Hi guys I'm Laura Vitale, and on this episode of Laura in the kitchen I'm finally bringing
you my pepperoni bread recipe.
It has been wildly requested around here so I figured it was time to bring it to you.
It just requires a handful of ingredients, which you are going to start with some pizza
dough.
Now you can make your own pizza dough, and Laurainthekitchen.com has got a great recipe
waiting for you.
Or you can buy it at your local pizza place or even grocery store now will carry pizza
dough.
You will need Parmigianino Reggiano, I have got some shredded mozzarella here, some American
cheese, I know it sounds crazy, and pepperoni.
Now, I know when you saw the American cheese you are probably thinking : "What !?" but
truly that is the thing that makes this pepperoni bread so incredibly good.
Now a family member was the one that kind of taught me this recipe because I never,
before her, thought about putting American cheese into pepperoni bread but she makes
the best and when I finally asked her, she was like "oh, I put American cheese in there".
I put a combination of American and mozzarella because I love the creamy flavor of the American
but I like the stringiness of the mozzarella so that's why I do kind of a combination of
the two.
But first you want to get your oven pre-heated to 400F, I have got a baking sheet with parchment
paper ready and let's get started.
I'm going to take my pizza dough, and I have got that in some flour.
Shake off the excess.
And now you are going to roll this out, you want it to be pretty nice and even.
You can see I'm not really doing a circle here, because I want this to be pretty nice
and even with no boarder.
I am going to kind of stretch it out with my hands a little bit and then I am going
to stretch it, you know, like I would pizza, but I'm going to also flatten out the edges
when I get it back on to my counter.
I just - I kind of just do this to help me stretch the dough a bit, you can use a rolling
pin, that would work great, but I am just doing this because it is really, really easy.
And now I am just going to do the rest with my hands and I literally just work this and
the warmth of my hands is going to help relax everything, it's going to help everything
to get nice and even.
You can, I guess, like I said you can whip out your rolling pin and you would be done
in seconds.
Okay!
That looks good.
Now what I am going to do, is that I am going to take my mozzare - my American cheese and
I am king of going to just pretty much cover the surface of this with my American and this
is really heavy, I'm not going to lie, this is by no means a diet food, this is what I
call a special treat food, because that is, to me, that is exactly what this is.
Defiantly a special treat, certainly not something you eat every day, but it is delicious none
the less.
And then I'm going to take some of this mozzarella, you don't need very much I just mainly use
the mozzarella for stringiness, this is what I call it.
But it really doesn't - the flavor, the creamy flavor of cheeses comes from the American
cheese and it's divine.
Let's go with some Parmigianino, now you can use turkey pepperoni if you want to, regular
pepperoni, whatever you want, what ever your heart desires, your favorite brand, your favorite
kind.
Remember that this is all up to you.
I did forget one of the most important ingredients here, it's my pizza seasoning.
Now, pizza seasoning is nothing more than just the stereotypical seasoning that you
put on a pizza, pepper flakes, garlic, maybe some onion powder, some oregano, all kind
of mixed in together.
You can make your own blend if you want to, like I did, I can show it to you in a different
episode if you want to, or you can go ahead and just buy as-is.
I go - my, you know, my blend is pretty heavily spiced up with red pepper flakes and that
is because my husband likes a lot of pepper flakes on his pizza or anything of that sort.
Now what you are going to do is you are going to make sure the hole surface of this is covered
with pepperoni.
So you can get an annoying neighbor to do this for you, if you don't have the patience,
you can have your kids do it!
You know get your kids involved, get people to get involved with making pepperoni bread,
it's so easy, it is so good, so.
It is like you are working for food!
You got to work in order to eat it!
That looks good, I'm trying to cover this as best as I can and now I'm going to go in.
starting at the edge closer to me because it just makes it easier and I'm going to roll
this like a jelly roll.
Kind of do it as tightly as you can while still keeping everything in there, it's really
easy once you get the hang of it and I know things looks just like they are getting jumbled
up but hey, it's pepperoni bread here ! At the very, very bottom I just pinch that together
because that is going to be the seam and I take the - you can see the end, I fold it
and then pinch.
Same thing here, fold and pinch.
Then I roll this on the cut side and then you are going to make a couple slits at the
very top.
Okay. and this is going to go into your pre-heated oven at 400F for about a half hour of so,
you are looking for this to be a beautiful golden brown color, let it cool a bit, we
will cut and dig in!
My pepperoni bread was in the oven for actually exactly 25 minutes, don't worry if it breaks
up a little bit, because look a that, you can still see that it is steaming, the cheese
is just ahh!
If you could smell this, you would understand my obsession with pepperoni bread I mean it
is that mozzarella and that American.
I'm going in!
Forgive me.
That is hands-down the best pepperoni bread you'll put in your mouth.
I will put my last dollar on that fact because this really is - it's so good it's almost
insane!
It's really creamy from the American cheese, it's lightly stringy from the mozzarella and
pepperoni shines through, the pizza seasoning is just exactly what this needs and this is
baked to perfection it's just - it's pepperoni bread, I mean come on!
Larainthekitchen.com will have the recipe.
It's so good!
I hope you have enjoyed spending time with me and see you next time.
Bye bye!