Pepperoni Bread – refrigerated pizza dough, pepperoni and provolone cheese rolled up to make one heck of an appetizer. Remember the marinara for dunking! Pair it with a salad, and some buttered pasta and you’ve got a great and easy weeknight dinner.
My best results have been with pizza dough from restaurants or from dough that I’ve made myself. If you have a favorite place just ask them if they’ll sell some to you. There’s a great pizza place that we fell in love with up near my daughter’s college and I asked them if they sold their dough. They charged me $5 per bag which I thought was worth it because it saved me the trouble of making it and I LOVED the taste.
I have this habit which drives my kids nuts when we go out for pizza. When I get down to the crust, I tear it open, stick my nose in it and take a deep whiff.
Aaaaahhhhhhhh, it’s so awesome!
Many times I’ve heard from the kids as they’re rolling they’re eyes, “Here she goes again”. It’s a ritual, what can I say?
So if you find a place you like, ask them!
To Make this Recipe You’Il Need the following ingredients:
1 Can pizza crust (or homemade)
6 oz of sliced Pepperoni
8 – 12 oz of 6 Cheese Italian Blend (or Mozzarella)
1/2 – 3/4 cup Parmesan cheese
Tomato or Pizza Sauce (optional)
How to make it
Roll out the dough into a large rectangle and brush it with Italian dressing.
Top with as many pepperonis as you can fit on the dough.
Sprinkle with cheeses and Italian seasoning and roll up tightly, starting with the longest side of dough.
Fold sides under, and place on pan, dough seam side down.
Brush with an egg white and sprinkle with garlic powder.
Bake at 425 degrees for 20 minutes.
Let sit for 5 to 10 minutes, then slice and serve. By then it’ll be time to get ‘er down!