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This recipe for PEPPERONI BREAD, by , is from The Huff 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!

Jerry Claya


1 lb frozen bread dough (i use Rhodes)
2 pkgs sliced pepperoni
2 eggs
1/2 lb provologne shredded cheese, but i have
used very thin slices instead
cookie sheets

Spray cooking sheets with pam. Place frozen dough on sheet, covered with
plastic wrap sprayed with Pam so it doesn't stick to dough. Let rise. Punch
down twice. Using your finger spread dough out pretty evenly into a rectangle.

WHEN dough is rising, in bowl, beat eggs. Add pepperoni and the cheese,
mix well and refridgerate untill dough is ready and spread into big rectangle
Oven 350,
When dough has risen after second punch down,and it is spread out and risen
a little more, spread mixture on top of dough from about 2 inches per side all
around. Roll up from long side, tucking in sides of the roll a little as you go.
sorry i cannot remember if seam side down or up, but i think up. try one up
and on down.
I have made this where i have beaten the eggs, spread it first over the dough
and then place the pepperoni next to each other all across the dough, 2 in from sides
then i layered the thin provolene on top of the meat, overlaping the edges. Then i
rolled up, i am pretty sure i tucked the side edges under, and pinched the top seam

Personal Notes:
Personal Notes:
this i have served serveral times, you can serve also with pizza sauce, and
also use different meats, veggies, etc. cut into 2 inch slices. sooo good




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