HAGS Cookbook - Potluck Recipes
Pepperoni Bread
cook: Sherry
1 loaf Rhodes frozen bread dough
4-6 oz. sliced pepperoni
1-8 oz. package mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 eggs
garlic salt
pepper
parsley flakes
italian seasoning
Let dough defrost to room temperature. Roll to an 8 x 18 inch rectangle. Do not make too thin or it will break when rolled up.
Mix 1 beaten egg mixed with Parmesan cheese and 2 Tbsp parsley flakes and brush on dough. Layer pepperoni then mozzarella cheese onto dough. Sprinkle with garlic salt, pepper, and Italian seasoning. Roll first like a jelly roll then in the other direction, using water to help secure crimped edges.
Put in greased 8 inch round pan. Brush top with mixture of 1 beaten egg and 2 Tbsp water. sprinkle top with additional Italian seasoning. Bake at 375°F for 1/2 hour. Serve piping hot.
note: you can use ham and swiss cheese or sausage and cheddar or any combination for the filling that you want/like.
note: after baking and cooling, these loaves may be frozen. Reheat at 350°F for 20 minutes.
note: we usually make 5 to 10 loaves at one time, using assembly line tactics. Get one load ready and in the oven, second loaf usually ready to pop in oven about 15 minutes later, etc. etc.
