Bread, glorious bread! You may not be excited but any time I get homemade bread to turn out as great as this I am one happy guy! It helped a lot that the dough for this bread machine garlic herb pepperoni bread was about as foolproof as you can get. I need foolproof when it comes to bread.
The house filled with a wonderful aroma as the bread baked. I love the smell of fresh-baked bread.
The right combination of Italian flavors, bread machine garlic herb pepperoni bread also has the perfect texture, color, crust, flavor… you name it. I thought about adding more chopped pepperoni, but I think I was right in not doing that. You want every bite to be filled with all of the flavors and not over-powered by just one.
I’d make this again in a heartbeat! Also try my bread machine jalapeno cheese bread and my Italian herb bread.
Bread Machine Garlic Herb Pepperoni Bread
You'll need a bread pan for baking the bread. You can use the bread machine to bake the bread if you like but you'll get a better crust and loaf if you transfer the dough to a pan and bake it instead.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 1 loaf
- 1 cup warm water
- 1/4 cup light olive oil plus more for oiling your bread pan
- 3 cups bread flour
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon minced dried onion
- 1 teaspoon dried basil
- 1/4 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup pepperoni slices chopped
- 2 teaspoons bread machine yeast
- All-purpose flour
Place ingredients into your bread machine in the order listed.
Select the dough cycle and let the machine do its job.
Lightly flour a work surface and add the dough. Punch down to flatten.
Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
Preheat oven to 350 F.
Bake bread for 30 minutes or until the bread has a nice crust on it.
Remove to a wire rack to cook slightly before slicing and serving.
Oh my goodness this pepperoni pull-apart bread is yummy. Perfect as a side for a spaghetti dinner. Or any dish for that matter. It’s like garlic bread but on a whole new level. Nothing but delicious and crazy easy to make.This bread is dangerously good. You’ve been warned! You won’t be able to stop eating it. It’s totally irresistible hot-out-of-the-oven.
If you like pull-apart bread, but want a little more kick than pepperoni, try our roasted jalapeno pull-apart bread. Or try our ham-and-cheese sandwich pull-apart. It’s a great way to make big sandwich in no time at all. For breakfast, make a pan of bacon biscuit pull-aparts.
Pepperoni Pull-Apart Bread
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6
- 1 tube Pillsbury Crusty French bread
- Pepperoni slices
- 2 tablespoons butter melted
- 1/2 teaspoon Italian seasoning
- 1/4 cup cheddar cheese shredded
- 1/4 cup mozzarella cheese shredded
Preheat oven per bread package instructions.
Open dough. Using a sharp knife, cut vertical incisions into the dough every 3/4". Cut almost through the dough, but not all the ways.
Stuff pepperoni slices, to taste, into the slits.
Combine the butter and Italian seasoning and brush over the top of the dough and into the slits.
Sprinkle cheese over top of dough and into the slits.
Bake per package instructions.
I think the title pretty much says it all. Pepperoni Pizza Mac and Cheese. It’s all of your favorite things in one dish. Insanely gooey good stuff. Even without the pepperoni, this is crazy good macaroni and cheese. I didn’t use to think tomato and mac were a bad idea. A bad combination. But the tomato adds a nice flavor, a little juicy goodness, that’s not expected but needed!
I would not be afraid to add more pepperoni the next time I make this pepperoni pizza mac and cheese. There’s no need to go half in on this. Plain old mac and cheese is pretty decadent to begin with and this is definitely not ‘plain old’.
Pepperoni Pizza Mac and Cheese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -10
- 1 pound dried rotini pasta
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 3/4 cups milk
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1 cup cottage cheese
- 3/4 cup Parmesan cheese shredded
- 3/4 cup mozzarella cheese shredded
- 3 1/2 ounces pepperoni sliced into thin strips
- 1 medium tomato seeded, diced
- 1/3 cup panko breadcrumbs
Preheat oven to 350 F.
Spray a 9" x 13" baking dish with non-stick spray.
Cook pasta per package instructions. Drain well.
Heat oil in a large saucepan over medium heat. Whisk in the flour, and continue whisking for 3 minutes.
Reduce heat to low. While whisking, add in the milk. The mixture will thicken.
Add the oregano, basil and parsley and stir. Cook for 5 minutes, stirring constantly.
Remove pan from heat and stir in the cottage cheese, Parmesan, and mozzarella until melted.
Stir in the pepperoni and tomato and season with salt and pepper, to taste.
Fold in the pasta. Pour mixture into the baking dish and spread out evenly with a spatula.
Sprinkle top with the breadcrumbs.
Bake 20 minutes or until bubbling hot and browned on top.