Dairy free pepperoni bread is delicious and perfect for an easy appetizer or snack! Soft homemade bread is rolled around spicy pepperoni to make a loaf that’s perfect for dipping in warm marinara sauce.
When you’re having a party, what do you like to serve?
Having a wide variety of appetizers for your party guests is always a good idea. We love to make Texas caviar or homemade salsa, and a gluten free charcuterie board often makes an appearance as well.
If you’re looking for a warm and comforting appetizer, this dairy free pepperoni bread is just the thing. This is easy to make, and it’s a fun recipe that both kids and adults love.
Pepperoni bread often has cheese inside, but I made my version without it, and we didn’t miss it at all. If you have a dairy free mozzarella cheese that you like, you could sprinkle it over the pepperoni before you roll up the loaves.
Serve this with warm pizza sauce or Italian dressing, or enjoy a slice plain. This is tasty no matter how you eat it!
Ingredient Notes
- Flour – I used white spelt flour to make this bread, but you could easily use all-purpose flour. I have not tried this recipe with gluten free flour.
- Yeast – Make sure you use rapid rise yeast so that you can make this quickly.
- Pepperoni – There are many options when it comes to pepperoni. Make sure you find a brand that works for your particular dietary needs.
Step by Step Instructions
- Place the warm water, brown sugar, and yeast in a bowl, and let it sit for a few minutes so the sugar can feed the yeast.
- Add the flour, salt, and oil, and stir together. Place the dough on a flat surface and knead it for a few minutes, then put it back in the bowl to rise for a half hour.
- Divide the dough in half, and place each piece on a cookie sheet lined with parchment paper. Place some pepperoni on top of the dough.
- Roll the dough up into a log. Do the same thing with the other half of the dough.
- Bake at 400 degrees F for about 25 minutes.
- Allow the bread to cool slightly before slicing.
Storage/Reheating
Store leftovers in the refrigerator. They should stay fresh for about 4 days.
I recommend reheating slices of pepperoni bread in the toaster oven for best results.
Disclosure: This post contains affiliate links.
Recipe
Dairy Free Pepperoni Bread.
Ingredients
- 1 ¾ cups warm water
- 3 ¾ teaspoons quick rising yeast
- 3 Tablespoons brown sugar
- 4 ½ cups white spelt flour
- 1 ½ teaspoon salt
- ½ cup olive oil
- 2 teaspoons Italian seasoning
- 6 ounces pepperoni nitrate free
- marinara sauce for dipping
Instructions
- Put the warm water, yeast, and brown sugar in a large glass bowl. Stir and let it sit for about 5 minutes so that the sugar feeds the yeast.
- Add the spelt flour, salt, and oil, and stir until the dough comes together.
- Place the dough on a flat surface and knead with your hands for a few minutes. If the dough seems too dry, add a bit more water. Once the dough is smooth and elastic, cover with plastic wrap and let it sit in a warm place to rise for about a half hour.
- Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper.
- Take half of the dough, place it on the cookie sheet, and flatten it with your hands making a rectangle shape. Place the pepperoni over the dough.
- Roll the dough into a log. Sprinkle with Italian seasoning. Place the bread on a cookie sheet lined with parchment paper.
- Repeat steps 4 and 5 with the other half of the dough.
- Bake at 400 degrees F for about 25 minutes. The loaves should be golden brown on top. Brush with olive oil if desired and sprinkle with more Italian seasoning or sea salt if desired.
- Allow the bread to cool slightly before slicing. Serve the slices with warm marinara sauce for dipping.
D
This is one of my favorite things to eat!
Kim P.
Did you find a milk free pepperoni? I’ve been looking but the ones I’ve found all contain lactic acid starter culture, which is on our doctor’s dairy avoidance list. My daughter loves pepperoni, but it does give her a stomach ache! Please let me know if you can and thanks for the great recipe.
Kelly Roenicke
Yes, this one is dairy free: http://applegate.com/products/natural-pepperoni
Heather Baskin
Would this recipe work with a non-spelt flour? I use a wheat-free flour mix of tapioca flour, rice flour, and potato starch. My son is allergic to wheat, so we shy away from spelt. I’d love to try this recipe though. It looks delicious!
Kelly
I honestly don’t know, I don’t have a lot of experience with yeasted gluten free dough. You could try to find a gluten free yeast bread that works for you, and then just add the pepperoni and cheese, that’s what I’d do. Thanks for visiting!
kmwhirrett
Ah, solo and ensemble time! I’m a pianist, but due to full-time teaching, don’t accompany much. My talented pianist mother, on the other hand, spends full days at various schools as students rotate through. It’s a challenging job that few can do!
Regan Jones (@ReganJonesRD)
My kids would LOVE this!
chef mimi
Oh boy, does this bread look wonderful. It would be great with soup!
Natalie @ Tastes Lovely
Pepperoni bread? What a great idea! Sounds like a recipe that is useful for you this week. At least you home is filled with lots of music, even if it is super loud french horns. Haha!
Deanna Segrave-Daly (@tspbasil)
Ooh I love me some pepperoni bread! I did a post on it in December because it’s a Christmas tradition in my Italian -American family. (Had a little chuckle over your French horn comment :)
Kelly
Oh, I will have to check out your recipe! What a fun Christmas tradition. And seriously, I love the French horn….it’s just a tad loud in our little ranch here! :)