I found a couple of recipes I liked and decided to mash them up. Here is the resulting delicious recipe--
For innards:
8 oz. pepperoni
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1 Tbs. italian seasoning
grated cheddar cheese (optional)
For bread:
3 1/2 teaspoons yeast
2 cups warm water
2 Tbs. sugar
1/4 cup olive oil
1 Tbs. salt
1 Tbs. dried basil
1 Tbs. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup grated romano or parmesan cheese
1/4 cup grated cheddar cheese
2 cups whole wheat flour
2 1/2 cups white flour
1 egg white, beaten
Combine warm water, yeast, and sugar. Mix well, then let sit for 5 minutes, or until mixture starts to foam. Add olive oil, salt, and spices--mix together. Add whole wheat flour, mix for a minute until well incorporated. Add white flour 1/2 a cup at a time, mixing in between. You may need a little more or a little less flour. Dough should be stiff. Knead for 10 minutes, until smooth and rubbery. Place dough in an oiled bowl, spray dough with PAM olive oil spray, and cover with plastic wrap. Let rise for about an hour, or until dough has risen to twice it's original size.
Preheat oven to 375 degrees. Punch down dough and divide into two equal portions. Roll out dough into a long rectangle (like french bread length). Sprinkle 1 cup mozzarella and 1/4 cup parmesan on each loaf along with 1/2 Tbs. italian seasoning. Then place 4 oz. pepperoni on each rolled out loaf, sprinkle with grated cheddar cheese (just put how ever much you want). Pull long sides together and pinch dough together to seal (make sure all openings are closed up well, or all of your stuffing will ooze out while cooking). Place on oiled cookie sheet, seam-side down. Brush beaten egg white all over loaves. Place in oven and bake for 35-40 minutes, until brown. Let cool a little, then slice and serve with marinara sauce (for dipping).
For innards:
8 oz. pepperoni
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1 Tbs. italian seasoning
grated cheddar cheese (optional)
For bread:
3 1/2 teaspoons yeast
2 cups warm water
2 Tbs. sugar
1/4 cup olive oil
1 Tbs. salt
1 Tbs. dried basil
1 Tbs. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup grated romano or parmesan cheese
1/4 cup grated cheddar cheese
2 cups whole wheat flour
2 1/2 cups white flour
1 egg white, beaten
Combine warm water, yeast, and sugar. Mix well, then let sit for 5 minutes, or until mixture starts to foam. Add olive oil, salt, and spices--mix together. Add whole wheat flour, mix for a minute until well incorporated. Add white flour 1/2 a cup at a time, mixing in between. You may need a little more or a little less flour. Dough should be stiff. Knead for 10 minutes, until smooth and rubbery. Place dough in an oiled bowl, spray dough with PAM olive oil spray, and cover with plastic wrap. Let rise for about an hour, or until dough has risen to twice it's original size.
Preheat oven to 375 degrees. Punch down dough and divide into two equal portions. Roll out dough into a long rectangle (like french bread length). Sprinkle 1 cup mozzarella and 1/4 cup parmesan on each loaf along with 1/2 Tbs. italian seasoning. Then place 4 oz. pepperoni on each rolled out loaf, sprinkle with grated cheddar cheese (just put how ever much you want). Pull long sides together and pinch dough together to seal (make sure all openings are closed up well, or all of your stuffing will ooze out while cooking). Place on oiled cookie sheet, seam-side down. Brush beaten egg white all over loaves. Place in oven and bake for 35-40 minutes, until brown. Let cool a little, then slice and serve with marinara sauce (for dipping).
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