Pepperoni Bread

By

Delicious pepperoni rolled inside a loaf of bread dough and baked to perfection.

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  • 10
  • Easy
  • 20 mins
  • 8 mins
  • Budget Friendly

Ingredients

  • 8 ounces of pepperoni
  • 1 loaf of bread dough (thawed)
  • flour (just enough to spread onto rolling pin and counter or mat to prevent the bread dough from sticking too much)

Preparation

Step 1

Preheat oven to 375 degrees. Slice pepperoni into quarters (slice in one direction four times). Separate the slices much as possible. Set aside.

Step 2

Roll out bread dough evenly as possible into a rectangle about 8''x12''. Make sure the bread dough is not rolled out too thin and make sure the edges are straight as possible.

Step 3

Place the sliced pepperoni on the rolled out bread dough evenly as possible. Leave a 1/4'' gap at the top of the rectangle.

Step 4

Starting at the bottom, begin rolling the bread dough tight as possible. When finished rolling, begin pinching the seam closed along the length of the rolled bread dough until the edge looks sealed. Then pinch the ends close until they look sealed.

Step 5

Place the rolled up bread dough (straight with seam side on bottom) on a lightly greased cookie sheet. Let the rolled up bread dough set until it nearly doubles in size (about 30 minutes).

Step 6

Place in oven for about 8 to 10 minutes or until golden brown. When finished, place pepperoni bread on a cooling rack until cool.

Step 7

Slice pepperoni bread just before serving. Slices should be about 3/4'' to 1/2'' thick. Enjoy!

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When thawing the frozen bread dough, set it out at room temperature for a maximum of 8 to 10 hours. 12 to 14 hours if set in a refrigerator. Don't let the bread dough rise too much.

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