Friday, January 2, 2009

Pepperoni and Cheese Bread

I was doing my usual surfing on all of the wonderful food blogs that I frequent and came across this recipe not only once, but twice! The first was on Amber's Delectable Delights and the second on Mrs Sac's Purple Kitchen. I thought if these two wonderful women like it then we must too! They did not disappoint and I have another pizza dish to add to our Pizza Friday rotation!

Pepperoni and Cheese Bread


1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed)
Regular or turkey pepperoni
Mozzarella cheese
Parmesan cheese
Extra Virgin Olive oil
Dried Italian seasoning
My pizza sauce---I used Prego three cheese


Preheat oven to 350.
Roll out bread dough, and drizzle with olive oil, a few small dollops of sauce, sprinkle with mozzarella, Parmesan cheeses, Italian seasoning, and place pepperoni on top of the cheese.

Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal. Brush top and sides with some olive oil.

If desired, top loaf with cheese, pepperoni, and/or Italian seasoning. Make a few diagonal slices in top of loaf for air to escape while cooking.
Bake at 350 for ~20 min. Remove from oven and let cool for 5 minutes before slicing.

Serve with pizza sauce.

I also made breadsticks with a can of Crescent rolls I had on hand. I seperated the crescents into the 4 rectangles that they naturally fall in. I cut each one in 1/2 and then into 1/2 again so each rectangle gave me 4 sticks. I then twisted each strip and placed on a foil lined baking sheet sprayed with cooking spray. I then sprayed the twists on cooking spray and then sprinkled parmesan cheese over them. I baked at 375 for 14 mins (which was a min or 2 too long) and then brushed them with 1/2 cup of butter that was melted and had 1 tsp of garlic powder added. They were very good!


~Amber~ said...

Your pepperoni and cheese bread looks awesome. It is always one of the first things to go when I make it. Always a hit with everyone.

Crystal's Creations said...

Yep it was wonderful and will definitely stay on our rotation of things to make! Thanks for the great recipe!