Wednesday, September 4, 2013

Cheesy Pepperoni Pizza Beer Bread

I have been having so much fun with food this week.  Yummy trifles, bites, poppers and bread.  I love taking 2 of our favorite foods and transforming them into one spectacular dish.  That is exactly what you see.  Quick and easy beer bread and cheesy pepperoni pizza have come together in the Cheesy Pepperoni Pizza Beer Bread.

It is packed with Italian seasoning, pepperoni and cheese.  It is prepared before the oven is even preheated.  This bread is loaded with cheese and mini pepperoni are scatted throughout each slice.  It has a crisp exterior and moist and delicious inside.

That's amore!

With love from our Kitchen Table to yours!

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Bacon Cheddar Beer Bread :  some of life's most comforting foods come together in this fabulous bread that is ready to go in the over before it is even preheated.

Bite Size Cheesy Pepperoni Pizza Puffs in 30 Minutes are just like Munchkins favorite pizza in bite size!  Can't get much more fun than that. Perfect for a fun Friday afternoon or dinner for the family.  They freeze perfectly.  Spritz them with water and either microwave them until heated or defrost and pop them in a 350°F oven for about 10 minutes.


Cheesy Pepperoni Pizza Beer Bread
makes 1 loaf

3 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
2 cups shredded Italian 5 cheese blend, divided
5 tablespoons extra virgin olive oil, divided
1 (12 ounce) bottle of beer (I used Blue Moon)
1 (5 ounce) package mini pepperoni

Preheat oven to 350°.  Spray a 9"x5" bread pan with cooking spray or grease with olive oil.  Set aside.

In a large bowl, combine flour, sugar, baking powder, seasoning, garlic and salt with a whisk.  Add cheese and pepperoni.  Stir to combine.  Make a well in the center and add beer and 4 tablespoons olive oil.  Stir mixture with a spoon until combined.

Pour mixture into prepared bread pan.  Add remaining pepperoni on top.  Bake for 30 minutes. Remove from oven and drizzle remaining oil over the top.  Bake for an additional 30-35 minutes or until browned on top and loaf thumps when you tap the top.

Remove to a wire rack and allow bread to cool for 5 minutes.  Remove from pan and allow to cool completely on a wire rack.  You can brush with more olive oil if you choose.

Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted 

Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.


  1. Looks delicious. Had planned on doing tonight, but I like weighing out the flour. I see more consistent and reproducible results; volume measures are just too variable. Any ideas on how much flour you use?

    1. I used a dip and scoop, which I believe is 125 grams per cup. Hope that helps! Enjoy and let us know how it goes.

  2. I bet the house smells ridiculously good when this is baking!

  3. Thanks for sharing your recipe. I would love to try this at home together with my kids...they really love pizza and I think they will love pizza munchies.


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