MOM’S PEPPERONI & CHEESE APPETIZER BREAD (AKA – PIZZA BREAD)

PEPPERONI & CHEESE APPETIZER BREAD OTHERWISE KNOWN AS PIZZA BREAD

Note: Best eaten fresh

2 1/4 c. warm water

2 pkg active dry yeast

1 Tablespoon sugar

teaspoon salt

1 Tablespoon Margarine softened (I use butter and I use a little more about the size of an egg)

6 1/2 cups all purpose flour

18 thin slices provolone cheese

1 1/2 c pepperoni slices chopped up (I used the food processor)

1 egg beaten

Start out by :

Measuring warm water into a large bowl. Sprinkle in yeast:

Stir until dissolved.

Add sugar, salt , margarine,

add 3 cups of flour

beat till smooth

stir in enough additional flour to make soft dough (not sticky)

on lightly floured surface knead until smooth and elastic. about 8-10 minutes.

place in greased bowl and turn over to grease top.

cover and let rise until doubled (about 1 hour)

punch dough down and divide into 3 pieces

roll each to 12×8 inch rectangles

Chop up pepperoni (I used my processor)

place 6 slices of provolone

(I only have a 16 slice pack so I just cut two in half)

and 1/2 cup pepperoni in each rectangle

can shake a little parmesan cheese over top before rolling.

roll up from long side as like a jelly roll

seal with your egg mixture brushed on last part before rolling up

and place on greased baking sheets

cover and let rise again (about 1 hour)

slash tops if desire

brush loaves with mixture of 1 egg

EGG MIXTURE:

1 egg beat with fork, sprinkle in some basil and some parsley flakes if desire.

bake at 400 degrees for about 15-20 minutes or so or until done

cool slightly and serve warm.

slice with bread knife, tops should be crusty and inside soft and cheesy

also good if you have some sauce to dip in.