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pepperoni bread

in these uncertain economic times, there are few things you can count on, but it’s comforting to know that some things will never change. pepperoni bread: so good you can use it as currency.

i’m always amazed to find people that haven’t tried pepperoni bread before. there are tons of variations, some featuring other meats – pushing it dangerously into stromboli territory – and some with a combination of italian spices. i’m a pepperoni bread purist, so this one is straight up bread, pepperoni and mozzarella. trust me, it’s all you need.

it’s a deceptively simple recipe that will make you some new friends – it’s one of those dishes that never actually makes it out of the kitchen to the party. you’ll have guests hovering over the oven like vultures – so make sure you keep a few loaves for yourself.

pepperoni bread
makes 2 loaves. keep one for yourself.

1 loaf frozen bread dough (i used bridgford [1] frozen white bread)
8oz sliced pepperoni
2 cups shredded mozzarella cheese
1 egg (for egg wash)
1 Tbsp water

1. thaw 1 loaf of frozen bread dough. divide in half and roll out into 2 rectangles, about 1/3 inch thick. layer with half of the pepperoni and cheese.

2. roll the loaves like jelly rolls (from the long side) and pinch to seal. combine the water and egg, whisk, and brush on the loaves.

3. bake at 350F for 25-30 minutes, until golden brown. cut into slices and serve immediately.