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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Patty's Pepperoni Bread Recipe

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This recipe for Patty's Pepperoni Bread is from The Burton/Powell Family Cookbook Project, 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:  
1 Rhodes Frozen Bread Dough, loaf, thawed to room temperature
1 egg
4 TB butter
4 tsp grated parmesan
sliced pepperoni
Mozerella Cheese, shredded
Directions:
Directions:
Roll out thawed bread dough lengthwise and width wise til it's about 16-18 inches long and 6-8 inches across. It's a little tricky in that the dough is elastic and may need to be stretched, in addition to rolled, to achieve this. Beat the egg, melted butter, and parmesan together. With a pastry brush, spread half this mixture over the entire surface of the rolled out bread. On one half of the length, place slices of pepperoni, overlapping in places. You only need a thin layer. Sprinkle Mozerlla cheese on top of the pepperoni...I use almost two cups. Fold the bread over lengthwise and pinch outside together to enclose the ingredients. Place on a sprayed cooke sheet (I go diagonally as the bread expands while baking) and spread the remaining egg mixture on top. Bake at 350º for about 20 minutes or until golden brown. Cool before slicing, width wise, into 1 or 2 inch strips. Can be served warm right away, or when completely cooled, store in a zip loc in the fridge. Good hot or cold.
Preparation Time:
Preparation Time:
15 minutes, plus cook time
Personal Notes:
Personal Notes:
Once you make this the first time, you will find that you will want to adjust it to your family's tastes. My family opted for a very thin layer of pepperoni and lots of cheese. I imagine you can adjust this with other ingredients...cooked sausage and cheese, thinly sliced leftover steak with cheese, etc.

 

 

 

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