Pepperoni Pizza Pull-Apart Bread Recipe

I haven’t been this excited about something since the last time I saw the words “Honey Boo Boo on my DVR. I may or may not have made the claim in last week’s newsletter that the recipe I was posting today is my new favorite recipe on the site … of all time. In existence. Ever.

Allow me to introduce you to Pepperoni Pizza Pull-Apart Bread, featuring 20 layers of homemade dough sandwiched together with tangy tomato sauce, shredded mozzarella and pepperoni slices, which are then stacked and brushed with melted garlic butter. Are you still with me?

What more could you need in a back-to-school (or in my case, back-to-football season) snack? While developing this recipe, I shared the below snap on Instagram as a quick tip for getting bread to rise: Turn your dryer into an at-home proofing box! Simply run your dryer for a few minutes then shut it off. Place your covered bowl of dough inside and shut the door.

Using Your Dryer as a Bread-Proofing Box

Soon enough the Interwebs lit up with excitement and countless other suggestions for the perfect warm, dark places for getting a rise (sorry, I had to) out of your dough. I filed this recipe under the “Foods I Could Eat My Body Weight In” category, but I’ll let you be the judge of that.

Pizza Dough in Mixer

Risen Pizza Dough

Pizza with Sauce

Pizza Strips

Pizza Squares

Pizza Squares Stacked in Pan

Pepperoni Pizza Pull-Apart Bread in Pan

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Pepperoni Pizza Pull-Apart Bread

Skip the slice in favor of easy, cheesy Pepperoni Pizza Pull-Apart Bread.
5 from 1 vote
Pepperoni Pizza Pull-Apart Bread
Prep Time 2 mins
Cook Time 30 mins
Total Time 32 mins
Servings 6 servings


For the dough:

  • 2 3/4 cups all-purpose flour, divided
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons instant yeast (1 envelope)
  • 1/3 cup whole milk
  • 6 Tablespoons unsalted butter
  • 1/4 cup water
  • 2 large eggs, at room temperature

For the toppings:

  • 1/2 cup pizza or marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sliced pepperoni
  • 2 Tablespoons unsalted butter, melted
  • 2 cloves garlic, minced


  • In the bowl of a stand mixer, stir together 2 cups of the flour with the sugar, salt and yeast. Set aside.
  • In a small saucepan, combine the milk and 6 tablespoons butter over low heat until melted. Remove the saucepan from the stove and stir in the water. Let set until it reaches 120-130ºF.
  • Pour the milk mixture over the dry ingredients, using a spatula to fold them together just until combined.
  • Attach the dough hook to your stand mixer and knead the dough on low speed until fully incorporated, about 3 minutes. Add the eggs, one at a time, kneading in between each addition so that the eggs are fully incorporated.
  • Stop the mixer and add ½ cup of the remaining flour, kneading it on low speed until the dough is smooth, about 2 minutes. Add 3 more tablespoons flour and knead just until the dough is soft, but still slightly sticky.
  • Lightly flour your work surface, and then turn the dough out onto the surface, kneading it 5 or 6 times just until it comes together into a ball.
  • Lightly grease a large bowl. Place the dough in the bowl and secure it tightly with plastic wrap. Allow the dough to proof in a warm, dry place for one hour, or until it doubles in size. (See Kelly's Notes.)
  • Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle measuring roughly 20"x11". Brush the dough with the sauce, sprinkle it with the cheese and top it with the pepperoni. (See Kelly's Notes.)
  • Trim the edges, discarding any scraps, to make straight sides along the rectangle.
  • Cut the rectangle (width-wise) into 5 equal strips. Stack the strips atop one another and then cut the strips into 4 equal parts to make a total of 20 squares. (See Kelly's Notes.)
  • Lightly butter a 9"x5" loaf pan. Stack the squares against each other, cut-sides down. (There will be extra space on both sides.) Lightly cover the pan with plastic wrap and let it proof for 30 minutes or until it doubles in size.
  • Preheat the oven to 350FºF.
  • Stir together the melted butter and minced garlic.
  • Place the loaf pan on a baking sheet and bake it for 15 minutes.
  • Remove the pan from the oven, brush the top of the loaf with the garlic butter, and then return it to the oven to continue baking for 15 to 20 minutes, or until the top is golden brown.
  • Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a serving plate.

Kelly's Notes:

  • One of the most effective ways I've found to proof any type of bread is to run my dryer for a few minutes, and then shut it off and place the covered bowl of dough inside. Shut the dryer door and voila! Your very own warm, dark proofing box.
  • Feel free to get creative with your toppings, opting for any combination of your usual favorites, such as olives, peppers, sausage, etc.
  • It helps to have a very sharp knife or pizza wheel for cutting the dough into strips and squares.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Dough recipe adapted from Chez Us.

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Calories: 454kcal, Carbohydrates: 49g, Protein: 14g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 110mg, Sodium: 645mg, Potassium: 224mg, Fiber: 3g, Sugar: 3g, Vitamin A: 780IU, Vitamin C: 1.7mg, Calcium: 134mg, Iron: 3.3mg

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  1. Can you help describe how to eat this awesome creation? Does this bread require a knife and fork to eat? I know it says “pull apart,” does it pull apart very easily? From the picture, it looks like it would be very messy if it didn’t pull apart pretty cleanly/easily.

    I’m very interested in making this, but hoping to get some feedback on this first to see whether it will be a good option for me and my family.

    Thanks in advance!

  2. When do you had the filling? Also, prep time is not 2 minutes!

    This sounds delish, but I want to know when to add the pepperoni, etc.

    1. Hi there, Jo! As noted in the instructions above, you’ll add the toppings after rolling the dough into a rectangle (paragraph 8) and before cutting it into strips.

  3. This looks delish, but I’m looking for a shortcut. I wondered if I could use Pilsbury pizza dough instead of making it from scratch.

    1. Absolutely! You may have to adjust the baking time if the dough is a bit thinner, but it should work great. :)

  4. Hi Kelly, I don’t have a stand mixer. Do I still follow the order of ingredients and mix with a spoon until ready for kneading? Thanks!

  5. Hi Kelly

    Just started reading your web site. I put a picture of this Pepperoni Pizza Pull-Apart Bread as the wallpaper on my wife’s computer. Hope she’ll get the hint!

    (Salivating for a taste of this!)



  6. Has anyone tried to reheat these to any successes ? I think the pull a part pizza is a great idea for a Appetizer .

  7. Desperately could use some high altitude recipes. I’ve relocated to western wy and starting all over as a novice baker. I use my oven to raise bread dough on the off setting but use the lifght inside to make a cozy place to raise. Love your recipes. Janesmessages@yahoo. Com

  8. Hi Kelly! I love your blog, you make things look so easy to make. I made a sweet version of this kind of bread before (not yours) made it into cinnamon pull apart and I added raisins. I had a difficult time releasing it from the pan even after resting for 10 minutes. Is it okay if I put a piece of parchment at the bottom of the pan when making this. Thank you.

  9. I too have used the dash-board-proof-box method. Love the dryer idea! No longer will I have to wait for sunny bread weather! Wait, if I use the dryer, that means I can’t use it as a dresser drawer!

  10. I set my bowl of dough on a heating pad on lowest setting to rise, but I like the idea of the dryer. Also I recently read to use bottled water in the dough as the chemicals in tap water affect the rising ability. Hmm. Haven’t tried it yet though.

  11. oh my gawd! This is my first time seeing this!!! I’ve made the pull apart bread but this is Brilliant!

  12. Made tris recipe followed to a tee – except I made a second loaf with spinach instead of pepperoni, and doubled the garlic – unbelievably delicious

  13. I laughed when I read you put you dough into the dryer….only because I always put my dough in the car, on the seat or on the dashboard, it all depends on how warm it is outside .

  14. Can I just say…you are a genius? I’m at the fitness center working out with iPad in hand when I found this beauty! I can’t wait to finish so I can get to the market. Being a New Orleans gal, I’m going to try my hand at making one to reflect our most famous sandwich, the muffuletta ! Humm, can’t wait!

    1. Love this idea, Tina! And love even more that you’re working out while planning your next meal. We must be long-lost sisters :)

  15. We actually made this dish tonight, though we didn’t follow the instructions exactly. For one, we added green bell pepper brunoise and made our own pasta sauce (it’s much easier than it sounds and TOTALLY WORTH THE EFFORT).

    As for the extra dough that was trimmed off the sides of the pre-cut pie? Rolled it up into individual biscuits and baked in muffin tins for the dog :)

    All in all, this recipe is freaking delicious.

    Make it!

    BTW: Using the dryer as a proofing box? Pure genius.

    1. Love your addition of green pepper and homemade marinara, Jack! So glad you enjoyed the recipe :)

  16. Hi all! I love this recipe :) I cheat though and use the prepared dough from Trader Joes. It’s just like dough you would make yourself and does a wonderful job in this recipe!

  17. Hi Kelly.. I made this bread over the weekend and it was absolutely SCRUMPALITIOUS !!!! Hy husband and I finished up most of it and that was all we managed to have for dinner. Thank for the lovely recipe. Am a huge fan of ur blog !! .. Cheers, Andrea

  18. Hi Kelly.. quick question: the all purpose flour that is used .. is it bread flour or flour used in cakes etc. ( sorry .. silly question, i know).. love your blog.

  19. I’m having the same problem as the commenter above – I followed the instructions to the absolute letter but mine came out totally wrong… it was still almost raw in the middle! What could have happened?!

  20. I tired this tonight and it didn’t turn out good at all. The middle layers weren’t even cooked, they were still raw dough. Anyone else have this issue?

  21. this looks really good, but i have a very small kitchen (live in a trailer no counter space to roll dough) and was wondering if this would be just as good with Grands biscuits pulled apart then layered? I guess i could shape/cut them into squares but probably wouldnt get same taste results. any suggestions

  22. Can you make the dough in a bread machine? I’m without a stand mixer, so I’m trying to figure out the easiest way to make this!

  23. just made this last night and it was WONDERFUL. great recipe. this is the first time I ever used yeast and made a dough from scratch before too :)

  24. This was great! I used a pasta sauce, and I think a thicker pizza sauce would work better as much of mine cooked out the bottom (i think? or maybe I didn’t put enough on), but it was still great! The dough ended up incredible…just perfect consistency baked and how it peals off in the layer, delicious. I’m actually thinking it could almost serve as a savory bread more than just variation on pizza. Maybe something with cheese and veggies, more harvest oriented for thanksgiving/fall. As per all the recipes posted on Justataste, I am always amazed with the success I have. You test out and create recipes that are replicable in form and taste, even for a guy who just uses his hands/a spoon for mixing…k barbaridad–una maravilla!

    1. I absolutely love your comments, Yoey! I’m so glad you enjoyed the pizza pull-apart bread and I hope you’re doing well!

  25. Made this last night for the football crowd…it was gone in seconds! Such a cool presentation and the dough was so easy to work with. Will definitely become a household favorite!

  26. That proofing idea is brilliant! I almost always leave my dough to rise in the laundry room as it is, but this takes it to the next level. Definitely tucking that knowledge in my back pocket.

  27. I saw the picture, read the title and immediately started drooling! I know why this is now your fave recipe on your blog. This will be a hit in my house!

  28. What a great tip to allow dough to rise in the dryer! By the way, I discovered your blog after I started reading your Dummies book on food blogging. I had a food blog for about six months and abandoned it because it was taking too much time (I’m a perfectionist!) but I’m thinking about getting back to it. I really appreciate how positive and motivating your book is to get started in food blogging. The pizza looks wonderful too!

    1. Hi Kirsten – I haven’t made it using packaged puff pastry, so I cannot say with certainty that you’ll get the same result, but I would guess that store-bought pizza dough would provide a closer result than puff pastry. Hope this helps!

  29. This literally is just mean! My friends and I have been discussing making a monkey bread version of this for weeks…we might have to make this instead! It looks phenomenal…sign me up.

  30. Good lord. I want to say more, but it’s hard to type without looking away from the photographs, and I’m not willing to do that. I love the dryer idea, too, by the way – I have the hardest time getting a good rise out of my doughs, and this may be a lifesaver!

  31. Yes, please. This looks amazingly decadent and the perfect half-time food for football season. Bring the cheesiness on!

  32. this looks amazing and fun way to eat pizza!! your slices are so perfectly straight! thank you for the sweet idea of proofing in a dryer – amazing!!