Recipe

Wake up to the irresistible aroma of freshly baked pepperoni bread—crispy on the outside, stretchy and cheesy inside! Using the Geedel food chopper to easily dice spicy pepperoni into hearty bits, chop crisp bell peppers, and mince onions without tears, you can have this American family favorite ready in just 25 minutes. Each bite delivers savory pepperoni, melty cheese, and a refreshing crunch from the peppers. Serve with a hot cup of coffee for the ultimate breakfast satisfaction!

Ingredients  

- 150g bread flour  

- 100g pepperoni (casing removed)  

- 70g shredded mozzarella cheese (divided)  

- ½ bell pepper (mixed red and green)  

- ¼ onion  

- 3g instant yeast  

- 10g white sugar  

- A pinch of salt  

- 20g melted butter (divided)  

- A pinch of black pepper  

- 3g Italian dried herbs (for garnish)  

Instructions  

1. Dice the Pepperoni

Remove the casing from the pepperoni and cut into small chunks. Place in the food chopper for sausage and press twice until coarsely chopped.  

Heat 10g of melted butter in a pan, add the chopped pepperoni, and sauté for about 3 minutes until slightly crispy and fragrant. Set aside.

2. Chop the Vegetables  

Deseed the bell pepper and dice evenly with one press in the vegetable chopper with dicing blade—these colorful bits will stay crisp and fresh after baking.  

Dice the onion effortlessly in the onion chopper with container—just two seconds and no tears!  

In a bowl, combine the bell pepper, onion, 50g mozzarella, sautéed pepperoni, and black pepper. Mix well to form the filling.

3. Knead, Fill & Bake

In a large bowl, mix bread flour, yeast, sugar, and salt. Gradually add warm milk and knead into a smooth dough. Let it rest for 20 minutes until slightly risen.  

Roll the dough into a rectangle. Brush with the remaining 10g of melted butter, then spread the filling evenly, leaving a 1cm border.  

Roll up tightly from the long side, pinch the seam to seal, and make three shallow slashes on top. Brush with egg wash, then sprinkle with the remaining 20g mozzarella and dried herbs.  

Bake at 180°C (350°F) for about 15 minutes, until the top is golden and crisp.  

Slice and serve warm—watch the cheese stretch with every pull, while the pepperomi adds a savory kick. A truly satisfying breakfast!

Conclusion

What makes this pepperoni bread unforgettable? Chunky meat texture and oozy, stretchy cheese! With the Geedel food chopper, you can prep everything in minutes. Crispy outside, soft inside, with the perfect balance of spicy and cheesy—this two-serving loaf paired with coffee brings a true American morning to your table!