DIRECTIONS:

"The night before baking, rub the inside of a glass or plastic bowl with olive oil. Place the frozen dough ball in the bowl and spray lightly with nonstick cooking spray. Spray the inside of a clean shower cap with nonstick cooking spray and cover the bowl. Let sit on the counter overnight for the dough ball to thaw and raise.

When you’re ready to bake bread the next day, preheat oven to 350 degrees F. Turn out the raised dough onto a lightly floured surface. Dust the top of the dough lightly with flour, and with a rolling pin, roll the dough out into a large rectangle.

Crack the egg into a small bowl and beat lightly with a fork. Using a basting or pastry brush, brush the eggwash over the top (inside surface) of the dough rectangle. Then sprinkle with Italian seasoning and garlic powder.

Next place the sliced pepperoni on top of the bread dough. Use a little or use a lot. This is a matter of personal taste. Then lightly sprinkle the entire surface with freshly grated parmesan.

Starting with a long side of the rectangle facing you, begin to roll or fold the dough until you have a long torpedo-shaped loaf in front of you. Using your fingers, pinch together the dough along the seam. This doesn’t have to look pretty. It’s going to be on the bottom of your bread. Then place the loaf, seam side down on a foil-lined baking sheet that has been sprayed with nonstick cooking spray. Tuck the open ends underneath to seal the ends of the loaf. Using your basting or pastry brush, brush the entire loaf with the rest of the eggwash, and sprinkle with a light dusting of grated parmesan and Italian seasoning.

Bake the loaf at 350 degrees F. for 30 minutes.


Thanks to Bogdon Vasquaf for sharing his wonderful Pepperoni Bread instructions. If you’d like to watch a video of him making his version, check him out on YouTube at Bogdon’s Kitchen of Love."