Cins Version Of Pepperoni Cheese Loaf Recipes

PEPPERONI CHEESE BREAD

Steps:

• In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.

PEPPERONI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil.
• Bring a large pasta pot of water to a boil over high heat. Add a big pinch of salt and the pasta. Cover and return the water to a boil. Remove the cover and cook for 5 minutes. The pasta will not be completely cooked through.
• Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil. When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes. Add the garlic and pepperoni and cook for another minute. Add the tomatoes and basil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza.
• Stir in the pasta and cheese into the skillet. Pour into the prepared baking dish and smooth out the top. Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil. Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes.

PEPPERONI-PROVOLONE BREAD

Steps:

• Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.
• Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.
• Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.
• Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.
• Let loaves rest, covered, for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.
• Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.

EASY PEPPERONI BREAD

Steps:

• Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
• Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
• Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

ITALIAN PEPPERONI MEATLOAF

Steps:

• Preheat oven to 375°F.
• Line a 13x9 1/2 inches baking dish with foil.
• Mix all ingredients, except toppings, in large mixing bowl.
• Form into a loaf, and bake for 45 minute.
• Top with remaining spaghetti sauce, pepperoni slices and cheese.
• Bake for 15 more minute or until cheese starts to brown.

CHEESY PEPPERONI BUNS

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in pizza sauce, pepperoni and American cheese. Cook and stir until cheese is melted, 4-5 minutes., Place buns on a baking sheet, cut sides up. Spoon meat mixture onto buns; top with mozzarella cheese. Bake until cheese is melted, about 5 minutes. If desired, serve with additional warmed pizza sauce.

PEPPERONI AND CHEESE LOAF

Steps:

• Thaw dough, and allow to rise according to package directions.
• Divide dough in half, and set one portion aside.
• Turn out remaining portion of dough on a lightly floured surface.
• Roll dough into a 10 inch circle.
• Combine egg and parmesan cheese, stirring well; spread half of egg mixture over each circle, leaving a 1/2 inch margin at edges.
• Layer half of pepperoni and half of mozzarella cheese over egg mixture, and sprinkle with half of oregano.
• Roll up dough jellyroll fashion.
• Seal edges and fold under ends.
• Transfer loaf, seam side down to an ungreased baking sheet, Repeat procedure with remaining ingredients.
• Bake at 375 for 30 minutes.
• Cut into slices, serve with pizza sauce to dip.