PEPPERONI-PROVOLONE BREAD
This is my mom's recipe that's been in our family for 30+ years. It is a hit everywhere and is literally the first dish gone. I make it for potlucks, holidays, football games, or a meal/appetizer at home. Although I consider this a somewhat advanced recipe, it is easy to master. It is my most-requested recipe! Serve alongside your favorite marinara sauce. Freezes very well!!
Provided by Sloppy Chef
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 418 calories, Carbohydrate 27.1 g, Cholesterol 76.6 mg, Fat 24.7 g, Fiber 0.9 g, Protein 20.9 g, SaturatedFat 12.5 g, Sodium 1015.4 mg, Sugar 2.5 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
EASY PEPPERONI BREAD
Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!
Provided by MARBALET
Categories Appetizers and Snacks Meat and Poultry
Time 12h15m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 0.4 g, Cholesterol 26.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 240.7 mg, Sugar 0.2 g
PEPPERONI FOCACCIA BREAD
This focaccia bread recipe is perfect to serve with a pasta dinner, either as an appetizer or sliced for sandwiches. You will love the smell of it baking-it's hard to wait for it to be done! I like to add some thinly sliced plum tomatoes and fresh basil on top. - Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 580mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
PEPPERONI BREAD
"This chewy bread, flecked with spicy pepperoni, is a favorite no matter where I take it," reports Annette Self of Junction City, Ohio. "I often use slices of it to make garlic bread when I serve Italian meals," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 126 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 294mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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.
MOZZARELLA PEPPERONI BREAD
"My family enjoys this tempting bread as an appetizer when we have company...and as a quick meal on hectic evenings," shares Teri Toti of San Antonio, Texas. "With five children at home, and all involved in sports, we have this hot snack sandwich often.
Provided by Taste of Home
Time 30m
Yield 18 slices.
Number Of Ingredients 5
Steps:
- Cut loaf of bread in half widthwise; cut into 1-in. slices, leaving slices attached at bottom. Brush butter on both sides of each slice. Arrange pepperoni between slices; sprinkle with cheese and parsley., Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until cheese is melted.
Nutrition Facts : Calories 0g sugar total.
EASY CHEESY PEPPERONI BREAD
I created this recipe when I was looking for a pepperoni bread recipe and couldn't find one. I wanted a pepperoni bread, not a roll. So with some basic bread ingredients, I added a couple of my own. It turned out great, and I wanted to share it. My family loves it, and I hope yours will, also!
Provided by MoonStar31
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
- Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
- Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
- Punch the dough down and let rest for 10 minutes.
- Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
- Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
- Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!
FOUR CHEESE BROCCOLI AND PEPPERONI BREAD
Make and share this Four Cheese Broccoli and Pepperoni Bread recipe from Food.com.
Provided by noway
Categories Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Roll out bread dough on floured surface to form an approximately 14 inch circles.
- Defrost broccoli.
- Place Provolone slices in center of bread, then add pepperoni, Mozzarella, broccoli, colby, and Parmesan.
- Bring sides and ends of bread up to the top and pinch to seal.
- Bake 25 minutes at 350F or until bread is lightly browned.
- Let stand 5 minutes before slicing.
PEPPERONI-ROLL BREAD
Make and share this Pepperoni-Roll Bread recipe from Food.com.
Provided by jeancheath
Categories Quick Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Roll dough out to 9 x 12 rectangle.
- Combine all seasonings and margarine and brush lightly on dough (save some for top of bread).
- Arrange pepperoni on top and cover with cheese.
- Rollup like a jelly roll very tightly to look like a loaf of french bread.
- Place seam on bottom, brush top with remaining butter mixture.
- Bake at 350 for 30 mins on cookie sheet. Cool 15 minutes before cutting.
PEPPERONI-FILLED BREAD
Excellent served with a tossed salad or as a snack.
Provided by JJOHN32
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 17.4 g, Cholesterol 42 mg, Fat 25.2 g, Fiber 1.1 g, Protein 13.6 g, SaturatedFat 8 g, Sodium 736.8 mg, Sugar 1.9 g
PEPPERONI PIZZA BREAD
This is such an easy appetizer to make for any get-together. It tastes like a pizza but with a thicker crust.-Sherry Adams, Mount Ayr, Iowa
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Slice roll in half lengthwise. Place on baking sheet. Spread pizza sauce over each half. Top with pepperoni. Sprinkle with mozzarella cheese. , Bake at 350° for 10 minutes or until heated through. Broil 4 in. from the heat for 2 minutes or until cheese is bubbly and golden brown.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 356mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
PEPPERONI BREAD
All the wonderful flavor of pepperoni pizza in an easy to serve and share bread. Part of my families Christmas tradition.
Provided by DSimone
Categories < 60 Mins
Time 50m
Yield 2 Loafs
Number Of Ingredients 8
Steps:
- Saute pepperoni and peppers in small amount of oil until tender.
- Roll out dough divided to cover two cookie sheets. Bake at 350 degrees about 4 minutes, until dough slightly rises.
- Mix pepperoni & peppers with beaten egg and 1/4 cup water. Spread on dough. Layer cheese next. Roll up like a jelly roll, closing ends (use remaining water to seal if necessary).
- Bake 350 degrees for 30 minutes.
Nutrition Facts : Calories 1368.1, Fat 111.6, SaturatedFat 50.8, Cholesterol 396.8, Sodium 3420.5, Carbohydrate 11.9, Fiber 3.1, Sugar 6.8, Protein 76.5
QUICK PEPPERONI BREAD
Pepperoni and Muenster are baked together in this yummy appetizer recipe that may be cut into bite-sized pieces, or used as a side dish. It tastes best when served warm.
Provided by Lindsay
Categories Appetizers and Snacks Pastries
Time 35m
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 2.7 g, Cholesterol 15.2 mg, Fat 3.5 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 96.6 mg, Sugar 0.4 g
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