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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 649.1
  • Total Fat: 35.8 g
  • Cholesterol: 95.6 mg
  • Sodium: 1,947.1 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 31.5 g

View full nutritional breakdown of Pepperoni Pizza Bread calories by ingredient
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Pepperoni Pizza Bread

Submitted by: HRHARRINGTON

Introduction

Source: Smells Like Home

This is not healthy at all, but is so much better than plain pepperoni pizza!
Source: Smells Like Home

This is not healthy at all, but is so much better than plain pepperoni pizza!

Number of Servings: 4

Ingredients

    - 4 oz shredded mozzarella cheese
    - 2-4 oz sliced provolone cheese
    - 1/2 cup sliced pepperoni
    - Parmesan cheese
    - Oregano
    - 1 tbsp butter, melted
    - Pizza seasoning (optional)
    - Pizza dough

Directions

1.Preheat a pizza stone in a 500 degrees F oven for 20-30 minutes.

2.Dust a clean work surface with flour. Roll out dough into a long oblong shape, about 12-14 inches long and about 8 inches wide.

3.Visually divide the dough into thirds long-ways. Down the center third of the dough sprinkle half of the mozzarella cheese, place half of the provolone, sprinkle with oregano and Parmesan cheese and layer half of the pepperoni. Fold one side of the exposed dough over the stuffed center. Repeat a layer with the remaining cheeses, oregano, and pepperoni on top of the dough half that covered the first layer. Fold the remaining 1/3 of the dough over the stuffed area and wrap it under the log. Wrap the ends under the log as well.

4.With a sharp knife, make 4- 5 slits on the diagonal into the top of the dough to allow the bread to vent while it cooks. Using a pastry brush, brush melted butter over the top of the bread and down the sides. Sprinkle with pizza seasoning.

5.When the stone has heated, carefully remove it from the oven and sprinkle it with cornmeal. Place bread on the cornmealed stone and bake for 12-14 minutes until nicely browned. Remove the stone from the oven and allow the bread to cool on the stone for 5 minutes. Cut into pieces using a pizza cutter.






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