Best 2 Quick Easy Pepperoni Loaf Recipes

**Pepperoni Loaf: A Savory and Satisfying Meal**

If you're looking for a quick and easy meal that's sure to please the whole family, look no further than pepperoni loaf. This hearty and flavorful dish is made with just a few simple ingredients, and it can be on the table in under an hour. Whether you're serving it as a main course or a side dish, pepperoni loaf is sure to be a hit. This article features two delicious variations of pepperoni loaf: a classic recipe and a cheesy version. Both recipes are easy to follow and require minimal prep time, making them perfect for busy weeknights or casual gatherings. The classic pepperoni loaf is made with a simple combination of ground beef, pepperoni, bread crumbs, eggs, and seasonings. The cheesy pepperoni loaf takes things up a notch by adding a gooey layer of mozzarella cheese to the top. Both loaves are baked until golden brown and bubbly, and they're sure to be a hit with everyone who tries them. So gather your ingredients and preheat your oven, because it's time to make some pepperoni loaf!

Here are our top 2 tried and tested recipes!

PEPPERONI PIZZA LOAF

Pepperoni Pizza Loaf image

This savory stromboli starts with frozen bread dough, so it comes together in practically no time. The golden loaf is stuffed with cheese, pepperoni, mushrooms, peppers and olives. I often add a few slices of ham, too. It's tasty served with warm pizza sauce for dipping. -Jenny Brown, West Lafayette, Indiana

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 slices.

Number Of Ingredients 15

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
2 large eggs, separated
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces sliced pepperoni
2 cups shredded part-skim mozzarella cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 to 1/2 cup pickled pepper rings
1 medium green pepper, diced
1 can (2-1/4 ounces) sliced ripe olives
1 can (15 ounces) pizza sauce

Steps:

Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

Nutrition Facts : Calories 296 calories, Fat 17g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 827mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

QUICK & EASY PEPPERONI LOAF

Quick & Easy Pepperoni Loaf image

I had something similar to this at a party and loved it. So, I did my best to recreate it for my next party! I've since learned this is a very different method than what she used, but I love my version because it is fast and tastes just as good. This is good as a sandwich or cut into smaller slices as an appetizer. (Servings vary depending on size of slices.) Can be made ahead of time and kept in refrigerator until ready to heat. (Refrigerated loaf will need to be heated a bit longer.)

Provided by Soup Fly

Categories Lunch/Snacks

Time 20m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

1 baked French bread or 1 Italian bread, 12 inch size
1 (3 ounce) package sliced pepperoni (I use Hormel)
2 tablespoons cream cheese
1 -2 tablespoon italian seasoning
5 slices mozzarella cheese
5 slices provolone cheese
1 cup marinara sauce

Steps:

Slice off top half of bread, cutting lengthwise.
Spread cream cheese over entire length of bottom half of bread.
Sprinkle Italian seasoning over cream cheese.
Lay 5 slices of mozarella cheese over length of bread.
Layer pepperoni over mozarella cheese (you may need to make more than one pepperoni layer, just keep going until you use it all).
Place 5 slices of provolone cheese on top of pepperoni.
Place top half on bread back on sandwich.
Wrap in aluminum foil.
Bake at 350 degrees for about 10 minutes.
Slice and serve with warmed marinara for dipping.

Nutrition Facts : Calories 2224, Fat 126.3, SaturatedFat 65.1, Cholesterol 341.8, Sodium 6303.9, Carbohydrate 156.2, Fiber 9.1, Sugar 25.7, Protein 112

Tips:

For a crispier crust, brush the loaf with melted butter or olive oil before baking.
To add extra flavor, sprinkle some grated Parmesan cheese or Italian seasoning on top of the dough before baking.
If you don't have a loaf pan, you can also bake the dough in a greased 9x13 inch baking dish.
The loaf is best served warm, but it can also be stored in an airtight container at room temperature for up to 3 days.
To freeze the loaf, wrap it tightly in plastic wrap and foil and place it in the freezer for up to 3 months.

Conclusion:

The pepperoni loaf is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. With its simple ingredients and straightforward instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a quick and tasty treat, give this pepperoni loaf a try. You won't be disappointed!