"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pepperoni Bread Recipe

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This recipe for Pepperoni Bread, by , is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Eddy

Category:
Category:

Ingredients:  
Ingredients:  
• About 1 lb. frozen or fresh bread/pizza dough or 1 can Pilsbury Classic Pizza crust
• 1 egg, separated
• 1 T olive oil
• Italian seasoning and Garlic powder
• 2 cups (8 oz) shredded Italian cheese
• 6 oz sliced or chopped pepperoni

Directions:
Directions:
Preheat oven to 375F.
Roll out/unroll dough on lightly floured surface to about a 10x13 rectangle. Mix egg yolk with oil and brush or spread over dough. Sprinkle generously with herbs and garlic powder. Cover surface with pepperoni, leaving about ½ inch border around the edges. Top with cheese. Gently roll up starting with the long side to make a loaf. Go slow and not too tight so the filling doesn’t push it’s way out. Seal the long edge by pinching dough with fingers. Pinch and seal the ends. Put roll on a lightly greased baking sheet (or parchment paper) with the seam side down. Then tuck the ends under bit for an extra seal. Very gently cut the top of the loaf with a sharp knife about 4 or 5 times. Beat the egg white with 1 T water and brush over the top of the loaf. (Sprinkle with sesame, poppy or everything bagel seasoning, if desired)
Bake at 375F on the middle oven rack for about 40 minutes until bread is brown on the outside and feels firm when you thump it.
Let cool a bit and then slice. Serve with marinara sauce!

 

 

 

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