Pepperoni Pull-Apart Bread

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.

Pepperoni Pull-Apart Bread

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
Print Pin
5 from 1 vote

Pepperoni Pull-Apart Bread

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.
Course Bread
Cuisine American
Keyword bread, pepperoni
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 37kcal

Ingredients

  • 1 loaf French bread
  • pepperoni slices
  • 2 tablespoons butter melted
  • ½ teaspoon Italian seasoning
  • ¼ cup cheddar cheese shredded
  • ¼ cup Mozzarella cheese shredded

Instructions

  • Using a sharp knife, cut vertical incisions into the bread 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.
  • Heat in 350 F oven until the cheese has melted.

Nutrition

Calories: 37kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 65mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

Nutritional values are approximate.

Rapid Rolls

These rapid rolls from Kelsey Nixon are superb! They are flaky and sweet. Perfect for soppin’, or biscuits and gravy, or even as slider rolls. They are also very easy to make. All you need is a blender and a 12″ cast-iron skillet. The heck with buying pre-made rolls. These are way, way better!

Rapid Rolls

This recipe for rapid rolls makes a big ole batch. So it is perfect for a family get-together! The rolls are just as great the next day so don’t worry that it makes so many.

Also, the dough is (supposedly) great as a pizza dough. I’ll try that next!

Rapid Rolls
Print Pin
5 from 1 vote

Rapid Rolls

These rapid rolls are superb! They are flaky and sweet. Perfect for soppin’, or biscuits and gravy, or even as slider rolls. They are also very easy to make.
Course Side
Cuisine American
Keyword rolls
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 24
Calories 165kcal

Ingredients

  • 3 packets active dry yeast .25 ounce packets, or about 6 3/4 teaspoons jarred yeast
  • 1 ¾ cups warm water
  • ½ cup honey
  • ½ cup unsalted butter melted
  • 2 tablespoons unsalted butter melted
  • 3 teaspoons kosher salt divided, plus more for sprinkling
  • 2 large eggs beaten
  • 5 cups all-purpose flour you might need more

Instructions

  • Preheat oven to 400 F.
  • Place warm water into the bowl of a mixer fitted with a mixing paddle. Add the yeast and let sit for 5 minutes until bubbling.
  • Add in the honey,
  • Turn the mixer on low. Pour in 1/2 cup of the butter, 2 teaspoons of the salt, and both eggs.
  • Begin adding the flour, slowly. After about 4 cups keep an eye on the mixture as you add more dough. You want the dough to be only slightly sticky, forming a ball that does not stick to the sides of the bowl.
  • Lightly dust a work surface with flour.
  • Shape the dough into a large log and cut into thirds. Then cut each third in half, for a total of 6 pieces. Cut each portion in half again, and then one more time. You’ll end up with 24 pieces all roughly the same size.
  • Form dough pieces into small balls.
  • Lightly butter a 12″ cast-iron skillet.
  • Add dough balls. Let rise for 20 minutes or until they double in size.
  • Brush tops of dough with melted butter.
  • Bake for 20-25 minutes or until golden brown.
  • Brush with more melted butter and sprinkle with salt.

Nutrition

Calories: 165kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 298mg | Potassium: 40mg | Fiber: 1g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Nutritional values are approximate.