Pepperoni Bread Using Refrigerator Loaf Food

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 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.

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.

PEPPERONI PIZZA LOAF

Steps:

• Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.