Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
1 recipe your favorite
and dried of any moisture
Preparation
Divide dough in half. Roll out dough to a rectangle about 11" x 18". Arrange half of pepperoni slices on dough leaving a 2" border on each side. Sprinkle half of cheeses on top of pepperoni. Arrange pepper on top of cheese. Fold up dough into a log, sealing up edges as best as you can. Place on cookie sheet (sprinkled with cormeal if you wish). Mix egg yolk and water, and brush loaf with egg wash. Bake at 350 for 25 minutes. Makes 2 loaves. my notes-I have given approximations only, you can adjust amounts as you desire. I bake these on a jelly roll pan because if you spring a leak in the side of a loaf, which usually happens to me, the pepperoni juices leak out. I usually make one loaf with the green pepper and one with chopped plum tomatoes. I think these taste better cool or even refrigerated. >From: cvogel1@slinky.phys.nd.edu (Christine Vogel Vogt) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
