Pepperoni bread
Tonight I made pepperoni bread for the third time. It’s the best batch I’ve made so far. This is a recipe I came up with myself. None of the recipes online looked quite right so I decided to wing it and it’s worked out pretty well.
Pepperoni bread is like a stromboli, only not quite as heavy. I took the basic ingredients of a pepperoni and cheese stromboli and scaled them down so it wouldn’t be quite as greasy. You can start the dough the night before to cut down on the total time for the recipe.
1 recipe pizza dough
2/3 cup mozzarella cheese
1/4 lb thin sliced sandwich pepperoni
2 tsp coarse ground mustard
olive oil
Make one recipe of pizza dough, adding a tablespoon of Italian seasoning or a combination of dried herbs before mixing. Let rise for an hour or overnight.
Stretch the dough into a thin rectangle, about 14×10″ on a half sheet of parchment paper. The parchment will keep it from sticking and help you transfer the bread in and out of the oven. Brush coarse mustard evenly over the dough. Sprinkle about a third of a cup of shredded mozzarella over the dough. Add a thin layer of sandwich pepperoni. Sprinkle with another third of a cup of cheese. Roll it the long way, jelly roll style, using the parchment to help. Turn the bread seam side down and cover the bread with lightly greased plastic wrap.
Preheat the oven and the baking stone to 425 degrees. If you don’t have a baking stone turn a large baking sheet upside down. Spray the top of the bread with a mist of olive oil. Using another baking sheet, slide the parchment onto the preheated stone and let the bread bake for about 25 minutes, until lightly browned and a little bubbly. Let cool on a rack. Slice into rounds and serve warm or at room temperature.
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February 12th, 2009 at 9:35 am
I have been making this exact same dish over the past few months, inspired by the Pittsburgh area’s ‘pepperoni roll’! You can take that same recipe and divide the dough into 6 pieces to make individual rolls, which is how my aunt does it. Just be sure that when you roll it you have a good seal on the edge because otherwise a large portion of your cheese may leak onto the pan (trust me from experience).
February 14th, 2009 at 11:34 pm
It’s a shame I don’t live closer.