Author Notes
My Aunt Alice has been bringing, by request, this pepperoni bread to family get togethers for as long as I can remember. I feel so fortunate to come from a family with so many amazing cooks and that they share their recipes with me so willingly. This recipe can be made a day ahead, stored in the refrigerator and also baked ahead and served at room temperature. The recipe is somewhere between a bread and a stromboli and totally addictive. —meganvt01
Ingredients
- Dough
-
4 1/2 cups
all purpose flour
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1 1/2 cups
water (warmed to 110 - 115 degrees)
-
1
packet active dry yeast
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1 tablespoon
sugar
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2 tablespoons
olive oil
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1 teaspoon
kosher salt
- Assembly of the bread
-
40 - 50
very thin slices of pepperoni (I used 3 inch diameter slices - you may need more if your pepperoni is narrow)
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2 cups
shredded mozzerella
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2 cups
shredded provolone (if you can't find shredded, use slices (about 10 and break them up into smaller pieces)
Directions
- Dough
-
In a large measuring cup, add the warm water, sugar and yeast. Let it proof (or bubble up) for 5 minutes. If your yeast water doesn't bubble - start over because your water may have been too hot or too cold or your yeast bad. Add 1 tablespoon of the olive oil.
-
In a large bowl, mix the kosher salt and flour. Make a well in the center and pour in the yeast water. Mix until the dough comes together. Then use your hands to knead the dough for 3 - 5 minutes, until the ingredients are well incorporated and you have a ball. Put the dough in a bowl, pour over the remaining olive oil and let it rise for 2 hours - covered with plastic wrap.
- Assembly of the bread
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Cut your dough into four equal parts. Roll them out into rectangles (8 x 14 inches - approximately) on a floured suface. Cover each rectangle with 10 -12 slices of pepperoni, 1/2 cup mozzerella, and 1/2 cup of provolone. Starting on of the long sides of the rectangle, roll up the bread like jelly roll. Tuck in the ends of each loaf and pinch the seams together.
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Bake on a cookie sheet in a preheated 350 degree oven for 25 - 30 minutes or until golden brown. Serve with marinara sauce.
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