PEPPERONI BREAD - NO KNEAD
I HATE KNEADING BREAD. [NEVER HAD ANY LUCK]. I HAVE MADE THIS OVER AND OVER FOR MANY YEARS. MY LATE HUSBAND WANTED IT EVERY COUPLE OF WEEKS. THIS RECIPE IS SO OLD I THINK, I MAY HAVE GOTTEN OFF A FLEISCHMANN'S RAPID RISE PACKET. THIS GOES GREAT WITH SPAGHETTI.
Provided by Carol Parkhurst
Categories Other Breads
Time 55m
Number Of Ingredients 7
Steps:
- 1. 1. SET ASIDE 1 CUP FLOUR. -- IN A LARGE BOWL, MIX REMAINING FLOUR, AND OTHER DRY INGREDIENTS, INCLUDING THE YEAST. STIR MARGARINE AND WATER INTO DRY MIXTURE; ALSO ADDING THE PEPPERONI. MIX IN ONLY ENOUGH RESERVED FLOUR TO MAKE A VERY THICK BATTER.-- COVER;LET REST 10 MINUTES.
- 2. 2. TURN BATTER INT A GREASED 1 1/2 QUART CASSEROLE. COVER, LET RISE INA WARM DRAFT FREE PLACE UNTIL DOUBLED IN SIZE, ABOUT 30-45 MINUTES.
- 3. 3. BAKE AT 375 DEGREES FOR 35 MINUTES OR UNTIL DONE.
- 4. 4. REMOVE FROM CASSEROLE; COOL ON WIRE RACK.
- 5. 5. YOU MAY USE BOTH THE PEPPERONI AND CHEESE [1/2 CUP EACH] OR JUST ONE OR THE OTHER, 3/4 CUP.
PEPPERONI BREAD
Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?
Provided by Martha Katz
Categories World Cuisine Recipes European Italian
Time 2h55m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 22.5 g, Cholesterol 37.9 mg, Fat 10.1 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 540 mg, Sugar 1.9 g
EASY PEPPERONI BREAD
Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!
Provided by MARBALET
Categories Appetizers and Snacks Meat and Poultry
Time 12h15m
Yield 20
Number Of Ingredients 8
Steps:
- Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
- Preheat oven to 350 degrees F (175 degrees C).
- On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
- Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
- Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 0.4 g, Cholesterol 26.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 240.7 mg, Sugar 0.2 g
NO-KNEAD SALAMI BREAD
Steps:
- In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
- Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
- Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
- Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
- Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
- When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
- Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.
NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)
These pizza rolls are made with the dough made with Recipe #387518. I've given a couple different fillings, however the recipe can easily be modified to fit your family's taste. Great for lunches!
Provided by Galley Wench
Categories Lunch/Snacks
Time 33m
Yield 24 rolls
Number Of Ingredients 15
Steps:
- Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
- Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
- Preheat oven to 400 degrees F.
- Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
- With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
- On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
- Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
- Starting with the long end roll the dough into a log.
- NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
- Using kitchen shears, cut the dough into 1/2 inch pieces.
- Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
- Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.
PEPPERONI BREAD
"This chewy bread, flecked with spicy pepperoni, is a favorite no matter where I take it," reports Annette Self of Junction City, Ohio. "I often use slices of it to make garlic bread when I serve Italian meals," she adds.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 126 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 294mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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