{"id":1361,"date":"2009-02-17T09:14:22","date_gmt":"2009-02-17T14:14:22","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=1361"},"modified":"2009-02-18T23:41:33","modified_gmt":"2009-02-19T04:41:33","slug":"pepperoni-bread","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2009\/02\/pepperoni-bread\/","title":{"rendered":"pepperoni bread"},"content":{"rendered":"

\"pepperoni<\/a><\/p>\n

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.<\/p>\n

\"pepperoni<\/a><\/p>\n

\"pepperoni<\/a><\/p>\n

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.<\/p>\n

\"pepperoni<\/a><\/p>\n

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.<\/p>\n

\"pepperoni<\/a><\/p>\n

\n

pepperoni bread
\n <\/strong>makes 2 loaves. keep one for yourself.<\/p>\n

1 loaf frozen bread dough (i used bridgford<\/a> frozen white bread)
\n 8oz sliced pepperoni
\n 2 cups shredded mozzarella cheese
\n 1 egg (for egg wash)
\n 1 Tbsp water<\/p>\n

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.<\/p>\n

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.<\/p>\n

3. bake at 350F for 25-30 minutes, until golden brown. cut into slices and serve immediately.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-1361","post","type-post","status-publish","format-standard","hentry","category-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-lX","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/1361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=1361"}],"version-history":[{"count":14,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/1361\/revisions"}],"predecessor-version":[{"id":1460,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/1361\/revisions\/1460"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=1361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=1361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=1361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}