pepperoni bread recipe

Pepperoni Pizza Bread

Pepperoni Pizza Bread

If you are still looking for food to serve for your favorite football game, you can make these filled breads in no time at all. They might look difficult, but they are pretty easy to make. They are similar to Stromboli.  You can fill them with all sorts of ingredients.

I have made them with Reuben sandwich fillings, spinach with cheese, and have even made a breakfast version with scrambled eggs, cheese and sausage.

The pizza fillings are always popular with my friends and family. Pictured is a  double batch- which made two loaves. The recipe below makes one bread, but feel free to double the recipe.

Here is the recipe for one loaf.

Pepperoni Pizza Bread

3 ¼ c. flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1 c. hot water

1 T. oil

Extra oil for brushing on the dough

1/2 c. marinara sauce

6 oz. mozzarella or provolone cheese

2 oz. sliced pepperoni, about

Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Brush with oil down center middle of dough. Top with sauce, cheese and pepperoni. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe. Alternating sides, fold strips up and over the filling at an angle. Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers. Makes one loaf.

Note: The variations for this bread are almost endless. Some favorite combinations are ham and Swiss with mustard, roast beef and cheddar, chicken, broccoli and cheese, spinach with ricotta or feta and onions, curried veggies. You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.

If you want to use regular yeast, use warm, rather than hot water.  After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen.

Cut strips of dough and fold over the filling

Cut strips of dough and fold over the filling

Transfer to baking sheet to rise.

Transfer to baking sheet to rise.

Cool a few minutes before slicing

Cool a few minutes before slicing

Pepperoni Pizza Bread

Pepperoni Pizza Bread

Pepperoni Pizza Bread

I had a special request from my brother for this bread. He was going to watch the Super Bowl with some friends and wanted to bring this Pepperoni Pizza Bread. I was happy to make it for him. It may be too late to make this for the Super Bowl but it’s always a good time for pizza, right? I made a double batch of the dough so I would have 2 loaves. Here is the recipe.  

Pepperoni Pizza Bread

3 ¼ c. flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1 c. hot water

1 T. oil

Extra oil for brushing on the dough

1/2 c. marinara sauce

6 oz. mozzarella or provolone cheese

2 oz. sliced pepperoni, about

Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Brush with oil down center middle of dough. Top with sauce, cheese and pepperoni. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe.  Alternating sides, fold strips up and over the filling at an angle.  Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers. Makes one loaf.

Fold dough over fillings

Fold dough over fillings

Note: The variations for this bread are almost endless. Some favorite combinations are ham and Swiss with mustard, roast beef and cheddar, chicken, broccoli and cheese, spinach with ricotta or feta and onions, curried veggies . You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.

If you want to use regular yeast use warm, rather than hot water.  After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen. 

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