Are you bored with regular pizza night? Don’t want to turn on your stove? Try this Grilled Pepperoni Bread to shake up boring old pizza!
{Gooseberry Patch provided me with a copy of “Grilling and Campfire Cooking” to review. All thoughts and opinions are my own. Referral links are used in this post.}
Grilled Pepperoni Bread
John is a big fan of pepperoni pizza. But I have to admit, it’s not my favorite. And I tend to get bored with plain pepperoni pizza all the time. This twist on pepperoni pizza from Gooseberry Patch’s new cookbook, “Grilling and Campfire Cooking” was just the thing to shake our pizza up a bit! (And I got to cook it on my grill, so everybody wins!)
Tips for Cooking Grilled Pepperoni Bread
This Grilled Pepperoni Bread does need to be cooked over indirect heat. That means that either:
- Use the upper grate (the one that is high up inside the lid) if you have one, and keep the grill on low heat (this is your best option), or
- Get your grill good and hot, then turn it off, put the bread on to cook, and close the cover.
Trust me, indirect heat is important here. Otherwise you’ll end up with a blackened mess. And no one likes that. Just… trust me.
**PRO TIP – The pizza dough will stick to your grill grates, so you’ll need to oil them first. I lined the grate with heavy-duty aluminum foil before I turned the grill on. When everything was hot, I generously brushed the foil with canola oil. Then lay the bread directly on the foil.
You’ll need a big grill-safe spatula to get the hot bread off the grill. When it’s done cooking, slide it off the grill and onto a cutting board (I like bamboo boards for handling hot food right off the grill). Let it sit for about 5 minutes to cool, then slice it up!
Serve it up with a side of pizza sauce, and you’ve got a fast and easy weeknight meal, with almost no clean up!
Here’s another fun way to shake up pizza night – Personal Pizza Meatloaf!
Enjoy!
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Printable Recipe Card for Grilled Pepperoni Bread
Grilled Pepperoni Bread
Ingredients
- 1 can refrigerated pizza dough
- 1-1/2 cup shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 4 ounce sliced pepperoni
- Optional: pizza sauce for dipping
Instructions
- Unroll pizza dough into a rectangle on a lightly floured surface.
- Spread mozzarella cheese and Parmesan cheese evenly over the dough, leaving about 1/2 inch border of the dough uncovered on each edge. Sprinkle with Italian seasoning and garlic powder. Layer pepperoni on top.
- Roll dough up, jelly roll style. Pinch seam and ends to seal.
- The Pepperoni Bread will need to be cooked on low, over indirect heat. Use the top rack of your grill, or preheat the grill and then turn it off when you are ready to cook.
- Cover the top grate of your grill with aluminum foil. Preheat grill to low.
- Brush foil with canola oil. Lay pepperoni bread directly on oiled aluminum foil.
- Cover grill, and cook for 10-15 minutes until bread is fully cooked and cheese is melted.
- Let bread cool for 5 minutes before slicing.
- Slice and serve with pizza sauce for dipping.
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[drooling…] That would be me…not my baby. 🙂