Gluten Free Pepperoni Bread
Loaded with pepperoni and all the cheesy goodness, this gluten free pepperoni bread is one of my favorite things!! If you've never had pepperoni bread, you'll never find it gluten free so you'll need to make this recipe pronto.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ recipe cinnamon roll dough
- 1 6-oz pkg pepperoni slices
- 8 oz block whole milk mozzarella cheese, cut into ¾-inch sticks
- Copycat Pizza Hut Pizza Sauce (for dipping)
- 1 large egg mixed with 1 tbsp water and a pinch of salt ((for egg wash))
- sauteed onions, peppers, mushrooms, or any other thing you'd like to add to your pepperoni bread ((optional))
Instructions
- 1
Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat.
- 2
Knead the dough on a well-floured surface. Divide into 3-4 ounce portions (depending on the size of bread you'd like). Working with one portion of dough at a time, roll out the dough into a small rectangle that's roughly ¼-inch thick. Arrange pepperoni slices down the middle, leaving a ½-inch border. Add a stick of mozzarella cheese. Fold each side over to meet in the middle and pinch to seal. Then fold the ends up and pinch those to seal.
- 3
Flip the rolls over so the seam is on the bottom and place them on the baking sheet. Cover with plastic wrap and allow to rise until puffed (they will only be slightly enlarged, but not doubled in size).
- 4
Brush pepperoni bread with egg wash. Bake for 20-25 minutes, or until golden brown. Cool slightly before serving with pizza sauce for dipping.