Grilled Provolone Pepperoni Recipes

Steps:

• Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
• Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
• Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

Steps:

• On a greased baking sheet, roll out dough into a 15x12-in. rectangle. Place half of the pepperoni lengthwise in two rows down center third of rectangle. Top with half of the cheese and peppers. Fold one side of dough over filling. Top with remaining pepperoni, cheese and peppers. , Fold remaining dough over filling; pinch edges and ends to seal. Bake at 350° for 20-25 minutes or until golden brown. Slice and serve warm.

Steps:

• Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.
• Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.
• Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.
• Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.
• Let loaves rest, covered, for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.
• Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.

Steps:

• Slice the 3 pieces of provolone cheese into 9 strips. You can do this by putting the cheese on top of eachother and cut it into thirds.
• Start frying the bacon in a dry pan until done all the way but not crispy.
• Lightly toast the sourdoughbole or sourdough until warm but hot when you hold it.
• When the bread comes out, put the slices of cheese onto both pieces.
• Dab the oil off the bacon with a paper towl and lay on both pieces of cheese with sourdough(bole).
• Put it like an open-face sandwich on tinfoil and put in toaster-oven or regular oven at 350 degrees. Bake for 5 minutes.
• Halfway through, put the slices together on top of eachother so it looks like a real sandwich.
• Until the cheese is melted over the bacon and is oozy and goozy keep in oven.
• Cut it in half and enjoy!~.
• If you want more than 1-2 servings double the recipe as much as you want!~ (optional) put pickeled ginger or kimchi on plate.