Pepperoni bread

SAUSAGE BREAD OR PEPPERONI BREAD

Sausage Bread:

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6 to 8 hot sausages

2 large onions

1 to 2 large peppers

1 frozen bread dough

1 (8 oz.) pkg. Mozzarella

cheese

mushrooms (optional)

Pepperoni Bread:

1/4 lb. pepperoni circles

4 oz. can tomato sauce

1 (8 oz.) pkg. Mozzarella

cheese

1 frozen bread dough

Cut onions and peppers in long strips and fry with

sausage (squeeze sausage out of casing). Cut sausage in small

pieces. (or use food processor to chop carsley). Drain grease.

Let cool!!! Follow directions for defrosting and rolling out dough.

Roll dough as large as you can without tearing, into an oblong shape.

At long end of dough use 1/3 of sausage mixture. Top with 1/3 of cheese.

Roll it over and repeat 2 more times. Should be the shape of

French bread. Place seam down on greased cookie sheet.

Moisten top with water and cut 3 slits in top of dough through

to the middle. Bake at 350 degrees until browned.

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PEPPERONI BREAD

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1 loaf frozen bread dough or
your own bread dough

sliced pepperoni or beef

salami

sliced Swiss cheese

shredded Mozzarella cheese

Thaw bread dough. Roll out in a 12-inch round. Place a

layer of pepperoni on round. Place a layer of Swiss cheese on,

then top with Mozzarella cheese. Roll like a jelly roll and

pinch ends together. Let rise 1/2 hour. Then bake at 350 degrees

until brown. To serve, let stand a few minutes, then slice.

If you like less bread, make two rolls out of one loaf. Good

recipe to freeze either precooked or frozen uncooked.

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PEPPERONI BREAD

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3/4 c. pepperoni pieces*

1 egg

2 Tbsp. parsley flakes

1 c. Provolone or Mozzarella

cheese, grated

1 loaf French bread dough

Allow bread dough to thaw. Spread or roll out dough as

far as possible. Mix all ingredients and spread on dough.

Roll into log. Let rise 1 hour or until double in size. Bake

at 350 degrees for 25 to 30 minutes. Brush with melted butter.

*Placing whole slices of pepperoni on dough to cover

works well also.

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PEPPERONI BREAD

German Cookbook II

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1 envelope active dry yeast

1/4 c. very warm water

1/2 c. milk

1 Tbsp. sugar

1 Tbsp. vegetable oil

1 tsp. salt

1 c. shredded Cheddar cheese

2 1/4 c. all-purpose flour

6 oz. pepperoni, finely

chopped

Grease large baking sheet and set aside. In large bowl

sprinkle yeast on top of warm water. Stir until dissolved.

Let yeast stand until slightly bubbly, about 5 minutes. Stir

in milk, salt, sugar, oil and Cheddar cheese. Add 1 cup of the

flour. Beat for 2 minutes. Add remaining flour and continue

to beat until dough pulls away from the side of bowl. Knead

dough on lightly floured surface for 10 minutes. Place dough

in greased bowl, lightly grease top of dough. Cover with clean

dish towel and let rise in warm, draftfree place until doubled,

about 1 hour.

Punch down dough, divide into 3 equal pieces. On a

lightly floured surface with lightly greased hands, roll each

piece into a 14 x 3-inch rectangle. Sprinkle each rectangle

with 1/2 cup of pepperoni. Roll up jelly roll fashion to make

14-inch rope. Place ropes along side each other on prepared

baking sheet and braid. Pinch ends. Cover with clean dish

towel and let rise about 45 minutes. Bake at 375 degrees for 25 to 30

minutes. Cool completely before slicing. Wrap tightly in

plastic wrap and refrigerate leftovers. To reheat, toast

slices.

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PEPPERONI BREAD

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3/4 lb. cut pepperoni

1/2 c. Parmesan cheese, grated

1 c. shredded Mozzarella

cheese

2 eggs

1 tsp. oregano

1 tsp. Italian seasoning

1/2 to 1 tsp. basil

1 tsp. garlic

1 loaf frozen bread dough

Note: Filling may be added to food processor and chopped coarsely
before spread on bread dough.

Mix ingredients. Thaw frozen bread dough and roll out

to a rectangle. Spread oil on dough. Spread mixture on dough.

Roll dough jelly roll fashion and pinch ends together. Spread

outside of dough with oil. Place on greased cookie sheet. Let

rise until double in size. Bake according to directions on

bread dough package. Serve hot. This loaf freezes well. When

cool, wrap in foil and freeze. Reheat in the foil.

Aunt Jen's Pepperoni Bread

Meat stromboli (stuffed bread)

Categories: Breads Italian Sausage

1 servings

1 pk Yeast, dry
2 ts Sugar

⅓ c Water, warm (105 degrees F)

4 c Flour, unbleached

3 tb Butter, in pieces

1 ts Salt

1 c Ice water, without cubes

1/4 lb Genoa salami, sliced

1/4 lb Provolone cheese, sliced

1 c Sweet pepper slices, roasted

1/4 lb Pepperoni, wide, sliced

1/4 lb Mozzarella cheese, sliced

2 tb Butter, melted

Poppy seeds (I use sesame seeds)

SALLIE'S NOTES: I made this, substituting about
3 or 4 Tablespoons sun-dried tomatoes (in oil, drained) for the roasted peppers. It wasd unbelievably delicious!

Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast, sugar and warm water in a small mixing bowl.

Set aside for 5 minutes until foamy. In the workbowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast.

With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl.

Process for an additional 60 seconds. Transfer dough from the workbowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1 1/2 hours. Once doubled, punch down dough and transfer to a floured rolling surface.

With quick, hard strokes, roll dough into a large rectangle, approximately 1/2 inch thick.

Layer the meats, roast peppers and cheeses evenly down the center leaving approximately three inches of exposed dough on either side.

With a sharp knife, slice the exposed dough into 1 inch wide fingers, leaving approximately 1/2 inch surrounding the meat. Alternating side to side, overlap the dough fingers over the meat to create a braided loaf. Pinch the ends to seal.

Tranfer to a large cookie sheet, cover with a kitchen towel and return to the warmed oven.

Allow to rise until doubled, approximately 45 minutes. Brush loaf with melted butter and sprinkle with poppy seeds. Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped.

Keywords: Stuffed breads, Sun dried, Tomatoes Servings: 8

FROM : Diane Simms Sallie's, Fido: Cooking