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One of my favorite cheat snacks from time to time are pepperoni rolls. If you’ve never heard of them, well you are in for a treat. This Jalapeño & Pepperoni Cheese Loaf is my take on the snack. Many years ago in my early 20’s I dated someone who’s mom would make them. They are a traditional snack that are found near the eastern side of the United States. I’m not exaggerating when I say these pepperoni rolls were to die for.
Picture this: imagine a dinner roll, light, fluffy, delicious right? Now stuff the inside of the roll with your favorite cheese and a generous hunk of pepperoni. BOOM! Transformation from plain boring dinner roll to cheesy, salty, comforting snack. Sounds so simple a gecko could do it, right? They are and I’m sure one could. But, point being the most simple things often are the best.
That’s where the inspiration for this recipe truthfully was conceived. One Sunday morning I got up, performed the routine walk Tula, brush my teeth, make coffee. You know, the normal stuff. Then it hit me. Why don’t I take my favorite comfort food/snack and make it bigger. Better? Spicier? Was it possible? Of course it’s possible, anything is!
Why I’m Obsessed with my Jalapeño & Pepperoni Cheese Loaf
- You don’t need fancy equipment — just a mixing bowl and a loaf pan.
- It’s utter perfection warm but holds up beautifully at room temperature (aka, it’s late night snack-approved).
- It’s not overly spicy, just a pinch of heat in every bite. But, if you hate spice, omit the jalapeños. I promise nobody is watching.
Ingredients
- ACTIVE DRY YEAST – The magic that allows your bread to puff up, and give you that light fluffy texture. Yeast combined with the sugar is what makes it bloom. If your yeast doesn’t bubble after a few minutes, it’s time for new yeast. Bubbly mixture = happy bread.
- SUGAR – The yeast needs something to eat, and that’s where the sugar comes into play. I sometimes use honey if I want to keep it healthier.
- JALAPENOS – The star of the show quite possibly…it adds a touch of spice in every bite! I promise it is not overly spicy unbearable heat.
- PEPPERONI– Pepperoni adds a perfect saltiness and a wonderful texture to the bread
- CHEDDAR CHEESE – Ugh, the cheese.. so simple yet so delicious. I use cheddar, but any block cheese you have on hand will do great in this recipe.
- OLIVE OIL – Creates a softer, tender crust on the top of the loaf. It also adds another layer of flavor, tying in all components to make a delicious loaf.
How to Make Jalapeño & Pepperoni Cheese Loaf
- Make your dough – Combine warm water, yeast, and sugar. Allow to bloom. Add in the flour and salt. Mix until combined and the dough comes together in a ball. Cover and let proof for 3 hours or until it doubles in size.
- Prepare your ingredients – Slice up your pepperonis, and dice the jalapenos. Shred your cheese if you’re using block cheese.
- Stuff your bread – Place your dough on a floured surface and roll out to a rectangle. Add half the pepperoni, jalapenos, and cheese. Fold over, roll out, and add the remaining pepperoni, jalapenos, and cheese. Roll up and place into a loaf pan.
- Let the bread rise – Cover the pan, and let rise for 1-2 hours, or until the dough looks puffy.
- Score & bake – Before baking, score the bread length-wise, drizzle with olive oil. Bake for 40 minutes at 400 degrees F.
Jalapeño & Pepperoni Cheese Loaf
Ingredients
Method
- In a large mixing bowl or stand mixer, combine the water, yeast, and sugar. Wisk together and allow the yeast to bloom and bubble. This should take about 5 minutes. If you do not see any bubbles, you will have to start over with fresh yeast.
- Once the yeast has bloomed, add the flour and salt. Using a wooden spoon or dough hook attachment on the stand mixer, mix until combined and the dough comes together in a ball, and no longer sticks to the side of the bowl. Cover the bowl with plastic wrap and a kitchen towel, and let proof for 3 hours or until it doubles in size.
- In the meantime, slice up your pepperonis, jalapeño's, and shred your cheese if you are using a block. Set aside for later.
- After the dough has doubled in size, remove the dough from the bowl and place onto a floured surface. Roll out into a 9×6 inch long rectangle. Place half of your ingredients in a even layer onto the dough. Fold over, roll out, and add the remaining ingredients. Lastly, fold the dough again and place into a 9×6 inch loaf pan. Cover and let rise for 1-2 more hours, or until the bread looks puffy.
- Before baking, cut a slit down the middle of the loaf, drizzle the olive oil over the loaf, and bake for 40-45 minutes at 400 degrees ℉, or until the top is golden brown.
- Allow to cool for at least 1 hour. Enjoy!
Notes
- If you prefer using honey, you can sub out the sugar at equal parts for honey.
- Turkey pepperoni is a really great healthier alternative in this recipe.
