Pepperoni Sticks Wrapped in Cheddar Bread (Bread Machine)
Whole pepperoni sticks wrapped in soft, bakery-style bread and finished with a crispy cheddar crust. Dough made hands-off in a Neretva bread machine; bake until the cheese turns lacy and golden for the ultimate dipper.
Equipment
Ingredients
Dough
- 1 cup warm water 110°F / 43°C
- 2 tbsp olive oil or melted butter
- 1 tsp sugar
- 1 tsp salt
- 3 cups all-purpose or bread flour
- 2¼ tsp 1 packet active dry yeast
Filling
- 10 whole pepperoni sticks
Cheddar Coating
- 3 tbsp melted butter
- 1 tsp garlic powder
- ½ tsp onion powder optional
- 1½ cups shredded cheddar cheese medium or old
- 2 tbsp grated Parmesan optional
Instructions
Make the dough:
- Add water, oil/butter, sugar, salt, flour, then yeast to the bread pan (liquids first, yeast last).
- Select the Dough cycle and start. After 5–10 minutes, check the dough — it should form a soft, smooth ball.
- If sticky, add 1 tbsp flour; if dry/crumbly, add 1 tbsp water.
Prep pepperoni:
- Pat the pepperoni sticks dry with paper towels to remove surface oil (this helps the dough stick better).
Roll and portion:
- When the dough cycle completes, turn the dough onto a lightly floured surface.
- Roll into a 10 x 15-inch rectangle, about ¼–½ inch thick.
- Cut into long strips 1½–2 inches wide (wide enough to wrap around each pepperoni).
Wrap:
- Place one pepperoni stick at the edge of each dough strip. Roll up snugly like a cigar, pinching the seam and ends to seal.
- Place seam-side down on a parchment-lined baking sheet with space between each stick.
Butter and cheddar crust:
- Mix melted butter with garlic powder (and onion powder, if using).
- Brush each wrapped stick generously.
- Sprinkle or roll the tops in shredded cheddar so it sticks.
- Optional: finish with Parmesan.
Second rise:
- Cover loosely and let rise in a warm spot for 20–25 minutes, until slightly puffy.
Bake:
- Preheat oven to 375°F (190°C).
- Bake for 20–22 minutes, until golden brown and the cheddar forms a crisp, lacy crust.
- If the cheese starts browning too quickly, tent loosely with foil for the last few minutes.
Cool and serve:
- Transfer to a wire rack and cool for 5 minutes.
- Serve warm with marinara or pizza sauce for dipping.
Notes
Make ahead: Shape up to step 4, cover, and refrigerate up to 24 hours. Bring to room temperature 30 minutes before baking.
Reheat: Air fry leftovers at 350°F (175°C) for 3–4 minutes to re-crisp the cheddar crust.
Ingredient swaps: Turkey pepperoni works well. Bread flour gives a chewier bite; all-purpose stays soft.
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Reheat: Air fry leftovers at 350°F (175°C) for 3–4 minutes to re-crisp the cheddar crust.
Ingredient swaps: Turkey pepperoni works well. Bread flour gives a chewier bite; all-purpose stays soft.
If you purchase through my links, I may earn a small commission at no extra cost to you — thanks for supporting the kitchen!
Cooks Tips
Cooks Tips
- Cheese skirt: Scatter a little cheddar directly on the parchment before placing the sticks — it’ll crisp into a delicious cheesy edge.
- Extra crunch: Add half the cheddar at the start and the rest in the last 5–7 minutes to avoid overbrowning.
- Pizza stone option: Preheat a stone to 400°F and bake on parchment for a crispier bottom.
- Stuffed version: Tuck a mozzarella cheese string beside the pepperoni before rolling for extra melty goodness.
Nutrition
Calories: 64kcalCarbohydrates: 1gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 301mgPotassium: 16mgFiber: 0.04gSugar: 0.4gVitamin A: 149IUVitamin C: 0.02mgCalcium: 108mgIron: 0.05mg
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