Suzys Pepperoni Bread Recipes

EASY CHEESY PEPPERONI BREAD

Steps:

• Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
• Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
• Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
• Punch the dough down and let rest for 10 minutes.
• Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
• Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
• Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!

PEPPERONI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). 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 jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake in preheated oven for 40 minutes, or until golden.

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 PIZZA MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 10-inch (25 cm) bundt pan with nonstick spray.
• Tear a biscuit in half and flatten to approximately 2 inches (5 cm) wide. Top with ½ teaspoon marinara sauce, 2 slices of pepperoni, and 1 teaspoon mozzarella. Pinch the dough together, sealing the fillings inside, and roll into a ball. Repeat until all of the dough is filled.
• Arrange a layer of pizza balls in the prepared bundt pan and top with ⅓ of the remaining mozzarella.
• In a small bowl, mix together the olive oil, oregano, and red pepper flakes.
• Drizzle some of the olive oil mixture over the pizza balls. Continue layering the remaining pizza balls, mozzarella, and more of the olive oil mixture, reserving about 2 tablespoons for brushing.
• Bake for 30-35 minutes, until the biscuit dough is golden brown and the cheese is bubbling between the pizza balls. Let cool for 2-3 minutes before inverting onto a serving platter.
• Brush the remaining olive oil mixture all over the monkey bread. Sprinkle the Parmesan cheese on top. Warm the remaining marinara sauce and serve alongside for dipping.
• Enjoy!

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.

QUICK PEPPERONI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch square baking dish.
• Beat the egg in a medium bowl. Mix in the pepperoni, milk, flour, Muenster cheese, salt and pepper. Pour into the baking dish.
• Bake in the preheated oven 30 minutes, or until lightly browned.

PEPPERONI-ROLL BREAD

Steps:

• Roll dough out to 9 x 12 rectangle.
• Combine all seasonings and margarine and brush lightly on dough (save some for top of bread).
• Arrange pepperoni on top and cover with cheese.
• Rollup like a jelly roll very tightly to look like a loaf of french bread.
• Place seam on bottom, brush top with remaining butter mixture.
• Bake at 350 for 30 mins on cookie sheet. Cool 15 minutes before cutting.

SUZY'S PEPPERONI BREAD

Steps:

• Thaw out as many bread loaves as you want to make at a time from the package. Individually I like to put in a lightly covered container in a warm area to keep it warm before rolling. Prepare the bread as instructed for baking preparation on the Rhodes bread package then continue with recipe below.
• I usually divide a loaf of dough into half or thirds it is easier to manage for rolling. Roll out bread dough on a floured surface. Make sure it does not stick to surface you are rolling on by keeping the surface floured.
• Evenly roll out dough. Brush inside surface of dough that filling goes into with egg (beaten in measuring cup).
• For the filling I put a light layer of mozzarella cheese down first. Then layer pepperoni on top of that so it is evenly covered. Add a layer of mozzarella cheese on top of all the pepperoni. Sprinkle with seasonings.
• Now you are ready to roll your bread up. I roll the bread long ways. Make sure to tightly roll the bread up with the ingredients but not too tight so your ingredients break the surface of the dough. When you get to the end put a coating of egg down to help seal the edge and finish rolling up the bread. I usually try to fold the ends down if I can. Sometimes you can not because the bread is just full at this point. Brush bread top with egg. Sprinkle lightly with seasonings and Parmesan.
• Place open end down for baking. On the top I cut slits on a diagonal. It lets the ingredients peek through when cooked.
• Place bread on a greased baking sheet (I use a darkened cookie sheet for baking these). Make sure you allow room for expanding loaves during baking.
• Bake breads according to oven temp and time on Rhodes bread package. I bake them til they are a nice color on top and take them out and let them cool on the sheets after loosening them from the sheet pan. These are great to eat warm!! I like to slice the loaves for serving into individual slices. It makes it easier to grab a slice for eating.
• Enjoy!! Every time I have made these for a party or catering a friends party they always want more. So make enough to go around and keep everyone happy. These are great to go on the side with soup and salad.
• **You can make this style bread as a herb bread only by omitting pepperoni and following the recipe. I have also made a great cheesy garlic bread using the same methods as well. I have also used combo packages with the multiple type of shredded cheese for variety. For something sweeter make a dessert bread using fruit fillings instead of meat and cheese. The varieties are endless as far as fillings and your preferences. ENJOY!!