Pepperoni Provolone Bread Recipes

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:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake in preheated oven for 40 minutes, or until golden.

Steps:

• Preheat oven to 375º F.
• Lightly grease a baking sheet.
• Roll frozen bread dough out into a rectangle.
• Brush dough with beaten egg.
• Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough.
• Sprinkle on the Italian seasoning.
• Roll up dough like a jellyroll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake for 40 minutes, or until golden.

Steps:

• Roll dough out to 9 x 12 rectangle.
• Combine all seasonings and margarine and brush lightly on dough (save some for top of bread).
• Arrange pepperoni on top and cover with cheese.
• Rollup like a jelly roll very tightly to look like a loaf of french bread.
• Place seam on bottom, brush top with remaining butter mixture.
• Bake at 350 for 30 mins on cookie sheet. Cool 15 minutes before cutting.

Steps:

• Layer the cheeses, pepperoni and onion on four bread slices; top with remaining bread. Spread outsides of sandwiches with garlic spread., In a large skillet, toast sandwiches over medium heat for 2-4 minutes on each side or until golden brown and cheese is melted.

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.