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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PEPPERONI BREAD Recipe

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This recipe for PEPPERONI BREAD is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I lb. prepared bread dough
3/4 lb. deli slicing pepperoni
1/2 lb. sliced provolone
12 oz. pkg. shredded mozzarella
1 beaten egg white
2-3 Tbsp flour

Optional: Granulated garlic, fresh ground pepper, grated Parmesan cheese
Directions:
Directions:
Pre-heat oven to 350 degrees.
Lightly flour surface to roll out dough. Pull dough into two parts. Take one half of dough ball and place on floured surface. Dust rolling pin with flour. Roll out dough into a rectangle shape, approximately 14 inches long and 10 inches wide.

Leaving about an inch margin on all sides, place 1/2 of the pepperoni slices all over the dough, lightly overlapping. Follow this same procedure with provolone slices. Now sprinkle 1/2 the package of mozzarella cheese over the provolone layer.

Roll up from the bottom of the long side, pinwheel fashion.. Pinch together all edges.

Carefully lift loaf and place on baking sheet. Brush with egg white, and sprinkle with granulated garlic and/or pepper.

Repeat all of the above with second half of dough, pepperoni, provolone and mozzarella.

Bake about 20 minutes at 350 degrees until loaves are golden brown.
Number Of Servings:
Number Of Servings:
2 12 inch loaves
Preparation Time:
Preparation Time:
30 minutes prep., 30 minutes bake

 

 

 

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