When I made the large batch of pizza dough to freeze, I saved one set to make pepperoni bread. This recipe is something that my mom has always made for Christmas Eve. It was steeped in tradition, not for any reason other then my obsession with tradition. A few years ago I began to make it myself. It was always delicious, and interesting. If you followed Munching Madness, you may have read about it there. If not, here’s a photo from one super fun attempt.
(Yes. It’s green. Adding coloring to the eggwash will make that happen. Just so ya know!)
This was my first attempt at a Real Food version of Pepperoni Bread. The cheese was raw mozzarella from grassfed cows. We used pepperoni that was nitrite/nitrate free and organic. Could we have gone full throttle and gotten it from a farm, yes. We didn’t. Moderation, people. Moderation.
Once the dough finished all of its rising, I cut it in half so I could make 2 breads. One was for eating and the other for freezing. The dough then was rolled out on a silicone baking sheet to it wouldn’t stick to anything.
It was covered with pepperoni and cheese!
Once it was rolled up, it went into the oven at 350* until it was done. I think it took about 40 minutes since it was a small loaf.
Check it out!
This post was featured on Monday Mania at the Healthy Home Economist!