Pepperoni Batter Bread Food

PEPPERONI-FILLED BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In bowl, combine Mozzarella cheese, pepperoni, onion, parsley, and olive oil. Spread on cut surface of rolls. Brush tops of rolls with 1 tablespoon oil and sprinkle with Parmesan cheese.
• Bake for 10 minutes in the preheated oven, until golden and heated through.

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 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.

PEPPERONI FOCACCIA BREAD

Steps:

• Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick)., Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.

PEPPERONI BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose medium 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 of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the pepperoni.

PEPPERONI-PROVOLONE BREAD

Steps:

• Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.
• Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.
• Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.
• Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.
• Let loaves rest, covered, for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.
• Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.

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.

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.

QUICK PEPPERONI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch square baking dish.
• Beat the egg in a medium bowl. Mix in the pepperoni, milk, flour, Muenster cheese, salt and pepper. Pour into the baking dish.
• Bake in the preheated oven 30 minutes, or until lightly browned.

PEPPERONI PIZZA QUICK BREAD

Steps:

• 1. Preheat the oven to 350 F and spray a loaf bread pan with non stick cooking spray.
• 2. Add the flour, baking powder, salt, pepper, and baking soda to the bowl of a stand mixer and mix to combine. Slowly add the eggs and Olive oil, mixing until just combined. Add buttermilk, 1 1/4 cup of the mozzerella cheese, the 2 other cheeses, and the pepperoni and mix until just combined. Pour half the batter into the prepared bread pan, top evenly with the marinara sauce, then pour the remaining batter over the sauce. Top with the Italian seasoning and the remaining 1/4 cup mozzarella cheese.
• 3. Bake for 45 to 55 minutes or until a toothpick comes out clean from the center. Let cool for 15 minutes before removing from the pan. Slice the bread and serve with Giardiniera relish on the side.

PEPPERONI & BLACK OLIVE BREAD ( WITH PARMESAN BUTTER)

Steps:

• Grease a 8cm x 26cm loaf pan. preheat oven to 200C/400°F.
• heat oil in frying pan and cook the garlic and onions until soft.Add the basil, pepper, chillies, olives and peperoni and cook for 2 mintes. Cool.
• Sift flour into a bowl. add the peperoni mixture, chhese, eggs and butter, mix well.
• Spoon into prepared loaf pan and bake for abour 40 minutes or until lightly browned and cooked through.
• Turn on a wire rack to cool. Serve cut into medium thick slices with the parmesan butter.
• Butter: Beat all the ingredients until combined.

PEPPERONI BREAD (USING REFRIGERATOR LOAF)

Steps:

• Preheat oven to 350 degrees.
• Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Remove unbaked bread from refrigerator tube; unroll.
• Place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. Roll up loaf and pinch to seal.
• Place on non-stick baking sheet. Using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling.
• MAKE-AHEAD HINT - you can make them to this point, then cover and refrigerate until ready to bake.
• Bake 350 degrees for 28-29 minutes until nicely browned.