Step 1: Prep the oven and pan

Start by heating the oven to 400°F (about 200°C), which gives the dough a strong blast of heat so it puffs and browns nicely. Line a large baking sheet with parchment paper to prevent sticking and make cleanup simple, setting it aside while you work with the dough. If your kitchen is cool, let the dough sit at room temperature for 20 to 30 minutes so it relaxes and becomes easier to stretch.​​

Step 2: Prepare and relax the dough

Lightly flour your work surface and place the 1 lb ball of pizza dough on top, dusting it with a little flour so it does not cling to your hands. Shake off excess flour, then begin pressing the dough out into a rough rectangle with your fingertips, gently pushing from the center toward the edges. The aim is a fairly even thickness with no thick rim, because the entire surface will be filled and rolled instead of shaped like a traditional pizza.​

Step 3: Roll the dough into a rectangle

Continue stretching the dough using your hands, lifting it carefully and allowing gravity to help it lengthen, similar to stretching pizza dough, then laying it back on the counter and smoothing the edges. If you prefer, you can use a rolling pin to speed things up, rolling from the center outward until you have a large, even rectangle that is thin but not transparent. The warmth of your hands helps relax the gluten, so work slowly; if the dough springs back, pause for a few minutes and then continue stretching.​

Step 4: Layer the American cheese

Once the dough rectangle is ready, begin covering the surface with slices of American cheese, leaving just a very small border along the far edge to help the seam seal later. Arrange the slices so they slightly overlap and form a solid blanket of cheese, as this creamy base is what gives the bread its rich, almost sauce‑like interior. The American cheese brings a smooth, melty texture and pronounced cheesy flavor, so do not be shy; this is meant to be indulgent rather than light.​​

Step 5: Add mozzarella and Parmigiano

Sprinkle the shredded mozzarella evenly over the American cheese, using about 1 cup to add that classic stretchy, stringy pull when you slice into the finished loaf. Follow with a generous handful or two of freshly grated Parmigiano Reggiano, scattering it across the surface to add sharp, salty depth that balances the richness of the other cheeses. Try to keep the layers even so every slice ends up with a consistent mix of creamy and stretchy cheese.​​

Step 6: Season with pizza spice blend

Next, dust the top of the cheese with about 1 tablespoon of pizza seasoning, an all‑purpose mix usually containing dried oregano, garlic, chili flakes, and other Italian‑style herbs and spices. This seasoning gives the bread a familiar pizzeria aroma, tying the flavors together so every bite tastes like a cross between pepperoni pizza and a soft cheese‑filled roll. If your blend is salty, use a light hand; if it is mild, you can be a bit more generous or supplement with extra dried oregano and a pinch of chili flakes.​​

Step 7: Blanket with pepperoni

Lay slices of pepperoni all across the surface, covering the cheese almost completely so there are only small gaps between slices. You can use classic pork pepperoni or turkey pepperoni if you prefer something slightly leaner, but the key is to create a dense, even layer so every slice of bread includes plenty of meat. Take the pepperoni almost to the edges, keeping only a thin bare strip at the top edge where the final seam will close.​​

Step 8: Roll the loaf jelly‑roll style

To form the bread, start rolling from the long side closest to you, lifting the edge of the dough and gently tucking it over the filling, then continuing to roll tightly away from you like a jelly roll. As you roll, use your hands to keep the log compact without squeezing out the cheese or pepperoni, nudging any escaping slices back into the center as you go. When you reach the far edge, pinch the seam firmly to seal, then pinch and fold the ends under so the filling is enclosed and less likely to leak during baking.​​

Step 9: Transfer, score, and bake

Carefully transfer the rolled loaf seam‑side down onto the parchment‑lined baking sheet, using your hands or a bench scraper to support it if needed. With a small sharp knife, make a few shallow diagonal slits along the top of the loaf to allow steam to escape, which helps prevent tearing and gives a rustic appearance. Slide the tray into the preheated 400°F oven and bake for about 25 to 30 minutes, or until the bread is a deep golden brown and you can see hints of bubbling cheese near the slits.​​

Step 10: Rest, slice, and serve

When the pepperoni bread is done, remove it from the oven and let it rest on the baking sheet for at least 10 minutes; the interior will be extremely hot and needs a moment to set. Resting allows the melted cheese to thicken slightly so it does not immediately spill out when you cut, giving you neater slices and better presentation. After resting, use a serrated knife to cut the loaf into thick slices and serve warm, either on its own or with a simple bowl of marinara sauce for dipping.​