CHEESE AND PEPPERONI BREAD RECIPES

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PEPPERONI CHEESE BREAD RECIPE: HOW TO MAKE IT



Pepperoni Cheese Bread Recipe: How to Make It image

As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota

Provided by Taste of Home

Total Time 04 hours 10 minutes

Prep Time 10 minutes

Cook Time 04 hours 00 minutes

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

1 cup water (70° to 80°)
1 tablespoon butter
2 tablespoons sugar
2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
3 cups bread flour
2-1/4 teaspoons active dry yeast
1-1/2 cups shredded Mexican cheese blend
1 cup chopped pepperoni

Steps:

  • In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose 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 water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni.
    Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.

Nutrition Facts : Calories 177 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 19g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

PEPPERONI BREAD RECIPE (WITH PIZZA DOUGH) | KITCHN



Pepperoni Bread Recipe (with Pizza Dough) | Kitchn image

Store-bought pizza dough is this recipe's hack for an impossibly easy and tasty pepperoni bread.

Provided by Perry Santanachote

Categories     Baked good    Main dish    Appetizer    Lunch    Dinner    Bread

Total Time 2400S

Prep Time 600S

Cook Time 1800S

Yield 6

Number Of Ingredients 12

1 pound store-bought or homemade pizza dough
3 tablespoons unsalted butter
Cooking spray
1 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
5 ounces pepperoni (about 20 large slices)
8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
1 large egg
1 tablespoon water
1 tablespoon grated Parmesan cheese
Pizza sauce or ranch dressing, for serving

Steps:

  • Let 1 pound pizza dough come to room temperature if refrigerated, at least 1 1/2 hours.
  • Arrange a rack in the middle of the oven and heat the oven to 375°F.
  • Place the pizza dough on a silicone baking mat or sheet of parchment paper and stretch and roll into a 15x10-inch rectangle about 1/3-inch thick.
  • Melt 3 tablespoons unsalted butter in the microwave in 30-second intervals or in a small saucepan over low heat. Add 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes, if using, and stir to combine. Brush 2/3 of the mixture onto the dough; reserve the remaining to brush on top of the baked loaf.
  • Place 5 ounces pepperoni on the dough in an even layer, overlapping as needed. Sprinkle with 8 ounces shredded mozzarella cheese.
  • Starting with a long side, tightly roll the dough up into a log. Position seam-side down and diagonally across the silicone mat or parchment. Transfer the log, still on the mat or parchment, onto a rimmed baking sheet.
  • Place 1 large egg and 1 tablespoon water in a small bowl and whisk with a fork to combine. Brush on the roll.
  • Bake until golden brown and cooked through, 25 to 30 minutes. Brush with the remaining seasoned butter and sprinkle 1 tablespoon grated Parmesan cheese on top. Let cool for 10 minutes then cut crosswise into 2-inch pieces and serve with pizza sauce or ranch dressing.

Nutrition Facts : SaturatedFatContent 19.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.1 g, SugarContent 1.6 g, ServingSize Serves 6, ProteinContent 29.0 g, FatContent 36.6 g, Calories 613 cal, SodiumContent 1261.2 mg, FiberContent 2.2 g, CholesterolContent 0 mg

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