Dina’s Addictive Pepperoni Bread

One does not think of pepperoni bread when they think of Thanksgiving. However, in my family, this is a holiday tradition and Brian really wanted to see what all the rave was about. So I decided to share my secrets with the Fughleys (Hughey-Flinks) on Thanksgiving. However I do not advise cooking this on the rack underneath the turkey. (note: the temperature was off and its the grease from the meat in the pepperoni that is the MOST important)

A few notes first:

• The amount of pepperoni needed depends on how thin you slice it. The thinner the better! I’m going to suggest about 3/4 lbs per bread but please specify to the deli to slice it super thin.
• On that note… NEVER ever use pre-packaged pepperoni! Go to the deli counter!
• How does this fit the blog? It does not sound healthy at all! Well you could make your own dough (as Brian would) and guarantee it’s unbleached and natural but pepperoni is pig, and part of the bacon family, so it is Brian Approved. (but buy organic!!!)
• You can make your own pizza dough. I don’t for convenience and also I know exactly how much pepperoni and cheese I need per dough this way.
• Never make just one. And never, ever, reheat in the microwave. Another sin! If you must thaw leftovers in the microwave because somehow the bread made it to the freezer (sacrilege!), then thaw partially and finish heating in the oven!

Ingredients (per bread):

• ¾ lb deli cut pepperoni
• 1-16oz block of mozzarella cheese (shredded)
• 1 pre-made pizza dough (I prefer whole foods whole grain dough)
• Olive oil
• Flour

Directions

1. To prepare the dough, let sit at room temperature for 1 hour. Sprinkle some flour on it so it doesn’t stick and cover while it rises. (if frozen you will have to let it sit out for several hours or overnight in the fridge).
2. Preheat the oven to 425 degrees.
3. Cover your rolling area in flour and roll out the dough using a rolling-pin (for you city folk with a small kitchen and lack of cooking aids, I use to use a wine bottle until I got a “big girl kitchen”)
4. You should roll out the dough as thin and as big as possible making an oblong shape (see below). Sprinkling additional flour on the dough as you roll helps it stay flat.
5. After the dough is rolled out, cover it completely with a single layer of pepperoni.
6. Cover the pepperoni with the shredded cheese, trying to distribute evenly.
7. Begin at the bottom and roll the dough horizontally (you should be rolling the longer side). Leave room at the end and fold over the remaining dough, then fold over the dough on the ends to close them up.
8. Using wet fingertips, “wet down” all areas where the dough is folded over
9. Carefully place the dough on a cookie sheet. Mine always roll out pretty big so I always need to make a “U” shape on the baking sheet.
10. Using a pastry brush, brush some olive oil over the entire dough.
11. Bake for about 12-15 minutes or until the entire “bread” is a nice golden hue.
12. Serve warm.