Double Pepperoni Bread Twist Recipes

DOUBLE PEPPERONI BREAD TWIST

Steps:

• Preheat oven to 375°F.
• Roll pizza dough into a rectangle about 11 X 15-inches on a lightly floured piece of parchment.
• Spread the pizza sauce over the dough, leaving 1 inch space on all sides.
• Distribute ½ cup of mozzarella evenly over the sauce.
• Place 5 ounces of HORMEL® Cup N' Crisp Pepperoni Bold close together over the mozzarella.
• Cover the pepperoni with ½ cup of the mozzarella cheese. Sprinkle 2 tablespoons of the Parmesan cheese, ½ teaspoon Italian seasoning, and ¼ teaspoon of the garlic powder on the mozzarella.
• Place ¾ of the second 5 ounce package of HORMEL® Cup N' Crisp Pepperoni Bold over the mozzarella. Save the additional pepperoni slices for the top of the bread.
• Begin rolling the dough tightly on one of the long sides. As you roll, it may be necessary to tuck in any pepperoni or cheese that falls out. After rolling, make sure the seam is on the bottom and pinch both ends closed.
• With a sharp knife, slice the dough in half lengthwise all the way through, leaving about an inch at the top to hold it together. After you slice it, the dough will probably fall open because it is so full. *This is where it may be handy to have an extra set of hands, but it can be done alone. It might also be helpful to bring up the side of the parchment to contain the section of the dough you're working with. Carefully pick one of the sections and bring it over the other. Then do the same with the other section, continuing all the way down to braid the dough. The open portion of the dough should be facing up. Pinch the edges of the dough together.
• Sprinkle bread with remaining ½ cup mozzarella, Parmesan cheese, Italian seasoning, and garlic powder. Place the remaining HORMEL® Cup N' Crisp Pepperoni Bold along the bread.
• Bake for a total of 50-60 minutes or until bread is cooked through. Cover with a sheet of aluminum foil after the bread has been in the oven for the first 20 minutes to prevent the exposed pepperoni from browning too quickly.
• Allow to rest 5 minutes before slicing. Serve with your favorite marinara.

PEPPERONI PIZZA LOAF

Steps:

• Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

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.