Easy Pepperoni Pull Bread

by Melanie Feehan
Originally Published: 

The inspiration for this recipe came from the Pillsbury website. A ring of dough stuffed with cheese and pepperoni. The original recipe calls for Grands biscuits, but I knew I could do something a little more magnificent than that. Garlic, Asiago cheese, and chunks of mozzarella floated through my head. A hot melty mess of happiness. Calories be damned.

My dough came from a local pizza joint called Papa Gino’s. I love, love their pizza crust. And at $1.99 for a 20oz dough ball, I was not going to make my own. I could have, but there are only so many hours in the day and I had several other recipes to make. So, I paid for two dough balls and merrily went on my way. When I got home, I divided the dough into a bunch of small hunks which I stuffed with pepperoni and cubes of mozzarella cheese. Then I rolled them into a ball and plunked them into a pan coated with olive oil, lots of garlic, and oregano…

Oh, and shredded Asiago cheese. You could use Parmesan, or any other hard cheese you like. I, however, am in love with Asiago. Are you familiar with the Asiago bagels at Panera? I’m intimate with them.

Two tiers of stuffed dough balls and liberal handfuls of fresh shredded Asiago cheese. I also gave it a few more shakes of oregano. It’s green after all. Aren’t herbs related to veggies? Am I reaching here? About 45 minutes later, your family will have their faces pressed against the oven glass wondering what the heck is going on in there. The smell is a killer. And when you pop it out, people will hug you. Are you still with me or did you run out to buy pizza dough? Oozy, garlicky, and a whole lot of lip smacking goodness here.

Pepperoni Pull Bread


2 balls of pizza dough

2 cups shredded Asiago, Parmesan or any other hard cheese 1 pound mozzarella, cut into 1″ cubes 1 package of sliced pepperoni 1/4 cup olive oil 4 cloves fresh pressed garlic 1 tsp dried oregano


Preheat oven to 375º. In a small bowl, combine olive oil, garlic, and oregano.

Coat a Bundt pan with one Tbsp. of this mixture.

Cut dough into golf ball sized dough balls. Flatten with hands.

Place two pepperoni slices on top and one mozzarella cube.

Pinch dough around filling to form a ball.

Scatter a handful of Asiago on bottom of Bundt pan.

Place one layer of balls on bottom of pan.

Brush balls with garlic mixture.

Scatter more Asiago on top.

Place second tier of balls on top of first.

Brush more of the garlic mixture on top and finish off with another handful of Asiago.

Shake some more oregano on top to make yourself feel good about adding something green.

Bake at 375º for 45 minutes or until golden brown and bubbly.

Serve and be hailed Queen Of All Kitchens In The Kingdom. Don’t forget to extend your hand for a royal kiss. You deserve it.

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