Pepperoni & Cheese Appetizer Bread

Pepperoni & Cheese Appetizer Bread

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Donna Roth

By
@LuvnMom

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
makes 3 loaves

Ingredients

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

How to Make Pepperoni & Cheese Appetizer Bread

Step-by-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.
  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.
  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.
  4. Slash tops; brush loaves with egg. Bake at 400F for 25-30 minutes. Cool slightly; serve warm. Refrigerate leftovers, reheat to serve.
  5. Goes great with tomato sauce or olive oil for dipping.

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