HOMEMADE CHEESE AND PEPPERONI BREAD (BREAD MACHINE)
This is a delicious chewy bread flecked with spicy pepperoni and mozzarella cheese. Cook time is according to bread machine. Makes great garlic bread to serve with an Italian meal.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer.
- Select basic bread setting.
- Choose medium crust color.
- Just before final kneading, (usually machine will beep at this time) add the pepperoni.
- Make a 1 1/2 lb loaf.
- Do not use delay timer feature for this recipe.
Nutrition Facts : Calories 1710.5, Fat 12.8, SaturatedFat 5.6, Cholesterol 29.5, Sodium 250.5, Carbohydrate 339.3, Fiber 12.9, Sugar 26.7, Protein 52.7
PEPPERONI CHEESE BREAD
As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. -Dusti Christensen, Goodridge, Minnesota
Provided by Taste of Home
Time 4h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 177 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 329mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
PEPPERONI ROLLS
Meet West Virginia's unofficial state snack. These pepperoni and cheese-stuffed pockets can be found in convenience stores across the Mountain State. And instead of sliced pepperoni (like in Italian versions found elsewhere) these soft rolls have a large chunk in the center (a bonus for serious pepperoni lovers!).
Provided by Food Network Kitchen
Time 4h30m
Yield 8 rolls
Number Of Ingredients 10
Steps:
- Gently heat the milk and butter in a small saucepan until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F (but no warmer than 115 degrees F). Remove the saucepan from the heat and whisk in the sugar, yeast and 2 teaspoons salt. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes.
- Add the flour, egg and yeast liquid to a large bowl. Make the dough by mixing the ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough in order to deflate it while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment. Transfer the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece into a ball, incorporating more flour as needed so the dough is no longer sticky but still pliable. Use your hands to flatten each ball to a 4 1/2-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, like a burrito, and place on the prepared baking sheets seam-side down. (It's ok if the filling is not fully encased at this point.) Repeat with the remaining pepperoni and cheese, placing the bundles on the baking sheets at least 1 inch apart to allow for a third rise. Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit.
- Preheat the oven to 350 degrees F. Brush the tops of the rolls with the remaining oil and bake until the crust is crispy and golden brown, 30 to 35 minutes.
PEPPERONI CASSEROLE
Spaghetti with a twist! Your standard spaghetti topped with a combination of mozzarella/cottage cheese and a layer of pepperoni to top it off. The sausage can be substituted with hamburger.
Provided by CKROPER
Categories World Cuisine Recipes European Italian
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a skillet over medium heat, cook the sausage until evenly brown.
- In the prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In a bowl, mix the cottage cheese, olives, and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
- Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 693.5 calories, Carbohydrate 53.6 g, Cholesterol 85.8 mg, Fat 34 g, Fiber 3.6 g, Protein 41.1 g, SaturatedFat 14.3 g, Sodium 1732.1 mg, Sugar 7.9 g
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
PEPPERONI CHEESY BREAD
Pepperoni Cheesy Bread is the appetizer version of pepperoni pizza on a hoagie roll with mozzarella cheese, pepperoni slices and Italian seasoning.
Provided by Sabrina Snyder
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut the two hoagie rolls into 2-inch wide portions but leave it attached in the middle.
- Mix the olive oil, Italian seasoning, garlic salt and red pepper flakes (if using) then brush it onto the bread.
- Top the bread with the mozzarella cheese, pepperoni and parmesan cheese and bake until crispy, about 15-18 minutes.
Nutrition Facts : Calories 299 kcal, Carbohydrate 7 g, Protein 17 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 59 mg, Sodium 654 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PEPPERONI BREAD
This Easy Pepperoni Bread is made with homemade pizza dough and stuffed with mozzarella cheese and tons of pepperoni. It gets rolled up into a loaf and baked until golden brown and bubbly! Serve with a side of marinara sauce for dipping!
Provided by Kelley Simmons
Time 1h45m
Number Of Ingredients 9
Steps:
- Add warm water to the bowl of the stand mixer with the dough hook attachment. Add in yeast and honey. Stir and allow it to rest for 5 minutes.
- Add 2 cups of flour, salt, and oil. Mix to combine, 3-4 minutes on low speed. Slowly add remaining 1/2-1 cup of flour or until a smooth ball forms that pulls cleanly away from the sides of the bowl.
- Cover bowl with plastic wrap and allow the dough to rest for 1 hour.
- Preheat oven to 400°F. Roll dough into a rectangle roughly 14'' x 22''. Spread with the shredded mozzarella, then top with the pepperoni.
- Starting from the longer side, roll into a log then place on a greased baking sheet. With a very sharp knife score the top of the bread to release the steam as it bakes.
- Bake for 25 minutes or until golden brown on the outside.
- Allow to cool for 10 minutes before slicing. Serve with marinara sauce for dipping and enjoy!
Nutrition Facts : Calories 413 kcal, Carbohydrate 34 g, Protein 20 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 56 mg, Sodium 933 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GARBAGE BREAD RECIPE
Our garbage bread recipe is an easy game day appetizer recipe that's made with homemade pizza dough. Lots of gooey mozzarella and cheddar cheese make this the ultimate cheesy football snack for a crowd.
Provided by Emma
Categories Appetizer
Time 2h15m
Number Of Ingredients 12
Steps:
- Place the bread flour in a mixing bowl. Add the salt and yeast on opposite sides of the bowl, then stir each one in with your finger. Mix in the sugar.
- Pour in the olive oil and half of the water, then begin to mix with your fingers. Keep stirring and crushing the mixture, gradually adding more water as needed, until a somewhat sticky dough has formed. Make sure all of the flour has been picked up from the bottom of the bowl.
- Turn the dough onto a lightly floured surface and knead for 10-15 minutes, until it is very smooth and no longer leaves a sticky residue on your hands or the work surface.
- Use the windowpane test to see if the dough is sufficiently kneaded. Break off a piece and stretch it with your fingers until it's translucent. It should be able to stretch to translucency without breaking; if it breaks, knead for a minute longer and check again.
- Pour a little olive oil into a mixing bowl. Shape the dough into a ball and turn it in the bowl to coat with oil. Cover tightly with plastic wrap and let it prove in a warm place until at least doubled in size, about 1 hour.
- Grate the mozzarella and cheddar cheeses and refrigerate until needed. Rinse, pat dry, and finely chop a few basil leaves.
- Punch down the risen dough to remove the air pockets, then roll it out on a lightly floured surface to a rectangle about 11x17 inches.
- Spread the dough with the tomato sauce, leaving a 1-2 inch border all the way around. Sprinkle with black pepper, Italian seasoning, and chopped fresh basil. Scatter the grated cheeses on top, then lay the pepperoni slices on top.
- Starting from the long side of the rectangle closest to you, begin rolling the dough into a log. Go slowly and try to keep the roll as tight as possible. Firmly pinch the seam and ends to seal.
- Place the log on a rimmed 11x17-inch cookie sheet lined with parchment paper. Cover with plastic wrap and let it prove in a warm place until the dough springs back quickly when prodded with a fingertip, about 40 minutes.
- Preheat the oven to 400 F. Start the oven about 10 minutes before the bread is done proving.
- Watch the loaf as it bakes; some of the cheese may leak out of the bread if it cracks in the oven. Check to see if it's baked by inserting a thermometer into the center of the loaf; it should read at least 190 F.
- Let the garbage bread cool for 40 minutes on a wire cooling rack, then slice and serve plain or with marinara dipping sauce. Refrigerate leftovers for up to 3-5 days.
Nutrition Facts : Calories 193 kcal, Sugar 1 g, Sodium 461 mg, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 18 g, Fiber 1 g, Protein 8 g, Cholesterol 20 mg, UnsaturatedFat 5 g, ServingSize 1 serving
PEPPERONI BREAD
All I can say is make this recipe for Pepperoni Bread whether as a loaf or as drop biscuits, it may just become a new favorite recipe!
Provided by Colleen Kennedy
Categories Bread
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Line a loaf pan with parchment paper (it can hang over the sides.
- In a mixing bowl, combine the eggs, milk, sugar and oil and whisk until combined.
- Add the flour, salt, pepper, spice and baking powder (all at once) and mix with a spatula until just incorporated.
- Add in the pepperoni and cheese and mix with a spatula until just incorporated.
- Scrape batter into the lined loaf pan and bake on the middle rack for 55-60 minutes or until a toothpick inserted comes out dry.
- Optional - I like to melt butter and mix it with garlic paste (or garlic powder) and pull the biscuits or loaf from the oven and quickly brush them with the mixture a few minutes before done cooking. A delicious flavor boost!
- Allow the loaf to cool in the pan 5-10 minutes and then lift the loaf out, slice and enjoy If making as biscuits, bake for 10-15 minutes (depending on how large you make them). I typically use an ice cream scoop and place the batter on a parchment-lined baking pan.
Nutrition Facts : ServingSize 9 servings, Calories 423 kcal, Carbohydrate 38 g, Protein 15 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 51 mg, Sodium 724 mg, Fiber 1 g, Sugar 6 g
PEPPERONI CHEESE BREAD (THE DEEN BROTHERS)
Make and share this Pepperoni Cheese Bread (The Deen Brothers) recipe from Food.com.
Provided by Kim D.
Categories Lunch/Snacks
Time 22m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F.
- Lightly spray a 9x5-inch baking loaf pan with non-stick cooking spray.
- Open canned biscuits and flatten each biscuit with the palm of your hand.
- Place 1 pepperoni and some cheese on each biscuit.
- Form a ball with each biscuit by pulling the dough up and around the filling; pinching the edges to seal.
- Drop each ball into the prepared loaf pan.
- Bake for 12-14 minutes or until golden brown.
- Serve warm.
PEPPERONI AND CHEESE CASSEROLE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil.
- Bring a large pasta pot of water to a boil over high heat. Add a big pinch of salt and the pasta. Cover and return the water to a boil. Remove the cover and cook for 5 minutes. The pasta will not be completely cooked through.
- Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil. When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes. Add the garlic and pepperoni and cook for another minute. Add the tomatoes and basil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza.
- Stir in the pasta and cheese into the skillet. Pour into the prepared baking dish and smooth out the top. Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil. Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes.
More about "pepperoni cheese bread the deen brothers food"
PEPPERONI CHEESE BREAD (THE DEEN BROTHERS) RECIPE - …
From pinterest.com
5/5 (4)Total Time 22 minsServings 1
10 BEST PEPPERONI PIZZA CREAM CHEESE DIP RECIPES | YUMMLY
From yummly.com
PEPPERONI AND CHEESE STUFFED BREAD - DIARY OF A RECIPE ...
From diaryofarecipecollector.com
PEPPERONI BREAD - 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
4.2/5 (56)Total Time 35 minsCategory Main CourseCalories 729 per serving
THE BEST PEPPERONI BREAD | THE PERFECT GAME DAY APPETIZER
From pastrychefonline.com
Reviews 3Calories 315 per servingCategory Bread And Rolls Recipes
PAULA DEEN'S MOST OUTRAGEOUS RECIPES - ABC NEWS
From abcnews.go.com
Estimated Reading Time 2 mins
PEPPERONI & CHEESE PULL APART BREAD - A SOUTHERN SOUL
From asouthernsoul.com
5/5 (1)Category Appetizer, Pizza, Side DishCuisine AmericanTotal Time 40 mins
PEPPERONI BREAD RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 2Category AppetizerCuisine ItalianTotal Time 45 mins
EASY 30-MINUTE PEPPERONI BREAD RECIPE - FOODAL
From foodal.com
5/5 (2)Total Time 30 minsCategory BreadCalories 251 per serving
MINI MUFFALETTAS AND OLIVE SALAD | PAULA DEEN
From start.pauladeen.com
Servings 10Total Time 10 mins
PEPPERONI BREAD. - THE PRETTY BEE
From theprettybee.com
Reviews 10Category DinnerCuisine Dairy FreeTotal Time 1 hr 10 mins
PAULA DEEN: HOMESTYLE FAMILY PIZZA RECIPE - SERVES 5
From pauladeen.com
Servings 5Total Time 5 mins
RECIPE: PEPPERONI CHEESE BREAD - ABC NEWS
From abcnews.go.com
Estimated Reading Time 1 min
CHEESE-AND-PEPPERONI BREAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 165 per servingServings 14
THREE CHEESE PEPPERONI BREAD - JERSEY GIRL COOKS
From jerseygirlcooks.com
5/5 (6)Total Time 55 minsCategory Appetizer/ SnackCalories 378 per serving
PEPPERONI BREAD - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (12)Total Time 50 minsCategory Appetizer, Lunch, BreadCalories 281 per serving
CHEDDAR AND PEPPERONI RECIPES (158) - SUPERCOOK
From supercook.com
BEST PEPPERONI GARBAGE BREAD - MRFOOD.COM
From mrfood.com
MARCH 2, 2012 THE DEEN BROS I KNOW IT’S JUST A BRACELET ...
From pinterest.co.uk
TFRECIPES.COM
THE DEEN BROS. LIGHTER CORN CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
PEPPERONI BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
PEPPERONI CHEESE BREAD - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
CHEESY PEPPERONI PIZZA BEER BREAD - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
PEPPERONI CHEESE BREAD THE DEEN BROTHERS) RECIPE - FOOD ...
PEPPERONI CHEESE BREAD - PAULA DEEN
From start.pauladeen.com
PEPPERONICHEESEBREADTHEDEENBROTHERS
From tfrecipes.com
10 BEST CREAM CHEESE AND PEPPERONI APPETIZERS RECIPES - YUMMLY
From yummly.com
PEPPERONI & CHEESE DIP - CHRIS BROTHERS
From chrisbrothers.ca
PIZZA MONKEY BREAD RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
WITH INGREDIENTS,NUTRITIONS,INSTRUCTIONS AND RELATED RECIPES
From cookingtoday.net
PEPPERONI CHEESE BREAD (THE DEEN BROTHERS)
From chinesefoodrecipesbook.blogspot.com
31 DEEN BROTHERS RECIPIES IDEAS | RECIPES, FOOD, FAVORITE ...
From pinterest.com
PAULA DEEN'S MOST OUTRAGEOUS RECIPES | GMA
From goodmorningamerica.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love