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?
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!
- 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.
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.
Dairy Free Pepperoni Bread.
- 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.