Traverse City Record-Eagle

Archive: Thursday

December 6, 2012

Recipe of the Week: Pepperoni Bread

Here's one of our favorites that's easy to make and even easier to eat. Loaves can be made up to the point of being ready to bake and stored in the fridge for baking later in the day to serve warm. Or bake them, cool, refrigerate and then wrap in foil and reheat in foil to bring them back to fresh-baked life. And they're not bad at room temperature either.

Pepperoni Bread

1 roll store-bought pizza dough (or make your own, of course)

Pepperoni

Provolone cheese, sliced thin

Parmesan cheese

Oregano

On a floured surface, roll store-bought pizza dough to 12-by-16-inch rectangle. Layer with provolone, then pepperoni. Sprinkle with Parmesan and a little oregano. Roll up; pinch seams.

Spray baking sheet with baking spray. Place loaf seam side down on baking sheet. Brush with egg. We like to sprinkle the top with a little more Parmesan. Bake at 350º for 35 to 40 minutes. Slice before serving. Can be served warm or at room temperature, but should be refrigerated during storage.

-- Adapted from cooks.com

Share your favorite recipe with fellow food lovers, and we'll send you an apron. Please provide recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and why you like it, to: Recipe of the Week, Record-Eagle, 120 W. Front, Traverse City, MI 49685; fax (231) 946-8632; or email kgibbons@record-eagle.com. We'll send a Record-Eagle apron to those whose recipes are printed.

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