pepperoni bread recipe using pizza dough
If using a stick of pepperoni chop into small pieces and set aside to mix with the cheese. Place seam side down on prepared baking sheet.
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Place dough on top and stretch into 10 x 10 square and allow to rest ten minutes.
. Roll up loaf and pinch to seal. In a large saucepan saute onion and garlic in oil until tender. Top with sliced mozzarella pepperoni and the shredded mozzarella.
You can freeze a whole loaf of baked pepperoni bread by wrapping the completely cooled loaf in foil and freezing it for up to two months. Slice a few deep cuts into the top cover with the cloth and let rise for 40 more minutes. Place the slices of the fresh mozzarella over the dough.
Once thawed with a rolling pin roll the dough out flat and into a rectangle. Stretch dough out to full size of baking sheet. All the best parts of pizza rolled up in tasty crescent dough.
10 Mins Prep - 20 Mins Cook. Bake for 20 - 25 minutes or until lightly golden. How to Defrost Pepperoni Bread.
This pizza bread can be served warm or at room temperature. This easy pepperoni pizza bread makes a delicious dinner or fun appetizer the whole family will love. 8 ounces dry short tubular pasta such as penne or rigatoni 1 cup milk 10 large eggs 1 pinch crushed red pepper Salt and pepper to taste 2 cups mixed cheeses shredded grated or in small cubes divided 1.
Perry is a food writer photographer and recipe developer. Seal the seam and ends securely using a bit of water to make the dough stick. How to Make Pepperoni Pizza Bread Video.
Roll frozen bread dough out into a rectangle. Arrange pepperoni slices over rolled-out bread dough. Lightly grease a baking sheet.
Place both loaves back onto your greased sheet pan with the seam side down. Place all chopped ingredients on top of dough leaving an inch clear on the longest side to use for pinching and sealing. I use Pilsbury refrigerated thin crust pizza dough for simplicity.
Sprinkle Italian Seasonings and Garlic Powder over the dough and then place pepperoni on dough leaving 12inch around outside edges. Directions Preheat oven to 350. Spread the sauce in a strip about 3 wide down the center of your rectangle.
Sprinkle on the Italian seasoning. Prepare baking sheet with parchment paper. 2 tablespoons minced fresh basil 2 teaspoons sugar Steps.
Roll up dough like a jelly roll and pinch seam to seal. Place on non-stick baking sheet. Preheat oven to 375.
Remove unbaked bread from refrigerator tube. On a greased baking sheet roll out dough into a 15x10-in. Using a pastry brush brush egg wash over the dough.
Bake in an oven preheated to 350F for 40 minutes. Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Place pieces carefully into lined loaf pan being sure to stand them slightly on a tilt.
Brush prepared egg mixture evenly over rectangle reserving about 3 tablespoons. Sprinkle with mozzarella cheese. Bake at 350 for 10 minutes or until heated through.
Bake for about 30 minutes. Remove to a large cutting board to set for about 3 - 5 minutes before cutting to serve. It good to make the slices thin so when you go to roll the bread up it roll up better.
Brush the loaves with olive oil. Place fillings on top in this order. Arrange about 10 pepperoni slices on top of the dough if youd like.
Let the frozen bread dough thaw. Preheat oven to 350 degrees. Parmesan mozzarella pepperoni leaving a 1 inch border on each side.
Simmer for 10 minutes. Make an Egg Wash by whisking the egg and adding 1 Tablespoon water and mixing. In a medium bowl whisk eggs Parmesan cheese and Italian seasoning.
Roll out the dough onto a smooth floured surface until it is in a large very thin rectangular shape. Remove the towel and brush the top of the dough lightly with egg white or milk. You will need to hold the toppings on as you move the pieces and you may need to push the pieces back as you add more into the pan to ensure al 15 pieces of dough fit.
Layer the pepperoni on top the mozzarella. If using presliced pepperoni place a single layer of pepperoni out on the rolled out dough leaving exposed dough around the. From the heat for 2 minutes or until cheese is bubbly and golden brown.
Arrange pepperoni mozzarella cheese and parmesan cheese over the dough. Add the tomatoes broth water and pepperBring to a boil. RectangleIn a small bowl combine the egg yolks Parmesan cheese oil parsley oregano garlic powder and pepper.
On a lightly floured surface roll out bread dough into an 8 x 14-inch rectangle. Bread pudding mostly uses leftover bread but you can give it lair and flavor by using pizza instead. Stir in the cream sherry or additional broth basil and sugar.
Bake for 25-30 minutes or until done. Cook for 1 minute or. Roll the bread up and place onto a cookie sheet.
Brush completely over the Pepperoni Bread. In a microwavable-safe bowl melt the butter for about 30 seconds. Thaw the bread overnight in the refrigerator or for three hours at room temperature before reheating in the oven.
Using a Rolling pin roll dough thin. The loaves should be lightly browned. Preheat oven at 350 degrees.
I just unroll it onto a greased baking sheet sprinkle it with mozz cheese lay the pepperoni on top and then another layer of cheese. Repeat the layers of cheese pepperoni and cheese once more to get extra meaty-cheesy goodness. Mix in the garlic powder and Italian seasoning.
I roll it all up into a log then bring the ends together to make a ring. Spread pizza sauce over each half. Brush dough with beaten egg.
Roll the dough out to about a 12x15 rectangle no need to whip out the ruler. Seal all the edges well with water or the filling will leak.
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