"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, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Wells
Added: Tuesday, August 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 frozen loaf Rhodes bread dough
1 package sliced pepperoni
16 ounces shredded mozzarella cheese
Oregano
1/2 stick melted butter
Garlic Salt

Directions:
Directions:
Thaw and let bread dough rise. Split dough into 2 balls. Roll dough flat into a rectangle, brush with melted butter and layer with sliced pepperoni. Sprinkle 8 ounces of cheese evenly. Shake oregano and garlic salt sparingly. Roll rectangle with long sides and pinch close. Brush with butter and sprinkle with garlic salt. Bake at 350 until light brown, approximately 30 minutes. Repeat with other ball of dough.

Personal Notes:
Personal Notes:
Jill remembers how much her children love this bread.

 

 

 

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