About this recipe: A beautiful swirl bread which features pepperoni, mozzarella, Parmesan and Italian herb as its stuffing. Serve as a snack or side dish with pasta.
My 6-year old loves pepperoni pizza, so I made this as a pre-birthday treat. I make my own pizza dough and had some leftover, so I used it instead of the frozen bread dough. Here's a tip to help avoid excess grease (especially if you are a pepperoni purist like me and won't use turkey pepperoni) - lay pepperoni out on a double layer of paper towels and microwave for 15 - 20 seconds, then cover with 2 more paper towels and blot. I do this when I make pizza and had very little grease when I baked my bread. Brushed with olive oil and sprinkled with a little garlic powder and kosher salt before baking. Great appetizer - I'll be making this for Super Bowl. - 19 Jan 2008 (Review from Allrecipes US | Canada)
I started with fresh pizza dough from my grocery store which makes this a quick & easy weeknight meal. I omitted the egg step(not needed), then added a thin layer of fresh baby spinach to sneak in some veggies & substituted some prosciutto for half of the pepperoni. I also drizzled with olive oil & sprinkled with more Italian seasoning & a little grated parmesan cheese. I served with marinara sauce to dip. Very good results! - 08 Jan 2008 (Review from Allrecipes US | Canada)
This always goes over well at my parties - there's never any left over. I usually use Pillsbury French Loaf instead of the frozen bread dough (it takes less time to cook), and I have substituted turkey pepperoni for the regular. I actually like the turkey pepperoni better, because it make the pepperoni bread less greasy. My most finicky eaters never knew the difference. - 19 Sep 2002 (Review from Allrecipes US | Canada)