Pepperoni Bread

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Mrs. Furtick brought this fantastic recipe to a Clemson tailgate a few years ago and I am still talking about it!  I am going to try to recreate this masterpiece this weekend so I will let you know how it goes!

 

Pepperoni Bread

  • Bridgford frozen bread loaves (or any frozen bread loaf that comes in a pack of 3)
  • olive oil
  • shredded mozzarella
  • grated Parmesan
  • garlic powder
  • seasoning salt
  • italian seasoning
  • 3 packs of pepperoni

 

Preparation:

Once the dough thaws and rises, you need to roll out each loaf until it is fairly flat.  Spread olive oil on the bread, heavily sprinkle bread with mozzarella cheese, parmesan cheese,  garlic powder, seasoning salt, Italian seasoning, and pepperoni.

 

Roll up the loaf like you are making a jelly roll (make sure to fold up ends as you roll it).  Spray with butter and top with more parmesan cheese. Bake 20-25 min. in oven until brown.

 

Slice and enjoy!

 

Tips:

Can be served hot or cold.  It will make three loaves.  I usually use several pkgs. of meat for the three loaves.  Best if you wrap in foil to store.

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One response »

  1. The recipe turned out great. I did not have garlic powder so I substituted onion powder and I added Cavender’s Greek seasoning to the inside and outside as well. The only difficulties I had was rolling up the bread and getting it to stay. If anyone has any tips please let me know.

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