Pepperoni Pizza Bread
Pepperoni Pizza Bread is an appetizer recipe that has been in the family for years and made at every single holiday! You can make a meal out of this!
The only thing I recommend about this pepperoni pizza bread is that you don’t skip the beaten egg yolk step at the end. The egg gives the crust a wonderful shine and flavor that complements the salty insides wonderfully.
Oh and P.S. – you might want to have your cholesterol medicine on hand!
You might also love this Chicago-Style Deep Dish Pizza if you’re a huge pizza lover like me!
- 1 - 1.25 pounds pizza dough, rolled out thin
- pepperoni (about ½ lb)
- mozzarella cheese (or cheese of choice, about ¼ lb)
- 1 egg yolk, beaten
- vegetable oil
- oregano, salt & pepper
- optional: any veggies you wish to add
- (For this bread, prepare your favorite pizza dough recipe (here is a good one if you don't have a favorite: http://allrecipes.com/recipe/quick-and-easy-pizza-crust/detail.aspx), or use fresh pizza dough from your grocery store.)
- Prepare the recipe of your favorite pizza dough, if making from scratch.Dust a clean work surface with flour.
- Roll out dough into a long circular shape, about 12-14 inches long and about 8 inches wide.
- Roll the dough thin.
- Rub dough with vegetable oil and blot any excess oil.
- Salt and pepper the dough generously and sprinkle oregano over all.
- Spread pepperoni over the whole thing (and any other goodies you are adding). Sprinkle cheese on.
- Roll and form into a ball after rolling (pictured above).
- Using a pastry brush, brush beaten egg over the top of the bread and down the sides.
- Sprinkle with pizza seasoning, if desired.Preheat oven to 375 degrees (preheat a pizza stone, if using) and bake on a lightly greased or foil-lined baking sheet or pie pan for about 45 minutes. Keep an eye on it and it's done when the crust is golden brown.Cut into pieces using a sharp knife.
- Serve with marinara sauce to dip, if you wish!