As I have mentioned before, Friday night is pizza night at our house. Not usually for me these days, but a tradition I had with my children. Every now and then I switch it out to Pepperoni Bread. And the reason is that my children are no longer children but college students, one no longer at home and the other, well, he comes and goes. I simply continue to prepare dinners and during all odd hours of the day and night, the food disappears! A few nights a week, I do actually get to enjoy a sit down dinner with him. Conversation is brief, but I know he loves me ..or is it just the food? 🙂
My mom made pepperoni bread long ago. It is more like rolled pizza dough filled with pepperoni. There was an Italian deli in Cleveland that baked pepperoni bread daily. You had to get there at the moment they came out of the oven as their customers would line up to get a loaf. I remember visiting my best friend, Ayesha, and stopping in to pick up some food to prepare for a dinner party and there was the fresh hot bread. Good thing we grabbed two loaves as we were tearing off chunks of bread all the drive home!
This bread is easy to prepare and convenient to serve. Great for football game watching, picnics, casual dining and when you’re grabbing and eating at all hours of the day or night, my dear son.
Pizza dough, homemade or store bought
1 stick of pepperoni, cut into thin slices, about 1 cup packed
salt, pepper, sesame seeds and dried italian seasonings – optional to sprinkle on the top
Preheat oven to 425 degrees. Gently press out pizza dough to a large rectangle. Cover dough with pizza slices. Roll up lengthwise and place on a baking sheet or pizza stone. I shape mine into a french bread shape therefore using my french bread baking pan.
With a sharp knive, cut a few slashes on top. Cover with a clean cloth and allow to raise a bit more, about 20-30 minutes. Brush on some olive oil and season lightly.
Bake for 15 -20 minutes. Check after 15 minutes for loaf to be turning a nice brown and when tapped it will sound hollow. Remove from oven and allow to cool completely before slicing and serving.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.