Pepperoni And Cheese Loaf Recipes

PEPPERONI CHEESE BREAD

Steps:

• In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.

EASY CHEESY PEPPERONI BREAD

Steps:

• Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
• Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
• Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
• Punch the dough down and let rest for 10 minutes.
• Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
• Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
• Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!

PEPPERONI CHEESE BREAD (THE DEEN BROTHERS)

Steps:

• Preheat oven to 450°F.
• Lightly spray a 9x5-inch baking loaf pan with non-stick cooking spray.
• Open canned biscuits and flatten each biscuit with the palm of your hand.
• Place 1 pepperoni and some cheese on each biscuit.
• Form a ball with each biscuit by pulling the dough up and around the filling; pinching the edges to seal.
• Drop each ball into the prepared loaf pan.
• Bake for 12-14 minutes or until golden brown.
• Serve warm.

PEPPERONI AND CHEESE LOAF

Steps:

• Thaw dough, and allow to rise according to package directions.
• Divide dough in half, and set one portion aside.
• Turn out remaining portion of dough on a lightly floured surface.
• Roll dough into a 10 inch circle.
• Combine egg and parmesan cheese, stirring well; spread half of egg mixture over each circle, leaving a 1/2 inch margin at edges.
• Layer half of pepperoni and half of mozzarella cheese over egg mixture, and sprinkle with half of oregano.
• Roll up dough jellyroll fashion.
• Seal edges and fold under ends.
• Transfer loaf, seam side down to an ungreased baking sheet, Repeat procedure with remaining ingredients.
• Bake at 375 for 30 minutes.
• Cut into slices, serve with pizza sauce to dip.

ITALIAN PEPPERONI MEATLOAF

Steps:

• Preheat oven to 375°F.
• Line a 13x9 1/2 inches baking dish with foil.
• Mix all ingredients, except toppings, in large mixing bowl.
• Form into a loaf, and bake for 45 minute.
• Top with remaining spaghetti sauce, pepperoni slices and cheese.
• Bake for 15 more minute or until cheese starts to brown.

CIN'S VERSION OF PEPPERONI-CHEESE LOAF

Steps:

• Preheat oven to 350dF.
• Roll out thawed dough on a 13 x 11 inch oiled pan (cookie sheet or a jelly roll pan will do) and let it raise for about 20 minutes. After the bread was spread out into the pan (and risen for the 20min's) I sprayed liquid garlic over the dough, I did not use any sauce in-on this one.
• Arrange Provolone cheese over entire surface of dough (after you spritz it with the garlic oil).
• Next, start layering, first the pepperoni, then some of the shredded cheddar, then the 4-Mexican Cheese blend and end with the rest of the shredded Cheddar on top. (this time I used the provolone cheese, cheddar cheese and the 4-cheese Mexican mix cheeses...inside w he pepperoni).
• Sprinkled chives on top of this before ''rolling-up''.
• Roll the whole thing up jelly-roll style and pinch edges and ends to seal.
• Brush the entire top with the egg white and sprinkled shredded 3-cheese mix of parmesan, romano & asiago over the top of the egg wash.
• Then lightly sprinkle garlic powder, sea salt and dill weed on top.
• Just before placing into over make slits slanted across top of loaf (to let out steam while baking).
• Bake at 350 dF for 30 minutes (if dough is getting too brown, loosely cover wfoil).
• Cool on cooling rack, then slice. Serve warm with a sauce for dipping (it doesn't really need to be dipped but if you like it that way...by all means do so).
• Enjoy!!!

PEPPERONI PIZZA LOAF

Steps:

• Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.