I have good news and bad news.
The good news: I made bread that tastes like pizza. It’s swirled with grated provolone, spicy pepperoni and a sprinkle of Italian seasoning. Simple, comforting, and utterly irresistible.
The bad news: it vanished. Gone. Every last crumb. If you were planning to stop by for lunch, all I could offer are a few sad strawberries and a slice of pizza with the cheese mysteriously removed. Guilty as charged.
At best I could have fished the foil from the trash that once wrapped this loaf—if you like the idea of trashy tin. But really, bread is my favorite thing to make. You might have expected cookies or brownies, but I’m happiest when baking loaves: the scent, the texture, the crust. I don’t make bread as often as I should because shortcuts are tempting, but fresh bread has a way of stealing the show.
I want to dive headfirst into this pepperoni roll on steroids and paddle through every cheesy swirl—especially the crispy, charred bits we all love. They take me back to childhood comfort foods and the golden spots of baked cheese that always burned my tongue but kept me coming back. Cheese, truly, feels like a religion.
Pizza Swirl Bread
Pin Recipe
Ingredients
- 4 tablespoons butter
- 1/3 cup milk
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 6 ounces provolone cheese, freshly grated
- 4 ounces grated parmesan cheese
- 20-30 slices pepperoni (or to taste)
- 1/3 cup tomato sauce (more if desired)
- 1 tablespoon Italian seasoning
Instructions
- In a small saucepan, combine milk and 2 tablespoons butter over low heat. Heat until bubbles appear at the edge, then remove from heat and set aside.
- Combine warm water, yeast and sugar in a small bowl. Let sit 5–10 minutes until foamy. Optional: microwave pepperoni on a paper towel-lined plate for 30–40 seconds to reduce grease. Lightly butter an 8½ x 4 x 2 loaf pan.
- Whisk the egg into the milk/butter mixture. In the bowl of a mixer fitted with a dough hook, combine flour and salt. With the mixer on low, add the milk mixture, then the yeast mixture. Mix on medium until dough comes together, about 5–6 minutes. Turn dough onto a lightly floured surface and knead a minute or two until smooth, adding a bit more flour if sticky.
- Melt the remaining 2 tablespoons butter. Brush 1 tablespoon around a bowl, place the dough inside and coat with butter. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350°F (175°C).
- Punch down the dough, roll into an 8 x 12 inch rectangle. Spread tomato sauce, sprinkle minced garlic, then provolone, pepperoni, parmesan and Italian seasoning. From a short end, roll tightly into a loaf. Place in the prepared pan, brush with remaining melted butter and sprinkle additional parmesan on top.
- Bake 45–50 minutes, until golden brown. Cool 30 minutes before removing from the pan.
Notes
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Oh, how I wish you could taste this.