pepperoni & cheese appetizer bread
(1 rating)
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I just came across this in a pile of old papers. It was a favorite of mine from long ago. I made this for many occasions and it was always a hit. I hope you all enjoy it too. It's an old Fleischmann's Yeast recipe.
(1 rating)
yield
serving(s)
Ingredients For pepperoni & cheese appetizer bread
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2 1/4 cwarm water (105-115f)
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2 pkgfleischmann's active dry yeast
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1 Tbspsugar
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1 Tbspsalt
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1 Tbspmargarine, softened
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6 1/2 call purpose flour (about)
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18 slicethin sliced provolone
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1 1/2 csliced/chopped pepperoni
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1egg, beaten
How To Make pepperoni & cheese appetizer bread
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1Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine and 3 cups flour; beat until smooth. Stir in enough additional flour to make a soft dough.
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2On lightly floured surface, knead dough until smooth and elastic, about 8-10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm draft-free place, until doubled in size, about 1 hour.
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3Punch dough down; divide into three pieces. Roll each piece to a 12x8-inch rectangle. Place 6 slices provolone and 1/2 cup pepperoni on each rectangle. Roll up from long side as for jelly roll; seal. Place on greased baking sheets. Cover; let rise until doubled, about 1 hour.
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4Slash tops; brush loaves with egg. Bake at 400F for 25-30 minutes. Cool slightly; serve warm. Refrigerate leftovers, reheat to serve.
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5Goes great with tomato sauce or olive oil for dipping.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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