Gibber, I adapted this from Scott's Pepperoni Loaf.....
You could make a few of them, (each a bit different, for choices), to serve a crowd.
They are easy and oh so yummy.
I tried posting it on your post-site but it would not let me for some reason.....I'm having trouble w\my computer AGAIN!!!
Step-by-Step Pix Posted:
http://community.campbellkitchen.com/photo-album/2932550/Cins-Version-Sotts/570000734 Cin's Version of Pepperoni-Cheese Loaf For Inside:
1 lb. loaf frozen white bread, thawed and at room temperature (your favorite dough, could even use honey-wheat)
Liquid Garlic
8 oz. of sliced Provolone cheese (approximate, you need enough to cover the dough)
8 oz. of sliced pepperoni (approximately, enough to cover whole thing)
4 oz. of shredded Cheddar cheese (approximate, can use more)
4 oz. finely-shredded 4-Mexican Cheese blend (approximately enough to cover)
Chives
For Top:
1 egg white (I use liquid egg white)
Garlic powder, White pepper and Dill weed
3-cheese mix of parmesan, Romano & Asia enough to sprinkle on the top
Dippers:
Pizza Sauce, Spaghetti sauce, Alfredo sauce, Cheese dip...etc.
Preheat oven to 350dF.
Roll out thawed dough on a 13 x 11 inch oiled pan (cookie sheet or a jelly roll pan will do) and let it raise for about 20 minutes.
After the bread was spread out into the pan (and risen for the 20min's) I sprayed liquid garlic over the dough, I did not use any sauce in\on this one.
Arrange Provolone cheese over entire surface of dough. Next, layer the pepperoni and end with the shredded Cheddar on top.
(this time I used the provolone cheese, cheddar cheese and the 4-cheese Mexican mix cheeses...inside w\the pepperoni). Sprinkled chives on top of this before ''rolling-up''.
Roll the whole thing up jelly-roll style and pinch edges to seal. Brush the entire top with the egg white and sprinkled shredded 3-cheese mix of parmesan, romano & asiago over the top of the egg wash, then garlic powder, sea salt and dill weed just before baking. Make slits in the loaf before baking (to let out steam).
Let bake at 350dF. for 30 minutes (if dough is getting too brown, loosely cover w\foil). Cool on cooling rack, then slice. Serve warm with a sauce for dipping (it doesn't really need to be dipped but if you like it that way...by all means do so).
It makes a huge long roll...yummmm, smells wonderful baking ;o).
Next time I think I'll add some capers inside, I love the taste of capers.
Would also be good with added chopped bell peppers, onion...etc.
Possibilities are endless...make it with your own favorite ingredients.
--
Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~
