pepperoni & cheese appetizer bread

Name: Pepperoni & Cheese Appetizer Bread
Ingredients: 2 1/4 cup(s) warm water (105-115f); 2 package(s) fleischmann's active dry yeast; 1 tablespoon(s) sugar; 1 tablespoon(s) salt; 1 tablespoon(s) margarine, softened; 6 1/2 cup(s) all purpose flour (about); 18 slice(s) thin sliced provolone; 1 1/2 cup(s) sliced/chopped pepperoni; 1 - egg, beaten

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88 Pinches

Donna Roth

Wilmington, DE --> Lake Forest, CA

Updated on Sep 9, 2010

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.

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yield makes 3 loaves

Ingredients

2 1/4 cups warm water (105-115f)
2 packages fleischmann's active dry yeast
1 tablespoon sugar
1 tablespoon salt
1 tablespoon margarine, softened
6 1/2 cups all purpose flour (about)
18 slices thin sliced provolone
1 1/2 cups sliced/chopped pepperoni
1 - egg, beaten

How To Make pepperoni & cheese appetizer bread

Step 1

Measure 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.

Step 2

On 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.
Step 3

Punch 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.
Step 4

Slash tops; brush loaves with egg. Bake at 400F for 25-30 minutes. Cool slightly; serve warm. Refrigerate leftovers, reheat to serve.
Step 5

Goes great with tomato sauce or olive oil for dipping.
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