Oh pepperoni bread where have you been all my life??
Most of the recipes I found on the internet started with a purchased bread or pizza dough. But I wanted to make something from scratch, so I started with Mark Bittman’s breadstick recipe as the base dough. Here’s my take on this delicious, heart attack-inducing wonder bread. (Please note that the filling measurements are approximate.)
Sara’s Pepperoni Bread
For the Dough
3 1/2 cups bread flour, plus more as needed
2 tsp. salt
1 tsp. instant yeast
1 tbsp. honey
2 tbsp. olive oil, plus a little more oil for greasing the bowl
1 1/3 cups water (check your yeast packet for the recommended water temperature)
For the Filling
1 1/2 tsp. olive oil
1 tsp. Italian seasoning
4 oz. pepperoni
1/4 cup grated asiago cheese
1 1/2 cup mozzarella cheese
For Egg Wash
1 egg beaten
1 tbsp. water
1. Place flour in container of food processor fitted with steel blade. Add salt and yeast and process for 5 seconds. With the machine running, add the honey, oil, and most of the water through the feed tube. Process about 30 seconds, then remove the cover. Dough should be well-defined barely sticky, easy-to-handle ball. Knead for a minute or two by hand.
2. Shape dough into rough ball, place it in a lightly oiled large bowl, and cover with plastic wrap or damp towel. Let rise for at least 1 1/2 hours, until nearly doubled in bulk. Deflate ball and shape it into large rectangle; let rest on lightly floured surface for 15 minutes, covered.
3. Preheat oven to 375 degrees.
4. Roll dough into large rectangle. Dough should be approximately 1/2″ thick. Let rest a few minutes. Brush lightly with olive oil, sprinkle with Italian seasoning, and 1/4 cup asiago cheese. Top with a layer of pepperoni. At this point it should look something like this:
5. Top with shredded mozzarella cheese. Roll it up, being careful not to lose any of the filling. Tuck ends under and place on parchment lined baking sheet seam side down.
6. Mix beaten egg with water and brush over loaf. Bake in oven until nicely browned, 25 to 30 minutes
adapted from Mark Bittman’s How to Cook Everything