Pepperoni Bread
This cheesy, spicy, greasy bread is a family holiday tradition, even if it isn't traditional
The pepperoni bread, not to be confused with a stromboli or West Virginia’s pepperoni roll, is a family favorite we had during the Christmas season. Family friend Mary Ruggio would prepare the pepperoni bread for our holiday get togethers. As kids, we always looked forward to snacking on these giant logs of drippy cheese, spicy meat, and crispy bread. This recipe is more or less a recreation of hers. Mary would get her pizza dough from a neighborhood pizzeria in New Jersey. You can make your own or buy it from a grocery store or independent pizzeria.
Ingredients
1/3 lb pepperoni (deli sliced)
1/2 provolone cheese (deli sliced)
1 pizza dough
1 egg
Instructions
Allow chilled dough to come to room temperature
Prepare baking sheet with parchment paper
Stretch pizza dough into one large rectangle
Layer cheese onto dough
Layer pepperoni on cheese
Roll the bread tightly into a log
Place seam side down on parchment.
Pinch ends shut.
Create egg wash by whisking egg and water
Brush egg wash over raw dough
Place in pre-heated 425F oven
Brush with egg wash twice after 8 minutes and 16 minutes
Bake for 18 to 22 minutes when bread is golden brown
Allow to rest for 5 to 10 minutes before cutting into slices
We at the pepperoni bread as is, but jazz things up with a side of marinara dipping sauce or hot honey.