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Pepperoni Bread

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Member since 2006

Serves | Prep Time | Cook Time


Bread: 1 1/2 Tablespoons yeast (2 packets)
1 teaspoon sugar
2 cups lukewarm water
1/3 cup oil
1/3 cup sugar
1 Tablespoon salt
5 to 6 cups flour
Filling: Pepperoni to taste, roughly 1/4 to 1/2 pound total for both loaves.
8 ounces shredded mozzarella or italian cheese combination
1 egg, beaten well
1/4 cup grated parmesan cheese
1 teaspoon italian seasoning or pizza spice(I use Chef Paul Prudhommes Pizza and Pasta Magic the hot and sweet variety)

Sprinkle yeast and sugar (1 teaspoon) into 1 cup lukewarm water.

Let stand 10 minutes.

In a large mixing bowl combine softened yeast, and all remaining ingredients mixing well.

Turn out onto floured board and knead until smooth and elastic.

Place in greased bowl, cover and let rise until double, about 1 hour.

Punch dough down and let rise again until double. Punch dough down again and roll or pat into 12 X 8 inch rectangle.

Assemble ingredients below for filling.

Beat egg well in a small bowl, add the pizza seasoning and parmesan cheese.

Brush this mixture over the rolled out dough surface. Cover with pepperoni slices and cover with mozzarella cheese.

Roll dough up, place on greased baking sheet and let rest 15 minutes. B

ake at 350° for 25 to 35 minutes or until crust is brown.

Remove to cooling rack and slice when cooled

Pairs Well With


This is probably my most requested item to bring to work for snack day and to make for family gatherings. My son in law loves this stuff too!

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