Pepperoni Bread

I can’t even think how best to describe this. It’s rolled up deliciousness that smells amazing while baking. My three-year-old grandson likes it. “Fanks for making dat pizza cimanon woll, Kiki! It was yummy!” (It has no cinnamon, but it does kinda have the shape). See what you think…

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peppbread

 

1 pkg. (16 oz) Hot Roll Mix (available at most supermarkets on the flour aisle) 

1 ¼ cups hot water

2 tablespoons oil

2 teaspoons dried oregano

1 egg, lightly beaten

1 ½ cups freshly grated Parmesan cheese

7 ounces sliced pepperoni

1 cup shredded mozzarella cheese

1 cup shredded Cheddar cheese

 

Combine the roll mix and the yeast packet from the box in a large bowl. Pour in the water and oil, mix well, and knead for 5 minutes. (You may also substitute a half batch of Tupperware bread for this step).

 

Place the bowl in a warm place, cover the dough, and allow it to rise until it is double in bulk.

 

Preheat oven to 375* F.

 

Divide the risen dough into 2 balls. On a floured surface, roll each ball into a 10-inch round. Sprinkle each round with a teaspoon of oregano. 

 

Combine the egg and Parmesan cheese in a medium bowl. Spread half the cheese mixture over each round of dough. Top each with slices of pepperoni and sprinkle with the mozzarella and cheddar cheeses. 

 

Roll each round into a cylinder and turn under on every end. Place seam side down on an ungreased baking sheet. Bake until the top is light brown, about 30 minutes. 

 

Let the bread cool somewhat, and cut each roll into 10 to 15 slices. Serve with marinara sauce. 

 

This freezes nicely after baked. Simply wrap tightly in foil and freeze. Thaw before warming in foil on 350* for 15 minutes or until hot through. 

 

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