A Family Tradition
Growing up whenever there was a get-together or a family event on my Italian side there always seemed to be a pepperoni bread. I’m sure it was decided who’d make it, usually it was one of my aunts, but it just seemed to pop up here and there. It was a kind of an appetizer, and whatever was left likely made it to the meal table - which was rare.
It’s exactly what you think it is, nothing fancy: dough + cheese + pepperoni. However I always wanted MORE MEAT! So now that I’m all grown up and can make it for myself I’m having all kinds of fun with it. Thankfully my wife loves it, and not only is it a dinner meal but there’s always leftovers. It seems to go longer than a pizza and has the same amount of stuff!
This may seem long, but it takes like 15 minutes to make. Don’t be afraid! And feel free to mix the meats, cheeses, and spices! If you do add veggies, I’d cook them first. Veggies have water and will change how it’s cooked. ENJOY!
Here’s the recipe:
flour
1 bag of store bought dough (all stores have this, my store has flavors! I used basil dough this time!)
1 bag of pizza cheese (you’ll have leftovers)
1 bag of thin sliced pepperoni (you may have leftovers, thinner is better)
1 egg
spices if you have them: oregano, parsley, basil, garlic (granulated, powdered if that’s what ya got)
oil
Directions:
Heat the oven to 370 degrees
Sprinkle some flour out for the dough and on the dough itself. Roll it out into a rectangle as thin as you can. Just about the size of a sheet pan, likely a tad under.
Sprinkle the cheese out, leaving 1 inch on all sides.
Sprinkle the spices over the cheese. Just a bit all over of each.
Cover the cheese with the pepperoni! I mean layer it like dragon scales all over the cheese - still leaving the 1 inch on all sides.
Put some oil on a sheet pan and cover it all over. This will help the bread not stick and make the bottom crispy!
Beat the egg with a splash of water. Use a brush and brush the egg wash along the sides, you don’t have to do the side that will be rolled into first, but if you do it won’t hurt anything.
NOW….. time to roll! Start by folding the end over (I start on the right side of the rectangle, going left) of the dough and fold it over the first row of pepperoni. Then, working from the outside in, peel it up and roll it over. Keep peeling and rolling, with each time start on the outsides working your way in.
Tuck in the ends and make sure the edges stuck to itself where you added the egg wash.
When its all rolled up, drop it on to the oiled up pan. Paint the egg wash over the top and sides. This will help it shine!
For fun, sprinkle more spices and some sesame seeds if you have them on the top.
Using a paring knife, poke holes all the way from the top to the bottom every inch or so. This lets the bread breath and not blow out! It’ll be edible no matter what - no worries!
Lastly, bake at the 370 degrees for 45 minutes. If it needs more time, a few more minutes won’t hurt it.
When you take it out, immediately put on a cutting board and give it a good 10 minutes to rest. A good long bread knife helps. Finally - EAT! If you have some red sauce handy to dip that’s often helpful, but not necessary. I’ll add that as recipe another time.
Mangia!
