Can you say cheeeeeeese?

dough

Thaw Rhodes loaves the night before, spray first and cover.

Unless caught in time, there may be leakage.

pepperoni-bread-2

Next, prepare the egg mixture that is brushed on the dough.

  • Eggs–two per loaf.
  • Parmesan cheese–roughly 3/4 cup per loaf.
  • Oregano–usually one teaspoon per loaf.

Mix well and set aside.

Next, slice cheeeeeeeeses of your choice. Here, I used provolone, Colby, and pepper jack. This can vary in both type and amount. I’ve also made this without pepperoni, turned it into a cheesy herb bread. I prefer it with pepperoni, but either way is delicious.

I try to have the egg mix, the sliced cheese, and the pepperoni ready BEFORE I roll out the dough. It’s quite elastic and tends to shrink back in. If all is ready, it can be put together and rolled in short time. The cheese can be shred, but it’s not necessary.

Roll dough into a rectangle, and shoot for 12″ by 15″ if you can get it that large. It should be large but not overly thin.

pepperoni-bread-3Next, roll and seal the edges. It will expand substantially and I like it to stay on the baking sheet. I roll from right to left, side to side, not from top to bottom, to make a shorter loaf.

pepperoni-bread-7

Edges are sealed underneath and the opening is on the bottom.

pepperoni-bread-8I use separate baking sheets because the dough may rise in an unpredictable manner. The leaves don’t need to be that friendly. You’ll thank me later. I then let both sheets rise side by side in the oven on the top shelf, over a metal pan half full of boiling water. This works well. I let them rise until doubled in size, usually an hour.

I bake each loaf alone. If they are baked at the same time, the edges cook faster at this high heat and the final result is less desirable. The only problem I’ve encountered here is that my family has devoured the first loaf before the second is ready and they have to wait.

Cover with foil and bake at 425 for ~ 30 minutes. Just try to let it cool–I bet you can’t–before you enjoy! πŸ™‚

pepperoni-bread-1

Pepperoni bread

Leakage.

I promise, no one will care. If there are childrenΒ  adultsΒ  neighborsΒ  people around, anything you’ve sliced will be gone before you’ve finished cutting the loaf. Once I began slicing, they vanished. I have no pictures of any cut slices.

Enjoy!

  21 comments for “Can you say cheeeeeeese?

  1. March 18, 2017 at 9:49 pm

    Hi Karen.. Just thought I’d pop across and hope all is ok with you? xx

    Like

  2. February 21, 2017 at 7:20 pm

    So that’s how my aunt does it! Thanks for pulling back the curtain on this recipe! You make it look easy (and delicious!) 😊

    Liked by 1 person

  3. February 20, 2017 at 3:27 pm

    Mmmm – looks absolutely delicious.. I’m definitely drooling! x

    Liked by 1 person

    • February 20, 2017 at 4:45 pm

      The other name I use for it is Heart Attack bread. Self explanatory… (but we only go around once, right?) πŸ˜‰

      Liked by 1 person

      • February 20, 2017 at 5:05 pm

        Haha – scrumptious although I suspect slightly painful… heartburn if not heart attack! x

        Liked by 1 person

        • February 21, 2017 at 2:34 pm

          That’s why you add wine….makes things go down easier…. πŸ˜‰

          Liked by 1 person

          • February 21, 2017 at 2:34 pm

            Oh now your talking! A girl after my own heart… haha xx

            Liked by 1 person

  4. February 20, 2017 at 2:55 am

    This wouldn’t last ten seconds in my house! 😏

    Liked by 1 person

  5. February 19, 2017 at 6:38 am

    Wow! That looks good and easy to make: a sure winner, as far as I’m concerned!

    Liked by 1 person

  6. February 19, 2017 at 3:49 am

    Oh my goodness…that is perfect winter food! Xo Johanna

    Liked by 1 person

  7. February 18, 2017 at 1:34 pm

    Sounds yummy. We have a group of couples that get together each month to play cards and we bring appetizers. I’m always in need of new and delicious recipes!

    Liked by 1 person

    • February 18, 2017 at 1:52 pm

      Some folks may not like the fat content, so you can always adjust that with each loaf. This is a treat and only made on special occasions here. My kids love the stuff as does the husband. Your friends will ask for this again. πŸ™‚

      Like

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