Sunday, January 2, 2011

Potluck Pepperoni Bread

This recipe originally came from but I've tweaked it a lot - so it more like Stromboli.  If you want to see the original recipe, search for it by title. Pepperoni slices and plenty of mozzarella cheese make this bread perfect for a potluck dinner....and picky eaters.

Prep Time: 10 Minutes

Cook Time: 15 Minutes Ready In: 1 Hour

Servings: 6

1 pound refrigerated bread dough

1 (8 ounce) package sliced pepperoni

1 (16 ounce) package shredded mozzarella cheese

1 large onion, chopped
Chopped peppers and/or fresh spinach  (optional)

Pizza Sauce (optional - I use a thin layer)

Garlic salt

Parmesan cheese, grated

2 tablespoons olive oil


1. Preheat an oven to 425 degrees F (220 degrees C).

2. Roll the dough into an 10-inch square on a well-floured surface. Arrange half of the pepperoni over top, and sprinkle evenly with half of the mozzarella cheese. Add onions and any other toppings you want at this time. Arrange the remaining pepperoni over the cheese, and sprinkle with remaining cheese. Fold the left third of the dough over the middle third, then fold the right third on top of that. Fold the top and bottom ends over the bread so the edges meet in the center. Drizzle the bread with olive oil, sprinkle lightly with garlic salt and parmesan cheese and place seam-side-down onto a nonstick baking sheet.

3. Bake in the preheated oven until the bread is golden brown and crusty, 15 to 20 minutes. Cool before slicing