pepperoni & cheese appetizer bread
(1 rating)
No Image
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
-
2 1/4 cwarm water (105-115f)
-
2 pkgfleischmann's active dry yeast
-
1 Tbspsugar
-
1 Tbspsalt
-
1 Tbspmargarine, softened
-
6 1/2 call purpose flour (about)
-
18 slicethin sliced provolone
-
1 1/2 csliced/chopped pepperoni
-
1egg, beaten
How To Make pepperoni & cheese appetizer bread
-
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.
-
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.
-
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.
-
4Slash tops; brush loaves with egg. Bake at 400F for 25-30 minutes. Cool slightly; serve warm. Refrigerate leftovers, reheat to serve.
-
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!
ADVERTISEMENT
ADVERTISEMENT