About This Recipe
This pepperoni bread is my go-to crowd pleaser when friends drift over for a watch party or I need something to bring to a neighbour's potluck. It hits that sweet spot between garlic bread and pizza — the crust gets golden and crisp on top, then turns tender and pillowy underneath where the garlic butter seeps in. Each bite delivers a hit of salty pepperoni, melted mozzarella, and that unmistakable garlic-parsley warmth.
Tips for the Best Pepperoni Bread
I always reach for fresh garlic over powder here — the sharpness really carries through the butter. Roll the dough thin so you get a generous filling-to-bread ratio, and tuck the ends under to seal. Leaving it uncovered gives you a crisper finish, while foil keeps things soft.
What to Serve With It
Serve it hot off the tray alongside a simple garden salad or some pickled vegetables for balance. I like pairing it with a cold lager or a crisp cider — nothing fancy, just good Canadian comfort food that everyone digs at.
Storage & Reheating
Leftovers keep for two days in the fridge, wrapped tightly in foil. Reheat them at 375°F (190°C) for about ten minutes until the cheese wakes back up. You can also freeze baked loaves wrapped in foil and plastic wrap for up to three months — thaw overnight and reheat straight from frozen.
