Pepperoni Bread Recipe

Having a get together? Watching a sporting event? Hosting a holiday? Nothing is better as an appetizer or side dish then Pepperoni Bread! This recipe is easy and the results are amazing! Use our famous crust recipe or buy dough at the store. Either way you are in for a treat!

Dough Ingredients:

• 3 1/2 – 4  Cups All Purpose or Bread Flour
• Extra Virgin Olive Oil
• 1 1/4 Cups 110-120 degree water (Atlantic City water is best)
• 2 Tablespoons 110-120 degree water (if needed)
• 2 Tablespoons Sugar
• 1 Packet of Yeast or 2 1/4 Teaspoons
• 1 Teaspoon Kosher Salt
• 4 Tablespoons cold butter divided into 4 equal parts

Pepperoni Ingredients:

• Dough (homemade or store bought)
• Pepperoni
• Mozzarella Cheese 
• Tomato Sauce for dipping

Directions:

1. For active dry yeast add sugar, yeast, and 1/4 cup of water to mixing bowl and whisk. Sit for 5 – 10 minutes until yeast has bubbled
2. Slowly add 2 cups of flour and 1/2 cup of water and 1/2 cup Yuengling Lager. Mix with spoon or stand mixer with a dough hook on low power for about 5 minutes.
3. Add the salt and slowly add flour 1 cup at time for a total of 1 1/2 – 2 cups of flour keeping the dough slack.
4. Mix at medium speed for another 5 minutes. If dough is not slack add additional water 1 Tablespoon at a time until it is.
5. Add butter and mix for another 2-4 minutes until the dough comes back together.
6. In a separate bowl lightly coated with extra virgin olive oil, toss dough so oil is lightly covering it then cover with a dish towel and put in a warm place.
7. Allow dough to rise for 1 to 2 hours.
8. Separate dough into 8 equal parts
9. Preheat oven to 500 degrees
10. Roll the dough out thinly into large enough pieces for 5 pepperoni to stacked lengthwise and ample dough on the ends and sides to wrap the dough tight.
11. Stack the pepperoni in stacks of 4 butted up to each other. 5 stacks total.
12. Generously spread the mozzarella cheese over the pepperoni. 
13. Close the top on bottom of the dough. Fold each side in and ensure the dough is completely closed on the top and at the ends.
14. Turn the pepperoni roll over and make 4 or 5 holes in the top with a fork.
15. Bake for about 12-14 minutes until the crust is slightly browned and not doughy.
16. Heat the tomato sauce
17. Allow to cool for 10 minutes and then enjoy!

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