Cins Version Of Pepperoni Cheese Loaf Recipes

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PEPPERONI CHEESE BREAD

As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. -Dusti Christensen, Goodridge, Minnesota

Provided by Taste of Home

Time 4h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11



Pepperoni Cheese Bread image

Steps:

  • In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.

Nutrition Facts : Calories 177 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 329mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

1 cup water (70° to 80°)
1 tablespoon butter
2 tablespoons sugar
2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
3 cups bread flour
2-1/4 teaspoons active dry yeast
1-1/2 cups shredded Mexican cheese blend
1 cup chopped pepperoni

CIN'S VERSION OF PEPPERONI-CHEESE LOAF

This makes a huge long roll. Makes the whole house smell wonderful while baking...yummmmO. Next time I think I'll add some capers inside, I love the taste of capers. Would also be good to add chopped sauteed bell peppers, onions...etc. Possibilities are endless...make it with your own favorite ingredients. CinStraw

Provided by Straws Kitchen(*o *) @CinCooks

Categories     Other Main Dishes

Number Of Ingredients 12



Cin's Version of Pepperoni-Cheese Loaf image

Steps:

  • Preheat oven to 350dF.
  • Roll out thawed dough on a 13 x 11 inch oiled pan (cookie sheet or a jelly roll pan will do) and let it raise for about 20 minutes. After the bread was spread out into the pan (and risen for the 20min's) I sprayed liquid garlic over the dough, I did not use any sauce in-on this one.
  • Arrange Provolone cheese over entire surface of dough (after you spritz it with the garlic oil).
  • Next, start layering, first the pepperoni, then some of the shredded cheddar, then the 4-Mexican Cheese blend and end with the rest of the shredded Cheddar on top. (this time I used the provolone cheese, cheddar cheese and the 4-cheese Mexican mix cheeses...inside w he pepperoni).
  • Sprinkled chives on top of this before ''rolling-up''.
  • Roll the whole thing up jelly-roll style and pinch edges and ends to seal.
  • Brush the entire top with the egg white and sprinkled shredded 3-cheese mix of parmesan, romano & asiago over the top of the egg wash.
  • Then lightly sprinkle garlic powder, sea salt and dill weed on top.
  • Just before placing into over make slits slanted across top of loaf (to let out steam while baking).
  • Bake at 350 dF for 30 minutes (if dough is getting too brown, loosely cover wfoil).
  • Cool on cooling rack, then slice. Serve warm with a sauce for dipping (it doesn't really need to be dipped but if you like it that way...by all means do so).
  • Enjoy!!!

1 pound(s) loaf frozen white bread, thawed and at room temperature (your favorite dough, could even use honey-wheat)
- liquid garlic (i keep in a spritzer)
8 ounce(s) of sliced provolone cheese (approximate, you need enough to cover the dough)
8 ounce(s) of sliced pepperoni (approximately, enough to cover whole thing)
4 ounce(s) of shredded cheddar cheese (approximate, can use more)
4 ounce(s) finely-shredded 4-mexican cheese blend
- chives (up to your taste as to how many you use)
- for top:
1 - egg white (i use liquid egg white)
- garlic powder, white pepper and dill weed
- 3-cheese mix of parmesan, romano & asia cheese (enough to sprinkle on the top)
- optional dippers: pizza sauce, spaghetti sauce, alfredo sauce, cheese dip...etc.

EASY CHEESY PEPPERONI BREAD

I created this recipe when I was looking for a pepperoni bread recipe and couldn't find one. I wanted a pepperoni bread, not a roll. So with some basic bread ingredients, I added a couple of my own. It turned out great, and I wanted to share it. My family loves it, and I hope yours will, also!

Provided by MoonStar31

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 9



Easy Cheesy Pepperoni Bread image

Steps:

  • Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
  • Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
  • Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
  • Punch the dough down and let rest for 10 minutes.
  • Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
  • Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
  • Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!

1 1/4 cups milk
1 1/2 tablespoons butter
3 cups flour, more if necessary for stickiness
1 (1/4 ounce) package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon garlic powder (I like to double this!)
8 ounces sliced pepperoni, cut into quarters (You can also use turkey pepperoni as a healthier option and to reduce on the grease the pepperoni gi)
1/4 cup mozzarella cheese (optional)

CHEESY PEPPERONI BUNS

A pizza version of the sloppy joe, this hot and melty open-faced sandwich is a surefire kid pleaser. Adults love them, too! -Tanya Belt, Newcomerstown, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 6



Cheesy Pepperoni Buns image

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in pizza sauce, pepperoni and American cheese. Cook and stir until cheese is melted, 4-5 minutes., Place buns on a baking sheet, cut sides up. Spoon meat mixture onto buns; top with mozzarella cheese. Bake until cheese is melted, about 5 minutes. If desired, serve with additional warmed pizza sauce.

Nutrition Facts : Calories 280 calories, Fat 14g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 612mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

1 pound lean ground beef (90% lean)
2 cups pizza sauce or pasta sauce
1 package (3-1/2 ounces) sliced pepperoni, chopped
4 slices American cheese, chopped
12 mini buns, split
2 cups shredded part-skim mozzarella cheese

PEPPERONI GRILLED CHEESE

This elevated recipe takes everything you know and love about garlic bread and pizza, and combines it into a grilled cheese sandwich unlike any other. We slather the outside of the bread with an assertive garlic Parmesan butter to create a delicious golden brown, crispy exterior. Layers of melted mozzarella and pepperoni make up the inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8



Pepperoni Grilled Cheese image

Steps:

  • Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
  • On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
  • In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.

1 stick softened butter
1/2 cup grated Parmesan cheese
1 clove garlic, grated
1 tablespoon minced fresh parsley
Kosher salt and freshly ground pepper
8 slices white bread
12 slices low-moisture mozzarella cheese
24 slices pepperoni

PEPPERONI PIZZA LOAF

This savory stromboli starts with frozen bread dough, so it comes together in practically no time. The golden loaf is stuffed with cheese, pepperoni, mushrooms, peppers and olives. I often add a few slices of ham, too. It's tasty served with warm pizza sauce for dipping. -Jenny Brown, West Lafayette, Indiana

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 slices.

Number Of Ingredients 15



Pepperoni Pizza Loaf image

Steps:

  • Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

Nutrition Facts : Calories 296 calories, Fat 17g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 827mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

1 loaf (1 pound) frozen bread dough, thawed
2 large eggs, separated
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces sliced pepperoni
2 cups shredded part-skim mozzarella cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 to 1/2 cup pickled pepper rings
1 medium green pepper, diced
1 can (2-1/4 ounces) sliced ripe olives
1 can (15 ounces) pizza sauce

PEPPERONI AND CHEESE LOAF

This is always a hit for appetizers or a great hot lunch. You can add your favorite pizza toppings and roll it up and bake it. I use pizza sauce for dipping. It reminds me of a Calzone from Pizza Hut.

Provided by Melaine

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7



Pepperoni and Cheese Loaf image

Steps:

  • Thaw dough, and allow to rise according to package directions.
  • Divide dough in half, and set one portion aside.
  • Turn out remaining portion of dough on a lightly floured surface.
  • Roll dough into a 10 inch circle.
  • Combine egg and parmesan cheese, stirring well; spread half of egg mixture over each circle, leaving a 1/2 inch margin at edges.
  • Layer half of pepperoni and half of mozzarella cheese over egg mixture, and sprinkle with half of oregano.
  • Roll up dough jellyroll fashion.
  • Seal edges and fold under ends.
  • Transfer loaf, seam side down to an ungreased baking sheet, Repeat procedure with remaining ingredients.
  • Bake at 375 for 30 minutes.
  • Cut into slices, serve with pizza sauce to dip.

Nutrition Facts : Calories 341.8, Fat 26.3, SaturatedFat 11.6, Cholesterol 103.3, Sodium 983.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.2, Protein 20.8

1 lb loaf frozen bread dough
1 egg
1/2 cup grated parmesan cheese
2 (3 1/2 ounce) packages sliced pepperoni
2 cups shredded mozzarella cheese (8 ounces)
1/2 teaspoon whole dried oregano
8 ounces pizza sauce

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