This Spinach Pepperoni Bread is the perfect finger food for Game Day. Made with pizza dough filled with spinach, pepperoni, and provolone, this stuffed bread makes a great weeknight dinner and is a recipe everyone will ask you to bring to the next party!

If you need an easy dinner to make on those busy weeknights,  you’re going to love making Spinach Pepperoni Bread! The kids love it because it tastes just like pepperoni pizza, and adults love it because not only does it taste great, but the spinach is a sneaky way to get those nutritious greens into their diet!

You can eat this bread alone or dip it in your favorite pizza sauce. We love dipping it in ranch or our favorite, Good Seasons Italian Dressing. It’s just so good! Make a batch for a fun twist on pizza night!

Stuffed Bread vs Stromboli

If you’re thinking “This looks like a stromboli”, well, then you’re right! A stromboli is just a baked pastry made from pizza dough that’s rolled around a filling into a cylinder and then sliced. My Pepperoni Spinach Stuffed Bread is pretty much a stromboli by a different name. Either way, this easy recipe is delicious!

Ingredients for Spinach Pepperoni Stromboli

To make your own stuffed bread from scratch, you need the following ingredients:

• All-purpose flour
• Pizza crust yeast
• Sugar
• Salt
• Garlic powder
• Oregano
• Warm water
• Olive oil

You can also use a 13.8-ounce package or refrigerated pizza crust, boxed mix, etc.
I also love using my Homemade Pizza Dough because this recipe makes enough dough for three medium pizzas. So you can use one ball to make this Stuffed Spinach Bread and then freeze the rest for another time!

Filling Ingredients

• Chopped spinach, thawed and drained
• Pepperoni slices
• Provolone cheese slices
• Butter, melted
• Italian seasoning (optional)
• Garlic powder
• Grated or shredded Parmesan cheese

How to Make This Spinach Pepperoni Bread Recipe

First, preheat your oven to 375 degrees F. Prepare a rimmed baking sheet by spraying it with nonstick cooking spray, or line it with parchment paper.

Making the Homemade Pizza Dough

1. In a large bowl, whisk together 1 cup of the flour, the undissolved package of yeast, sugar, salt, garlic powder and oregano.
2. Add the warm water and the oil. Mix for about one minute until thoroughly combined.
3. Gradually add enough remaining flour until a soft ball of dough is formed. It will be sticky though.
4. Turn the bread dough out onto a lightly floured surface and knead until smooth and elastic, approximately 4 minutes. Add more flour if necessary.

Assembling the Bread Roll

1. With a lightly floured rolling pin, roll the dough into a square approximately 17 X 17 inches about 1/8-inch thick. If using refrigerated pizza dough, roll it out into a rectangle as close to 10″ X 15″ as possible.
2. Beginning with the end closest to you, tear the cheese slices in half and place 4-6 halves along the bottom edge (depending on how many will fit).
3. Place pepperoni slices along the bottom edge on top of the cheese.
4. Take approximately 2-3 tablespoons of spinach and spread that on top of the pepperoni slices.
5. Roll the dough up, stopping just as you roll the dough up and over the cheese, pepperoni, and spinach.
6. Place another layer of cheese, pepperoni, and spinach on the dough, this time right along the crease of the roll.
7. Roll and repeat until the ingredients have all been used or can no longer fit into the dough.

Bake and Serve

1. In a small microwaveable bowl, heat the butter until melted, about 30 seconds. Stir, and mix in the Italian seasoning and garlic powder.
2. Place the rolled pepperoni bread onto the prepared baking sheet, seam side down. Brush the butter mixture along the top of the dough and all over the sides to completely cover. Sprinkle with grated Parmesan cheese.
3. Bake for 25 – 30 minutes or until lightly golden brown. In the final 5-10 minutes, cover with a tented piece of aluminum foil if browning too quickly.
4. Allow to rest for 3-5 minutes to cool slightly before cutting.

Recipe Note

If you use refrigerated pizza crust, watch the baking time, which should be closer to 20-25 minutes.

Tips for the Perfect Pepperoni Bread with Spinach

• The most important thing, I think, is to make sure you squeeze all of the excess water out of the frozen spinach! Be sure to make sure that it is completely thawed and then using your hands, squeeze out as much of the moisture as possible. There won’t end up being a lot of spinach, but this will prevent your bread roll from being soggy.
• You don’t need to make the dough from scratch, either! To save time, you can purchase the canisters of pizza dough at your local grocery store and or even buy the store’s packages of frozen dough.
   If you have a favorite pizza place where you LOVE their dough, don’t be afraid to ask if you can purchase some. I’ve bought a couple of balls at a time, use one immediately and put the others in the freezer so that I have them when needed.
• I’ve found that letting it rest for about 3-5 minutes on this large rimmed cutting board to cool slightly allows for much neater slices without having to wrestle the cheese.
• I use a rimmed baking sheet as it prevents the grease from spilling into the oven and is big enough to hold the bread. I do curve it to fit as it usually won’t fit into the pan straight.
• Make sure you have a good basting brush to slather the butter on before sending it into the oven, too! I like these colored brushes because I can keep the brushes I use for raw meat separate from the ones I use for pastries, etc.

Can I use fresh spinach instead of frozen?

Yes, but you’ll need to cook it down first. Cook until wilted, about 2-3 minutes, in a saucepan or skillet. Remove any excess moisture as directed in the tips section.

How do I Store Spinach Pepperoni Bread?

Store leftovers in an airtight container in the fridge for 2-3 days. You can reheat in the oven at 350 degrees or reheat individual portions in the microwave.

Can you freeze this Stuffed Pepperoni Bread?

Yes, this bread freezes well! Once it cools completely, wrap it tightly in plastic wrap, then aluminum foil. Store in the freezer for up to a month.

Thaw overnight, then bake in a 350-degree oven until warm through. I keep it tented with aluminum foil so it doesn’t brown more.

Spinach In Every Bite!

For more ways to use up that delicious spinach, try these recipes:

• Spinach Lasagna Roll-ups
• Skillet Spinach Lasagna
• Spinach and Cheese Manicotti
• Crockpot Spinach and Artichoke Dip
• Spinach Tomato Quinoa

During my original 365 Days of Baking, I rated everything I bake on a scale of 1-4 and this Spinach Pepperoni Bread earned 4 rolling pins.
I like it much better than my regular Pepperoni Bread because it has the added benefit of some healthy spinach in it.

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This post was originally published February of 2014. It has been updated with pictures and in format on December 18, 2024.

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