Wednesday, October 18, 2006
If you will remember when I got back from New Jersey I spoke fondly of a local treat, Pepperoni Bread. I needed to make it before it was just a memory so this week I bought some Bridgeford frozen bread dough, sliced pepperoni along with mozzarella, parmesan, and fontina cheeses.
This was too easy but sooooo good.
Defrost the bread dough and roll into a rectangle.
Shred the cheeses and layer with lots of pepperoni slices.
Roll this up like a jelly roll but don't cut, leave whole, tuck under the ends
Brush with olive oil and let rise in a warm place, about 30 minutes.
Bake 375 for twenty minutes. It should be nicely browned and sound hollow when tapped. Brush crust with melted butter.
Eat as soon as it is cool enough, I burnt my mouth but it's up to you if you want to wait that long. It will smell like pepperoni and what could be wrong with that.
Bridgeford makes pretty decent bread. I've used it before for cinnamon rolls but this was the first loaf. If it turned out I was going to make my bread from scratch but this was too easy and was quite tasty, just like the original in Jersey.