CIN'S VERSION OF PEPPERONI-CHEESE LOAF

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Cin's Version of Pepperoni-Cheese Loaf image

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

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.

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!!!

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