Marano's E-Recipe Book - Flipbook - Page 21
Pepperoni Bread
Serves: 4 | Prep Time: 10 mins | Cook Time: 25 mins
Ingredients
1 egg, beaten (for egg wash)
1 lb. pizza dough
Flour for dusting surface
2 tbsp. extra virgin olive oil
4 oz. pepperoni, thinly sliced
8 oz. mozzarella, sliced or shredded
Handful of fresh basil leaves
Coarse salt
Ground Pepper
Favorite spice mix for topping
15.5 oz. jar of Arrabbiata sauce
Directions
1. Preheat oven to 375°. Cover a baking sheet with parchment paper and set aside.
2. In a small bowl, beat one egg for egg wash.
4. Lightly flour surface and roll out dough into a rectangular shape - approx. 12 x 8 inches.
5. Brush surface with oil to lightly coat.
6. Leaving 1" of a clear border, lay down meat in rows, slightly overlapping across the dough.
7. Lay a thin layer of cheese on top of meat.
8. Evenly space the basil leaves on top of the cheese. Do not over-stuff with meat or cheese.
9. Before rolling bread, brush egg wash around the clear border to better seal bread while baking.
10. Starting from one long edge, gently roll dough into a log. Try to keep it even and tight, but don't
squeeze dough.
11. Pinch the seam and sides closed, and neatly tuck the excess dough under the roll.
12. Carefully transfer roll to parchment-covered baking sheet, keeping seam side down.
13. Brush top of pepperoni bread with remaining egg wash. Using sharp knife, make 4 evenly spaced
1/2-inch-deep slashes on top of bread.
14. Lightly sprinkle with salt, pepper and your favorite spice seasoning.
15. Bake until crust is golden brown - 20 to 25 mins.
16. Remove and let cool before cutting into 2-inch-thick slices. Heat sauce for dipping.
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