PEPPERONI BREAD
Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?
Provided by Martha Katz
Categories World Cuisine Recipes European Italian
Time 2h55m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 22.5 g, Cholesterol 37.9 mg, Fat 10.1 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 540 mg, Sugar 1.9 g
EASY PEPPERONI BREAD
Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!
Provided by MARBALET
Categories Appetizers and Snacks Meat and Poultry
Time 12h15m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 0.4 g, Cholesterol 26.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 240.7 mg, Sugar 0.2 g
SUZY'S PEPPERONI BREAD
This is great to make for a party appetizer or just to snack on or combine with your favorite meal as a great addition of flavor.
Provided by Susan Smith @CookWench2
Categories Appetizers
Number Of Ingredients 8
Steps:
- Thaw out as many bread loaves as you want to make at a time from the package. Individually I like to put in a lightly covered container in a warm area to keep it warm before rolling. Prepare the bread as instructed for baking preparation on the Rhodes bread package then continue with recipe below.
- I usually divide a loaf of dough into half or thirds it is easier to manage for rolling. Roll out bread dough on a floured surface. Make sure it does not stick to surface you are rolling on by keeping the surface floured.
- Evenly roll out dough. Brush inside surface of dough that filling goes into with egg (beaten in measuring cup).
- For the filling I put a light layer of mozzarella cheese down first. Then layer pepperoni on top of that so it is evenly covered. Add a layer of mozzarella cheese on top of all the pepperoni. Sprinkle with seasonings.
- Now you are ready to roll your bread up. I roll the bread long ways. Make sure to tightly roll the bread up with the ingredients but not too tight so your ingredients break the surface of the dough. When you get to the end put a coating of egg down to help seal the edge and finish rolling up the bread. I usually try to fold the ends down if I can. Sometimes you can not because the bread is just full at this point. Brush bread top with egg. Sprinkle lightly with seasonings and Parmesan.
- Place open end down for baking. On the top I cut slits on a diagonal. It lets the ingredients peek through when cooked.
- Place bread on a greased baking sheet (I use a darkened cookie sheet for baking these). Make sure you allow room for expanding loaves during baking.
- Bake breads according to oven temp and time on Rhodes bread package. I bake them til they are a nice color on top and take them out and let them cool on the sheets after loosening them from the sheet pan. These are great to eat warm!! I like to slice the loaves for serving into individual slices. It makes it easier to grab a slice for eating.
- Enjoy!! Every time I have made these for a party or catering a friends party they always want more. So make enough to go around and keep everyone happy. These are great to go on the side with soup and salad.
- **You can make this style bread as a herb bread only by omitting pepperoni and following the recipe. I have also made a great cheesy garlic bread using the same methods as well. I have also used combo packages with the multiple type of shredded cheese for variety. For something sweeter make a dessert bread using fruit fillings instead of meat and cheese. The varieties are endless as far as fillings and your preferences. ENJOY!!
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