Pepperoni Bird Recipes

HOMEMADE PEPPERONI

Steps:

• Gather the ingredients.
• Separately grind pork and beef through the coarse disk.
• Mix meats together with salt, sugar, cayenne, paprika, anise seed, garlic, red wine, ascorbic acid, and saltpeter in a large bowl.
• Spread mixture out on a large pan, cover loosely with waxed paper, and cure in refrigerator for 24 hours.
• Start with about 4 feet of casing. It's better to begin with too much than too little because any extra can be repacked in salt and used later.
• Rinse casing under cool running water to remove any salt stuck to it.
• Place casing in a bowl of cool water and let soak for about 30 minutes.
• After soaking, rinse casing under cool running water. Slip 1 end of the casing over faucet nozzle. Hold casing firmly on nozzle, and turn on cold water, gently at first, and then more forcefully. This will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of casing.
• Place casing in a bowl of water and add white vinegar; a tablespoon of vinegar per cup of water is sufficient. The vinegar softens casing and makes it more transparent, which makes pepperoni look better. Leave casing in water-vinegar solution until ready to use. Rinse well and drain before stuffing.
• Stuff sausage into casings and twist off into 10-inch links.
• Using cotton twine, tie 2 separate knots between every other link, creating pairs of links. Cut between the double knots. ​
• Tie a string to the center of each pair to hang sausages. Hang pepperoni to dry in a space that is 50 F to 55 F with 75 to 80 percent humidity for six to eight weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.

PEPPERONI BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose medium 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 of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the pepperoni.

PEPPERONI BREAD

Steps:

• Preheat oven to 375º F.
• Lightly grease a baking sheet.
• Roll frozen bread dough out into a rectangle.
• Brush dough with beaten egg.
• Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough.
• Sprinkle on the Italian seasoning.
• Roll up dough like a jellyroll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake for 40 minutes, or until golden.

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.

PEPPERONI BIRD

Steps:

• stab breast numerous times with small steak knife to make slits to insert pepperonis.
• Pack each slit to ensure full flavor explosion.
• Put turkey breast in shallow pan and coat with a cup of olive oil.
• In a small dish, mix parmesean cheese and Italian recipe mix.
• Apply dry mixture to oiled bird.
• Cover with tin foil and cook for 2-3 hrs at 350 degrees breast side up. Remove tin foil an hour before the bird is done roasting to ensure a beautiful brown coat.
• For extra moistness, baste bird every hour.