Pepperonicheesebreadthedeenbrothers Recipes

PEPPERONI CHEESE BREAD

Steps:

• In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
• Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
• Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
• Serve immediately with a side salad or over pasta, with marinara spooned over the top.

PEPPERONI CHEESE BREAD (THE DEEN BROTHERS)

Steps:

• Preheat oven to 450°F.
• Lightly spray a 9x5-inch baking loaf pan with non-stick cooking spray.
• Open canned biscuits and flatten each biscuit with the palm of your hand.
• Place 1 pepperoni and some cheese on each biscuit.
• Form a ball with each biscuit by pulling the dough up and around the filling; pinching the edges to seal.
• Drop each ball into the prepared loaf pan.
• Bake for 12-14 minutes or until golden brown.
• Serve warm.

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.

BEEF BROCHETTES WITH RED PEPPERS AND CORIANDER

Steps:

• Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use.
• Cut the beef into 1-inch cubes. There should be 24 cubes.
• Peel and cut the onions into 24 1-inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook.
• Cut away and discard the pepper cores, veins and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.
• Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate 15 minutes.
• Drain the meat and arrange equal portions of meat, onions and peppers on skewers. Reserve the marinade for basting.
• If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting with the reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook 4 minutes for rare, basting often with the reserved marinade while turning.

EASY PEPPERONI BREAD

Steps:

• Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
• Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
• Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

PEPPER CHEESE BREAD

Steps:

• In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes or until tender; set aside. , In a large bowl, dissolve the yeast and sugar in warm water; let stand for 5 minutes. In a large saucepan, heat the milk, honey, salt and remaining oil to 110°-115°. Remove from the heat; stir in the cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture. Add 2 cups flour and wheat germ; beat until smooth. Sir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; spoon into two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Beat water and remaining egg; brush over loaves. Bake at 375° for 25-30 minutes or until golden brown.