Gradually add remaining flour, mixing well and kneading until dough is not sticky and is elastic (approximately 5 to 10 minutes).
4
Place dough in a greased bowl and cover with a towel.
5
Let rest approximately 1 hour.
6
Punch dough down in middle.
7
Divide in half.
8
Roll each half into rectangle about 1 foot x 3 to 4-inches.
9
Brush each rectangle with beaten egg.
10
Layer 3 rows pepperoni and top with shredded cheese. Roll like jelly roll.
11
Pinch edge and ends.
12
Put on cookie sheet (ungreased).
13
Bake at 375u00b0 for 35 to 45 minutes.
299
kcal
Calories
8
g
Fat
49
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkg. dry yeast, 1 c. warm water, 1 tsp. salt, 1 tsp. sugar, and more.
Yes, Pepperoni Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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