There’s nothing in this world better than pulling a freshly baked loaf of cheesy pepperoni garlic bread from the oven, ripe and ready to be devoured. That first bite is crispy yet soft on the inside, with mozzarella so perfectly melted and gooey, tangling each layer together. And let me tell you, when you accidentally get a piece with like five little spicy pepperonis stacked on top of each other, it’s a party in your mouth! Absolute heaven.
I still remember the first time I baked pepperoni garlic bread from scratch many years ago. I wanted to impress my friends at our weekly game night with an over-the-top snack. Man, did it work! I carefully sliced open a crusty baguette, slathered the crevices with buttery garlic sauce, stuffed them full of pepperoni and shredded mozzarella and sent it off to bake until bubbly and golden. The irresistible smells of garlic, butter and melting cheese filled up my apartment. My friends said they started drooling from the parking lot! That first gooey pull-apart bite made all our eyes roll back blissfully in our heads – it was official obsession from then on.
Nowadays, anytime I get invited to a potluck or party, my phone blows up with requests to bring my now famous pepperoni garlic bread. It’s become my signature dish! My recipe even won the appetizer competition at our town’s annual baking contest last year – I had to make ten loaves just to keep the crowd happy! I’m thrilled to be sharing this drool-worthy, crowd-pleasing recipe with you today. Once you experience melty cheese catching temptingly on your lips as you pull it apart, you’ll be hooked, too!
What type of bread should I use?
I recommend using a baguette or loaf of Italian bread. They give the best texture and flavor.
What if I don’t like spicy pepperoni?
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