Pepperoni Bread is the second in a series of three recipes that I'm sharing this week that utilize Easy Pizza Dough. On Monday, I started off (predictably) with straight up Pizza. Today I'm branching out to one of my favorite appetizers: Pepperoni Bread. There are lots of (more complicated) ways to make pepperoni bread, but this recipe is my easiest version yet.
What is pepperoni bread? When I was growing up in New Jersey my mom would often purchase it at local Italian bakeries. It's basically baked bread with a crispy exterior and a chewy exterior rolled up with pepperoni and cheese. I like mine straight up, but E prefers his with a side of marinara sauce. To me, it's just the right ratio of bread to filling. It's not greasy or wet (as Stromboli can sometimes be), but it's moist and very flavorful.
So how do you do this?
Roll out the dough into a rectangle (-ish) shape. Top the dough with shredded mozzarella and sliced pepperoni...
Roll the dough up in a snug little shape, tucking the ends as you go. You'll end up with a tidy little package.
Let the roll rise for 15-30 minutes, then poke it with a skewer to prevent excessive tunnels of air from forming in the bread.
Then you just bake it!
Slice. Serve. Enjoy. Life is good. Pepperoni makes everyone happy.
P.S. If you don't eat pork, you can find turkey pepperoni in the dairy section at your grocery store. It won't be in large slices like the traditional pepperoni, but it works.
P.P.S. If you don't want to make your own pizza dough, you can buy it fresh or frozen at the grocery store. It's often more cost-effective to make your own, but do what you've gotta do - adjust accordingly to accommodate your dough.
I still have one more recipe to share that utilizes this versatile pizza dough. Stay tuned!
a Keeley original
Serves 4 as an appetizer - or 2 hungry adults
1/3 recipe of Easy Pizza Dough
1/3 pound sandwich-sliced pepperoni (from the deli counter)
1 cup shredded mozzarella cheese
warm marinara sauce (optional) for serving
Preheat oven to 375 degrees.
If pizza dough is refrigerated, let dough relax at room temperature for 30 minutes to one hour before baking.
Roll dough into a thin rectangle, about 14" by 8" - you don't need to be exact. Top dough with mozzarella cheese, leaving a 1" border on all sides. Lay pepperoni on top of mozzarella, be sure to leave a 1" border.
Roll the dough into a log. Tuck the corners as your roll so that none of the filling pops out of the edges. Dampen your finger with water to seal the open edge. Place roll seam side down on a baking sheet lined with parchment paper.
Let the roll rise for about 30 minutes. Poke the roll all the way through with a skewer or toothpick in a few spots and then bake for 30-40 minutes, or until golden brown.
Cool for 30-45 minutes before slicing. Serve with warm marinara sauce, if desired. Store leftovers in the refrigerator. Slices reheat well in the microwave.