Wednesday, May 14, 2014

Pepperoni Bread

Oh man.  It has been one of THOSE days.  I got out of bed just to take some Excedrin migraine and go back to bed.  At 11am I still hadn't knocked this baby out, but life goes on, right?  I had bread to make!  And making bread is what I did!

This is an age old recipe, but......  I just never shared it.  I got this recipe so long ago from someone I taught with.  I can't believe I can't remember her name.  I will think of it, you know, in the middle of the night.  Anyway it is just an easy recipe to throw together.  I used frozen bread dough, if you have a great recipe for a white bread dough, feel free to make your own.  Headache people, it means convenience!  So enjoy this as an appetizer, a picky, serve it with a meal, whatever you want.  Just enjoy it!

If you like, you can serve with marinara for dipping!  Use as much pepperoni as you want.  There are no boundaries on the love of pepperoni!

2 loaves of frozen bread
1 pkg sliced pepperoni
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup olive oil, divided
2 tbsp. Italian or Pizza seasoning
2 tsp. garlic powder

Combine 2 loaves of your frozen bread.  Roll out until desired thickness is achieved and a rectangular shape and drizzle half of the olive oil over the top.  Sprinkle with Italian seasoning, garlic powder and grated Parmesan cheese.  Lay the pepperoni to cover the dough, as much as you like and then top with grated mozzarella cheese.  Carefully roll the bread up, starting at one side (long side) moving up and down the side to roll it evenly.  Pinch the edge to the rolled dough when you get to the end, flip the sides up and lay seem and tucked end side down on a parchment lined cookie sheet.  Rub the top with your remaining olive oil and sprinkle with some extra seasoning!

Cover with a lint free towel and let raise for approximately 1 hour.  Bake at 350 for 20-25 minutes


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