PEPPERONI BREAD

Pepperoni bread, also known as pepperoni rolls, is a deliciously cheesy and chewy treat that is easy to make from scratch.

INGREDIENTS

¾ cup warm water

1 teaspoon granulated sugar

1 teaspoon instant yeast

1 tablespoon olive oil

2 cups all-purpose flour

½ teaspoon salt

Filling

8 ounces pepperoni sliced

16 ounces mozzarella shredded

¼ cup parmesan cheese shredded or grated

Topping

2 tablespoons salted butter melted

1 clove garlic finely minced

1 tablespoon chopped fresh parsley

INSTRUCTIONS

In the bowl of a stand mixer fitted with the dough hook attachment, combine the water, sugar, yeast, olive oil, 1¾ cups of flour, and salt.

Mix on low speed until everything is combined, then increase to medium-high speed and knead for about 3 minutes. Scrape down the sides of the bowl, add the remaining ¼ cup (30g) of flour, and mix on low until incorporated. Then, continue mixing on medium speed for another minute, or until the dough pulls away from the sides of the bowl.

Grease a large mixing bowl and transfer the dough into it, turning the dough once to coat it completely. Cover with plastic wrap or a dish towel and set in a warm place to rise until doubled in size (about 1 hour).

Once the dough has risen, preheat the oven to 190℃ and prepare a baking tray with parchment paper.

Turn the dough out onto a lightly floured surface and use your hands (or floured a rolling pin) to gently push and stretch the dough into a 12x16" rectangle.

Evenly layer the pepperoni over the dough, spreading it all the way to the edges. Next, sprinkle the parmesan and mozzarella cheese on top. Starting from one of the long sides, tightly roll the dough into a log, keeping the seam side down. Finally, tuck both ends of the log underneath to seal it.

Transfer the pepperoni bread to the baking sheet, and cut 4-5 vents on top to allow steam to escape.

Mix together the butter, garlic, and parsley and spread it over top of the pepperoni bread. Bake for 25 minutes in the center rack. Slice and enjoy !

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