Toasted Pepperoni Bread with Burrata

Watch part 2 here!


1 frozen bread dough (or homemade pizza dough)

½ pound pepperoni, thinly sliced, combination of Calabrese and American style

¼ pound provolone cheese, thinly sliced and roughly chopped

¼ pound Swiss cheese, thinly sliced and roughly chopped

¼ pound mozzarella cheese, shredded

2 eggs, separated, whisked

1 pinch coarse sea salt

2 tablespoons sesame seeds

Olive oil

Melted butter

Burrata, chilled, to serve

Mascarpone, chilled, to serve

Fresh basil leaves, chiffonade, to serve



Place dough in a lightly oiled bowl, drizzle a little more olive oil on top of the dough and smear all over the top. Cover the bowl with a damp towel and place in a warm area. Let the dough rise until it doubles in size.


Combine the cheeses and one whisked egg in a medium bowl and set aside. Whisk the remaining egg with a splash of water; set aside egg wash.


Preheat oven to 375 degrees F. Grease an 18- x 26-inch or larger baking sheet with melted butter. Stretch and roll out the dough to fit inside the baking sheet. Spread the cheese mixture all over the dough. Lay the slices of pepperoni on top of the cheese mixture. Place the pan horizontally to you. Beginning with the bottom of the dough, roll up like a jelly roll. Place the roll seam-side-down on the pan and fold the ends of the dough down to conceal the filling. Pinch to secure seams. Brush the top with egg wash. Sprinkle with sea salt and sesame seeds. Bake for 15 to 20 minutes or until cooked through and golden brown on top.


Remove from the oven and let cool on baking sheet. When cool enough to handle, slice the dough into ½-inch slices.


Preheat a griddle over medium heat. Melt some butter and place a few slices of pepperoni bread into the pan to toast. When golden-brown, flip and toast the other side.


Serve the toasted bread with chilled burrata or mascarpone cheese and fresh basil leaves.



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