Didn't feel like cooking tonight and Markie made French Bread dough and had it rising. My initial thought was Pepperoni Balls!!! But, the dough was too far along. SO, we created something new, bread and a meal in one!
Ingredients:
Bread dough from Easy French Bread recipe
1/2 bag nitrate free turkey pepperoni
12 oz mozzerella cheese, freshly shredded
Olive Oil
Prepare dough according to Easy French Bread recipeand allow to rise.
After the first rising, punch down and roll out according to Easy French Bread instructions. .
Sprinkle the bread with 1/2 the mozzerella. Make a double line of pepperoni length wise down the dough. Top the pepperoni with remaining mozzerella. Roll up bread loaf lengthwise according to French Bread instructions. Place on greased baking sheet, brush with olive oil, cover and let rise in warm place until double (I ususally use the top of my oven with the oven on "warm"). Bake at 350 25 minutes or until golden brown and makes a "hollow"sound when you knock on it. Pull it out of oven and butter the top to keep it soft.
Let it cool about 10 minutes before cutting into so the cheese has time to soldify rather than ooze out ( although the oozing is yummy -- but then there isn't enough cheese for everyone else!)
Ingredients:
Bread dough from Easy French Bread recipe
1/2 bag nitrate free turkey pepperoni
12 oz mozzerella cheese, freshly shredded
Olive Oil
Prepare dough according to Easy French Bread recipeand allow to rise.
After the first rising, punch down and roll out according to Easy French Bread instructions. .
Sprinkle the bread with 1/2 the mozzerella. Make a double line of pepperoni length wise down the dough. Top the pepperoni with remaining mozzerella. Roll up bread loaf lengthwise according to French Bread instructions. Place on greased baking sheet, brush with olive oil, cover and let rise in warm place until double (I ususally use the top of my oven with the oven on "warm"). Bake at 350 25 minutes or until golden brown and makes a "hollow"sound when you knock on it. Pull it out of oven and butter the top to keep it soft.
Let it cool about 10 minutes before cutting into so the cheese has time to soldify rather than ooze out ( although the oozing is yummy -- but then there isn't enough cheese for everyone else!)
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