CIN'S VERSION OF PEPPERONI-CHEESE LOAF

Cin's Version of Pepperoni-Cheese Loaf image

Provided by Straws Kitchen(*o *) @CinCooks

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!!!