Tuesday, January 29, 2008

A Twist on Pizza

Ok, so it's rolled. The pepperoni and cheese bread is easy to make and break away from the regular old pizza routine. It's great because it allows dipping and endless possibilities for ingredients. We chose to dip it in pizza sauce which completed our unique pizza experience. This recipe is so versatile that it could be thinly sliced and served as an appetizer.

Pepperoni and Cheese bread
Source: Amber's Delectable Delights

1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed)
20 pieces Pepperoni (I used turkey pepperoni).
6 oz. Mozzarella cheese
2 tbsp. Parmesan cheese
Egg wash (1 egg white, water)
Italian Seasoning (as desired)

-Preheat oven to 350.
-Roll out bread dough and sprinkle with mozzerella and parmesean cheeses, place pepperoni (as much as desired) on top of the cheese.
-Carefully roll the bread dough into a cylinder shape.
-Pinch ends and top to seal.
-Brush top and sides of loaf with egg wash.
-Top loaf with Italian Seasoning
-Make a few diagonal slices in top of loaf for air to escape while cooking.
-Bake at 350 for 20 min.
-Remove from oven and let cool for 5 minutes before slicing.

(based on modifications)

Calories 405.7
Total Fat 12.7 g
Cholesterol 54.3 mg
Sodium 1245.9 mg
Potassium 139.4 mg
Total Carbohydrate 45.5 g
Protein 27.0 g


Ally said...

I love that bread! Yours looks great!

Ally said...

Oh and you made my day! : )


Madam Chow said...

How do you calculate all the calories, etc., for your dishes?