoning.
- The “Tension” Roll: Starting from the long side, roll the dough up tightly like a cinnamon roll. Pinch the seams and the ends firmly to prevent cheese “blowouts.”
4. The Finish
- Place the loaf seam-side down on a parchment-lined baking sheet. Brush the entire surface with the egg wash. This is the secret to that deep mahogany, professional shine.
- Sprinkle with Parmesan and garlic powder. Use a sharp knife to cut 3 or 4 small slits in the top to allow steam to escape.
5. The Bake
- Bake for 25–30 minutes until the bread sounds hollow when tapped and the crust is a dark golden brown.
The “Wait for It” Rule: Much like a pizza, if you cut into this bread the second it leaves the oven, the molten cheese will flood out. Let it rest for 10 minutes. This allows the cheese to “set” slightly so you get those beautiful, distinct spirals in every slice.