Pepperoni Stuffed Bread
Easy to make appetizer. You can use store bought bread dough or make your own. I use my pizza dough for this recipe. Also any type of meat (pepperoni, prosciutto, salami, sausage, etc) or veggies can be used. If you are using veggies pre-cook so that you remove the moisture before rolling into the dough.
Easy to make appetizer. You can use store bought bread dough or make your own. I use my pizza dough for this recipe. Also any type of meat (pepperoni, prosciutto, salami, sausage, etc) or veggies can be used. If you are using veggies pre-cook so that you remove the moisture before rolling into the dough.
- Carbohydrate 15.4080101155772 g
- Cholesterol 29.086 mg
- Fat 6.61726735632864 g
- Fiber 0.695453335991992 g
- Protein 6.73547080467245 g
- Saturated Fat 3.3053337931063 g
- Serving Size 1 1 Serving (57g)
- Sodium 295.708933333605 mg
- Sugar 14.7125567795853 g
- Trans Fat 1.80996289655363 g
- Calories 152 calories
Step-by-step
- Preheat oven at 350 degrees
- Roll out the dough onto a smooth floured surface until it is in a large very thin rectangular shape
- If using a stick of pepperoni, chop into small pieces and set aside to mix with the cheese. If using presliced pepperoni, place a single layer of pepperoni out on the rolled out dough leaving exposed dough around the edges so that you can seal in the contents.
- Place the cheeses, chopped pepperoni (if using a stick), onion and egg in a large bowl and mix thoroughly.
- Starting on one of the lengthwise edge sides place a row of the cheese mixture on the dough over the pepperoni. Roll the end of the dough over the cheese mixture to cover. Then place another row of the cheese mixture along the rolled side and then roll the edges in and over the mixture to seal the contents inside the dough. Roll the dough over the row of cheese until it is covered. you are rolling the dough so that you will create a pinwheel design inside the dough log when sliced. Repeat this process until you have a "log" of dough. Be sure you have completely sealed the dough closed otherwise you will have the cheese mixture leak out during baking.
- Place in pre-heated oven and cook until golden brown (approximately 40 minutes). Allow to cool for about 5 - 10 minutes before slicing.
- Place on platter. Can also be served with some tomato sauce for dipping.
Swapping standard bread dough for laminated puff pastry yields a flakier, shattered crust rather than a chewy, bread-like crumb. Understanding how different doughs and fillings interact prevents structural failures during baking.
- Roll bread dough to an even thickness of one-quarter inch on a lightly floured board to prevent tearing under the weight of the cheese.
- Pre-cook onions thoroughly and press them in paper towels to extract all surface moisture; excess water creates steam pockets that burst the dough seams.
- Combine sharp cheddar with high-moisture mozzarella at a fifty-fifty ratio for optimal stretch balanced by aged flavor intensity.
- Bake at 350 degrees Fahrenheit until the internal temperature reaches 190 degrees Fahrenheit, ensuring the raw egg in the filling mixture coagulates completely.
- Store cooled slices in an airtight glass container for up to three days, then reheat them in a dry skillet over medium-low heat to crisp the exterior fat without burning the cheese.
Day-old slices develop a denser, more cohesive crumb as the fats redistribute through the starch. Crisp these leftover portions in a hot oven at 375 degrees Fahrenheit for eight minutes to revive the crust texture.
