Saturday, January 22, 2011

Pepperoni Bread


Homemade dough
garlic salt

When my family was first introduced to this recipe, we started out making it as Pepperoni Bread.  But we found that it's sometimes could end up a little doughy in the middle if you didn't make it thin enough, or if you made it roll up too much giving too many layers.  So for ease, we switched to making them in to individual pepperoni pockets.  This is the way we usually prefer them.  However I was making this for an event feeding about 30 people.  If everyone eats 2 pockets....I'd have to individually make 60 or more pockets....which would take more time cooking, more space on the pan, and more time prepping.  So I decided to go back to the original way of making them as bread.  This way, it's a similar amount, but it fits on the pan better and I only had to make 4 big bread rolls instead of 60 individuals or more.

 Normally I make the dough.  This time we bought the frozen bread, and put it in a pan to raise and thaw.  After it thawed we put it together.  The key here is to make it much wider than it is "tall".  You really only want to wrap it up twice maybe 3 times.  The more you roll up, the harder it is to get the inside all the way done.  This was not done being rolled out, just giving you the idea to make it longer than it is wide.

After you roll out the dough, use a basting brush to put a really light layer of butter, then sprinkle with garlic salt.  Layer the pepperoni, next the mozz cheese.  And roll up.  Once I roll it up, I pull it to make it longer to help stretch out and thin out the bread from being to thick in the middle.

Since I stretch it out it usually is too long for a pan, but since it's nice and thin I can wrap it around to fit on the pan in whatever shape.  Bake at 350 for 25 minutes and check the middle.  If you thinned it out you should be good to go!  If not let it cook a few minutes longer.  Now you can cut it up into slices and enjoy in a larger quantity with less work.

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