Pepperoni Stuffed Loaf

This is a great stuffed loaf for New Years Eve parties, sports parties, holiday gatherings or basically anytime. It is basically everyone’s favorite; fresh baked bread, savory pepperoni, with sauteed peppers, onions, mushrooms & freshly grated cheese. You can replace any kind of meat, veggies, or cheese¬† for the ones in the recipe… just be careful not to put too many veggies, as they retain water and will make a soggy mess. Precooking the veggies will help eliminate the moisture. Don’t eliminate the vinegar as it really helps the peppers stand out. I use the frozen pre-made pizza dough from the supermarket. I take it out of the fridge and let it thaw. Spreading in the jelly roll pan will take some patience though…but it will stretch to a jelly roll sized pan.

Pepperoni Stuffed Loaf

1 -1 lb loaf thawed frozen, pre-made, or home-made bread dough
1 green pepper, sliced
1 medium onion, sliced
4 oz. fresh mushrooms, sliced
2-3 Tbsp oil
Dash or two vinegar
salt & pepper
1 egg, beaten
1 tsp Italian seasoning
1-10″ stick pepperoni, sliced
1/2 c. or so grated fresh Mozzarella & Provolone cheese mix
1/2 c. or so grated fresh Parmesan cheese
Sesame Seeds

Saute green pepper, onion & mushrooms in 2-3 Tbsp oil. Sprinkle a dash or two of vinegar & season with salt & pepper.

Preheat oven to 375 degrees F. On greased 15″ X 10″ jelly roll pan, spread the dough with hands nearly to the edges. Mix egg (reserve a very small amount for top of loaf), with seasoning & spread half over dough. Cover with pepperoni, then with green pepper mixture, then with cheese. Roll lengthwise, stretching dough at end to pull over & seal. Place seam side down, form a ring & lap one end inside the other. Glaze with remaining egg wash & sprinkle with sesame seeds.

Bake for 25 minutes until golden.

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