Friday, May 15, 2009

Pepperoni Cheese Bread


Really you can't make it more easier than this.
Now you have 2 options: You either make your own bread dough (I used baguette dough) or you use the store bough version of refrigerated bread dough.

Ingredients:
bread dough, enough for a loaf
cheese, 1 cup
pepperoni, 1/2 cup to 1 cup, slices cut in half for easier rolling of the loaf
egg wash (1 eggs beaten with 1 TBSP milk or water)

Directions:
Preheat your oven to 350 F.
Prepare your sheet pan or loaf pan by lightly greasing it and sprinkling some corn meal.
Spread the dough on a lightly floured surface and sprinkle the cheese.
Layer the pepperoni neatly over and then sprinkle more cheese.
Roll slowly making sure you don't tear the dough.
Now place the loaf in the prepared pan and let it rise for at least 30 minutes.
Can also sit there for 1 hour.
Now brush the egg on top and cut the top in 3 to 5 spots for the steam to escape.
Bake for approx 20 minutes, keeping an eye on the stove.
Remove from the pan and cool on a wire rack.
Enjoy !

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