Provolone pepperoni bread chef in training pepperoni sugar sugar dough mashed potatoes flour egg vegetable oil and 4 more pepperoni roll pepperoni bread maplewood road butter olive oil flour granulated sugar warm water mozzarella cheese and 7 more. Do not use thinly sliced deli meats and cheese as they will adversely affect the bread s texture. Thinly sliced deli meat got wadded up and swallowed by the dough but thicker slabs cut into inch pieces proved to be just right. Place 1 2 of the pepperoni over the cheese. Heat oven to 350 f.

Just be sure to have each sliced inch thick at the deli counter. Place bowl in a warm location and allow dough to rise until doubled 2 to 3 hours. How we use your email address america s test kitchen will not sell rent or disclose your email address to third parties unless otherwise notified. Line cookie sheet with cooking parchment paper or baking mat. The thin slices cut into thirds and then cut into half or thirds again work best.

You will also receive free newsletters and notification of america s test kitchen specials. It has been in the family since before i was even born. Place dough in a large lightly greased bowl. Step 1 allow frozen bread dough to thaw approximately 8 hours or overnight in the refrigerator. Make as biscuits using an ice cream scoop.

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Serve this as a game day appetizer or pair your it with a salad and some buttered pasta and you ve got a great and easy weeknight dinner. Using a combination of three meat. We love the combination of prosciutto pepperoni and capicola in this bread but you can use 9 ounces of any combination of your favorite cured meats. Growing up and even now whenever we visit grandma s house this provolone pepperoni bread never fails to make its appearance at least for one dinner. This pepperoni bread with easy homemade pizza dough pepperoni and provolone cheese makes one heck of an easy and delicious appetizer.

Arrange 16 provolone cheese slices in a single layer on the dough leaving a 1 inch border on the edges. Use the presliced pepperoni that typically comes in a 6 oz pouch. Starting at the edge closest to you carefully roll dough up. Line a baking sheet with parchment paper and bake at 350 for 10 14 minutes or until done to your liking. Brush seams with egg wash and pinch them closed using some flour.

Remember the marinara or good season s italian dressing for dunking. Your email address is required to identify you for free access to content on the site. Remember the marinara or good season s italian dressing for dunking. Arrange 16 provolone cheese slices in a single layer on the dough leaving a 1 inch border on the edges. Serve this as a game day appetizer or pair your it with a salad and some buttered pasta and you ve got a great and easy weeknight dinner.

Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of america s test kitchen specials. Just be sure to have each sliced inch thick at the deli counter. Provolone pepperoni bread chef in training pepperoni sugar sugar dough mashed potatoes flour egg vegetable oil and 4 more pepperoni roll pepperoni bread maplewood road butter olive oil flour granulated sugar warm water mozzarella cheese and 7 more.