Name: Pepperoni Bread
Ingredients: -- 1 recipe your favorite white bread; (3 cup flour size) white bread; (3 cup flour size) white bread; (3 cup flour size) white bread; (3 cup flour size) white bread; (3 cup flour size); 3 oz Pepperoni sausage; (40 thin slices); 4 oz Mozzarella cheese; shredded; 4 oz Provolone cheese; cut in matchsticks; 3 tb Parmesan cheese; grated; 1 md Green pepper; sliced, steamed, and dried of any moisture; Egg yolk; 1 tb Water; 2 loaves.

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Bread maili, Breads	1	Servings

INGREDIENTS

		— 1 recipe your favorite white bread; (3 cup flour size) white bread; (3 cup flour size) white bread; (3 cup flour size) white bread; (3 cup flour size) white bread; (3 cup flour size)
3	oz	Pepperoni sausage; (40 thin slices)
4	oz	Mozzarella cheese; shredded
4	oz	Provolone cheese; cut in matchsticks
3	tb	Parmesan cheese; grated
1	md	Green pepper; sliced, steamed, and dried of any moisture
		Egg yolk
1	tb	Water
	2	loaves.

INSTRUCTIONS

Divide dough in half. Roll out dough to a rectangle about 11" x 18".
Arrange half of pepperoni slices on dough leaving a 2" border on each side.
Sprinkle half of cheeses on top of pepperoni. Arrange pepper on top of
cheese. Fold up dough into a log, sealing up edges as best as you can.
Place on cookie sheet (sprinkled with cormeal if you wish). Mix egg yolk
and water, and brush loaf with egg wash. Bake at 350 for 25 minutes. Makes
my notes-I have given approximations only, you can adjust amounts as you
desire.  I bake these on a jelly roll pan because if you spring a leak in
the side of a loaf, which usually happens to me, the pepperoni juices leak
out.  I usually make one loaf with the green pepper and one with chopped
plum tomatoes.  I think these taste better cool or even refrigerated.
>From: cvogel1@slinky.phys.nd.edu (Christine Vogel Vogt)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

A Message from our Provider:

“You can fool yourself. You can never fool God”