Pepperoni Batter Bread Recipes

PEPPERONI BREAD

Steps:

• Add warm water to the bowl of the stand mixer with the dough hook attachment. Add in yeast and honey. Stir and allow it to rest for 5 minutes.
• Add 2 cups of flour, salt, and oil. Mix to combine, 3-4 minutes on low speed. Slowly add remaining 1/2-1 cup of flour or until a smooth ball forms that pulls cleanly away from the sides of the bowl.
• Cover bowl with plastic wrap and allow the dough to rest for 1 hour.
• Preheat oven to 400°F. Roll dough into a rectangle roughly 14'' x 22''. Spread with the shredded mozzarella, then top with the pepperoni.
• Starting from the longer side, roll into a log then place on a greased baking sheet. With a very sharp knife score the top of the bread to release the steam as it bakes.
• Bake for 25 minutes or until golden brown on the outside.
• Allow to cool for 10 minutes before slicing. Serve with marinara sauce for dipping and enjoy!

PEPPERONI BATTER BREAD

Steps:

• Preheat oven to 375° degrees.
• Grease a 1 1/2 quart ovenproof casserole dish (round or oval work best).
• Set aside 1 cup flour.
• Mix together remaining flour and all dry ingredients including pepperoni, cheese and yeast in a large bowl.
• Stir margarine& water into dry mixture.
• Mix in more flour to make a thick batter.
• Cover bowl and let batter rest about 10 minutes.
• Turn batter into greased casserole dish.
• Cover and let rise until doubled (about 30-35 minutes).
• Bake at 375° for 35 minutes or until done (should sound hollow when lightly tapped).
• Remove from pan and cool on rack.
• serve warm or cold.
• If using"regular dry yeast": dissolve yeast in 1 1/4 cups warm (105°-115°) water.
• Beat in sugar, salt, margarine and 2 cups of flour till smooth.
• Mix in pepperoni, cheese and extra flour to make a thick batter.
• Cover, let rise until doubled (about 1 hour).
• Stir down batter and turn into a greased 1 1/2 quart ovenproof casserole.
• Cover, let rise until doubled (about 1 hour).
• Bake at 375° for 35 minutes or until done.
• remove fom pan and cool on rack.

PEPPERONI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake in preheated oven for 40 minutes, or until golden.

EASY PEPPERONI BREAD

Steps:

• Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
• Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
• Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.