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
CHEESY PEPPERONI STROMBOLI RECIPE BY TASTY
Here's what you need: pizza dough, pepperoni, salami, mozzarella cheese, shredded mozzarella cheese, pizza sauce, red pepper, red pepper flakes, dried oregano, butter, garlic, fresh parsley, pepper, salt
Provided by Pierce Abernathy
Categories Snacks
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Remove dough from package and roll out on lightly floured surface to desired size.
- Add alternating rows of pepperoni, mozzarella, and salami until dough is covered, leaving 1½ inches (4 cm) of space along the outside of the dough.
- Add the roasted red pepper, shredded mozzarella, red pepper flakes, and oregano on top of meat and cheese.
- Roll up the stromboli slowly.
- Combine melted butter, garlic, parsley, salt, and pepper.
- Brush the butter mixture onto the stromboli, evenly coating each side.
- Bake stromboli at 400˚F (200˚C) until golden brown (about 15-20 minutes).
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 50 grams, Fat 27 grams, Fiber 2 grams, Protein 27 grams, Sugar 6 grams
PEPPERONI STROMBOLI (PEPPERONI BREAD)
Make and share this Pepperoni Stromboli (Pepperoni Bread) recipe from Food.com.
Provided by plove53
Categories Meat
Time 35m
Yield 1 Bread
Number Of Ingredients 4
Steps:
- Preheat oven to 425 (use a pizza stone).
- Roll out the pizza dough (in a form of a pizza).
- Line with Pepperoni and Mozzarella.
- Roll dough (like a jelly roll) tucking in ends when you get to the middle.
- Place on cooking sheet (or wait to put on stone).
- Whip egg.
- With a brush paint egg wash on top of Stromboli.
- Slit top of bread for air vent.
- Place in oven and cook for around 25-30 minutes.
- Let cool and enjoy.
Nutrition Facts : Calories 951.7, Fat 70.5, SaturatedFat 40, Cholesterol 417.1, Sodium 1927.1, Carbohydrate 6.7, Sugar 3.2, Protein 71
PEPPERONI BREAD (STROMBOLI)
Make and share this Pepperoni Bread (Stromboli) recipe from Food.com.
Provided by Little Bee
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Thaw bread dough according to package directions.
- Spread thawed dough on greased cookie sheet.
- Make egg wash by mixing eggs and seasonings; spread half of egg wash on dough almost to edges.
- Layer pepperoni slices 3 or 4 to a row down the center third of bread.
- Sprinkle with cheese
- Fold bread dough over filling one third over then last third over. Flip dough over so the seam is underneath.
- Cover dough with remaining egg wash.
- Bake until golden brown,about 25 minutes.
Nutrition Facts : Calories 379.6, Fat 32.1, SaturatedFat 12.4, Cholesterol 127.4, Sodium 1119.2, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 20.5
STROMBOLI BREAD WREATH
Provided by Jeff Mauro, host of Sandwich King
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours.
- Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray.
- Add the olive oil to a medium saute pan over medium-high heat and cook the sausage until brown, 12 to 15 minutes. Transfer to a medium bowl with a slotted spoon and allow to cool slightly.
- Roll out the dough on a lightly floured surface into a long oval about 10 inches wide by 18 inches long. Spread 1/2 cup pesto in the middle of the dough, leaving about a 2-inch dough border.
- Add the mortadella, pepperoni, salami and mozzarella to the cooked sausage and toss to combine.
- Scoop the sausage mixture on top of the pesto. Fold both sides of the dough lengthwise around the filling to create a seam along the center of the log. Crimp the seam to seal. Place in the greased Bundt pan seam-side up. Poke holes along the top to release the steam. Bake until golden brown on top, about 25 minutes.
- Let rest for 5 minutes. Place a cutting board on top of the Bundt pan and flip the wreath out carefully, then remove the pan.
- Form a sun-dried tomato bow by cutting one sun-dried tomato in half lengthwise. Arrange the remaining 2 sun-dried tomatoes end-to-end, then wrap one of the halves around its center and secure with a toothpick to make the bow. Cut the remaining half lengthwise into 2 pieces and arrange them hanging down from behind the back of the bow, securing with a toothpick.
- Serve the wreath with the remaining pesto in a bowl in the center. Garnish with the sun-dried tomato bow and gaze at the glory of the sausage wreath!
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