Pepperoni Cheesy Bread

6 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Pepperoni Cheesy Bread is a shareable cheesy appetizer version of pepperoni pizza made on a hoagie roll with mozzarella cheese, pepperoni and Parmesan Cheese.

I’ve made traditional Garlic Bread in the past, as well as a couple other varieties of cheesy bread, but this cheesy bread is a favorite of mine. 

Pepperoni Cheesy Bread


This Pepperoni Cheesy Bread feels like a throwback to the frozen French Bread Pizzas of my youth, but kicked up a notch. It’s the perfect appetizer and also the best and easiest kid friendly dinner too. Give a kid something to dip and you’re the parent of the year.

Want a delicious dipping sauce?

Pepperoni Cheesy Bread takes everything you like about pepperoni pizza and puts them onto a hoagie roll. I cut the hoagie roll into smaller pieces first so it is easier to serve once out of the oven, but you can skip that if you prefer. I love a good cheese pull and if you slice it after cooking you’ll miss the cheese pulling apart.

It’s not just a dinner either. You can serve it as an appetizer, along with some of the other tasty dishes on my Appetizer Page, or bring a tray of these to your next potluck.

Cheesy Bread vs Pizza

One of the main differences between Pepperoni Cheesy Bread and pepperoni pizza is the lack of sauce on the bread. This allows the bread to remain crispy and avoid any sogginess.

On a standard pizza crust your dough cooks all the way through so it can avoid this, but with a hoagie roll the inside of the bread won’t cook long enough to avoid this. 

You can also cut the slices in small enough pieces to make this recipe easy for sharing. It’s perfect for after school snacks for kids, parties, holiday parties, tailgating, basically any day that ends with y. 



  • Preheat oven to 350 degrees.
  • Cut the two hoagie rolls into 2-inch wide portions but leave it attached in the middle.
  • Mix the olive oil, Italian seasoning, garlic salt and red pepper flakes (if using) then brush it onto the bread.
  • Top the bread with the mozzarella cheese, pepperoni and parmesan cheese and bake until crispy, about 15-18 minutes.

Piece of Pepperoni Cheese Bread being pulled


  • Toppings: You can try adding some traditional pizza toppings, like marinara sauce, garlic butter, mushrooms, sausage, olives, or anything else you would like.  
  • Cheese: You don’t have to just use mozzarella cheese, you can use a few blends. Try mixing parmesan cheese, mozzarella, provolone (a personal favorite) pecorino, or even a little gruyere to make the flavor more complex. 


  • Does pepperoni bread have to be refrigerated? Yes, it absolutely does. Bacteria will start multiplying at room temperature after 2 hours. 
  • Things to put on flatbread: You can basically take an avocado flatbread recipe or southwest chicken flatbread and use all of the toppings you would find there and add them to the Pepperoni Cheesy Bread. 
  • How do you reheat pepperoni bread? If your bread is frozen, let it sit in the fridge until thawed. Heat the oven to about 400 degrees F until the bread is warm to the touch. Keep an eye on it so it doesn’t burn. 
  • Are Pepperoni rolls illegal? In some states they are due to meat regulations. (I won’t alert the authorities if you won’t though. 😉 ).
  • Can you freeze pepperoni bread? Yes, but if you’re planning to you should only partially cook it, let it cool down, freeze it and continue the cooking process when you’re ready to eat it. 


Cheesy Pepperoni Bread slice


  • Serve: Don’t leave you Pepperoni Cheesy Bread out at room temperature for longer than 2 hours or it can make you sick. 
  • Store: You can keep leftover Cheesy Bread in the fridge for up to 3 days before the pepperoni won’t be safe to eat any more. You should keep your leftovers in a sealable bag or an airtight container to keep moisture out.
  • Freeze: With some special considerations, you can freeze most cheesy breads. Make sure it’s completely sealed so that no moisture can spoil it, and it should be good in the freezer for up to a month. To keep it from fusing together, layer the bread between pieces of parchment paper.

Cheesy Pizza Bread with Pepperoni

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Pepperoni Cheesy Bread

Pepperoni Cheesy Bread is the appetizer version of pepperoni pizza on a hoagie roll with mozzarella cheese, pepperoni slices and Italian seasoning.
Yield 6 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American-Italian
Author Sabrina Snyder


  • 2 large hoagie rolls
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • 1/4 teaspoon red pepper flakes , optional
  • 2 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup pepperoni
  • marinara or pizza sauce , for serving


  • Preheat oven to 350 degrees.
  • Cut the two hoagie rolls into 2-inch wide portions but leave it attached in the middle.
  • Mix the olive oil, Italian seasoning, garlic salt and red pepper flakes (if using) then brush it onto the bread.
  • Top the bread with the mozzarella cheese, pepperoni and parmesan cheese and bake until crispy, about 15-18 minutes.


Calories: 299kcal | Carbohydrates: 7g | Protein: 17g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 654mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Calcium: 302mg | Iron: 1mg

Pepperoni Cheesy Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This is perfect for the kids on pizza night instead of ordering out. They love it, and it’s so easy to make it’s practically as simple as take-out!

  2. I am lucky enough to have a butcher who will grind my pepperoni, we enjoy it this way. I will make this for Christmas snackies. So many in my family enjoy Italian cuisine. I didn’t see the parm in the recipe, but I assume it is to garnish.

    1. You are lucky!! Thanks for catching that parmesan cheese was missing. You’ll want to add in 1/2 cup before baking. I’ve edited the recipe card to include it now.