Pepperoni Cheese Appetizer Bread Recipes

PEPPERONI CHEESY BREAD

Steps:

• Preheat oven to 350 degrees.
• Cut the two hoagie rolls into 2-inch wide portions but leave it attached in the middle.
• Mix the olive oil, Italian seasoning, garlic salt and red pepper flakes (if using) then brush it onto the bread.
• Top the bread with the mozzarella cheese, pepperoni and parmesan cheese and bake until crispy, about 15-18 minutes.

PEPPERONI FOCACCIA BREAD

Steps:

• Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick)., Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.

QUICK PEPPERONI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch square baking dish.
• Beat the egg in a medium bowl. Mix in the pepperoni, milk, flour, Muenster cheese, salt and pepper. Pour into the baking dish.
• Bake in the preheated oven 30 minutes, or until lightly browned.

PEPPERONI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake in preheated oven for 40 minutes, or until golden.

CHEESY PEPPERONI BITES

Steps:

• Preheat oven to 400 degrees F. Grease a 9x13-inch baking pan.
• In a large bowl, whisk together the flour, garlic powder and oregano. Add the milk and eggs and gently stir until thoroughly combined. Add the pepperoni and cheeses and stir in with a wooden spoon or rubber spatula until evenly distributed.
• Pour the mixture into the prepared baking dish and spread into an even layer. Bake until golden brown and bubbling, 30 to 40 minutes. Let sit for at least 15 minutes before cutting and serving.

PEPPERONI BREAD

Steps:

• Add warm water to the bowl of the stand mixer with the dough hook attachment. Add in yeast and honey. Stir and allow it to rest for 5 minutes.
• Add 2 cups of flour, salt, and oil. Mix to combine, 3-4 minutes on low speed. Slowly add remaining 1/2-1 cup of flour or until a smooth ball forms that pulls cleanly away from the sides of the bowl.
• Cover bowl with plastic wrap and allow the dough to rest for 1 hour.
• Preheat oven to 400°F. Roll dough into a rectangle roughly 14'' x 22''. Spread with the shredded mozzarella, then top with the pepperoni.
• Starting from the longer side, roll into a log then place on a greased baking sheet. With a very sharp knife score the top of the bread to release the steam as it bakes.
• Bake for 25 minutes or until golden brown on the outside.
• Allow to cool for 10 minutes before slicing. Serve with marinara sauce for dipping and enjoy!

PEPPERONI & CHEESE APPETIZER BREAD

Steps:

• 1. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine and 3 cups flour; beat until smooth. Stir in enough additional flour to make a soft dough.
• 2. On lightly floured surface, knead dough until smooth and elastic, about 8-10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm draft-free place, until doubled in size, about 1 hour.
• 3. Punch dough down; divide into three pieces. Roll each piece to a 12x8-inch rectangle. Place 6 slices provolone and 1/2 cup pepperoni on each rectangle. Roll up from long side as for jelly roll; seal. Place on greased baking sheets. Cover; let rise until doubled, about 1 hour.
• 4. Slash tops; brush loaves with egg. Bake at 400F for 25-30 minutes. Cool slightly; serve warm. Refrigerate leftovers, reheat to serve.
• 5. Goes great with tomato sauce or olive oil for dipping.