Tapas Tuesday

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The weather is getting warmer so I decided to share my recipe for Pepperoni Bread!  It tastes great as an anytime snack and it’s best when it’s warm.

I make my Pepperoni Bread a few different ways depending on how much time I have to prepare the bread, and how many I’m making.  You can use store bought bread or pizza dough to save you time and canned pizza dough works great too!  Sometimes, your local Pizzerias will even sell you some of their pizza dough!  for this Tapas Tuesday, I’m making my own dough.

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What You Need:

Pizza Dough

3 cups of flour
1 teaspoon salt
1/4 cup warm water (should be 85-115 degrees,  should be very warm but not hot to the touch)
1 package dry yeast
2 tablespoons olive oil ( I like using Extra Virgin Olive Oil)
1 tablespoon honey (optional, but it gives the dough a great taste)
3/4 cup water

Filling

1 pound slicing Pepperoni – thinly sliced (available at the deli counter)                                              2 – 8 ounce packages of shredded Mozzarella cheese (fresh is nice, but pre-packaged is just fine)    1/2 pound Provolone Cheese – thinly sliced                                                                               Garlic Powder                                                                                                                              Italian Seasoning                                                                                                                       Finely chopped fresh Basil (optional)                                                                                         Extra Virgin Olive Oil

Combine salt and flour. Dissolve the yeast in warm water; let sit for 10 minutes.  Add 1/2 of the oil, honey, water, and yeast mixture to the flour  and stir, then add the rest of  the liquid and stir.  Flour your hands and then knead the dough for 5 minutes.  Take the bowl you stirred the dough in, place a little Olive Oil in the bowl and swirl it around coating it.  Place the dough back into the bowl flip it over once or twice to coat with the oil, and then cover it with a damp paper towel.  Let the dough rest in a warm place for an hour.  Pre-heat your oven to 400 degrees.  Stretch and roll out the dough on a floured surface. 

Lightly drizzle some Olive Oil over the surface of the dough and using your hands spread it over the entire surface of the dough.  Now sprinkle Garlic Powder over the surface to taste.  Now take about 1 teaspoon of Italian Seasoning and place it in your palm.  Cover the seasoning with your other hand and roll the seasoning back and forth between your hands to grind the spices and sprinkle over the dough.  The oil on your hands and the friction you create by rubbing your hands together brings out the flavors of the spices.  I do this anytime I use a dried herb.  Now starting at one end, lay the pepperoni over the dough end to end until you’ve covered the entire surface leaving a border of dough of about 1/2 inch.  Now lay your sliced of Provolone cheese over the pepperoni, you don’t need to cover the entire surface, just make sure you space them evenly.  Finally, top it all off with your Mozzarella Cheese.  Once you’re done that, start at one end (if you want a short fat roll, start at a narrow end, if you want a longer narrow roll, start at a wider end – note that the short fat roll takes a little longer to cook) and then slowly begin to fold up the edge and begin to roll it towards the other end like you’re making a Jelly Roll.  Once you’ve done that, pinch the ends together and tuck them inside the roll a bit.  Lightly pinch the dough together and place it pinched side down on and ungreased cookie sheet.  Take a sharp knife and cut about 4-5 even spaced slits about 1/2 inch long to allow the heat to escape and to keep your dough from puffing up too much.

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Place in oven for about 15-25 minutes or until dough is just about golden brown.  Remove from oven and let cool for about 20 minutes, slice and serve with warm marina sauce.  My family likes it without the marina sauce too!

You can get really creative with your filling – you don’t have to use Pepperoni, try some Genoa Salami or try something else.  Prep your dough as listed above, drizzle your oil and spices over the dough and instead of using Pepperoni and Mozzarella, try some of my favorites below or think up your own.  Some of the ideas below don’t require you to oil the dough – it’s up to your taste preferences, and some don’t need Italian Seasoning, use your favorite spices!

Broccoli and Swiss Cheese (I use thawed chopped broccoli and top with swiss cheese)

Cheddar Jack Cheese ( I get the cheese at the deli counter sliced thin and just layer lots of it on the dough – yummy and gooey)

Spinach, Mushrooms, Bacon and Swiss Cheese (I use thawed chopped spinach and saute with bacon and mushrooms and top with swiss)

Buffalo Chicken and Blue Cheese (I shred boneless buffalo bites and toss them in blue cheese dressing then spread over the dough – mmm, mmm, mmm)

Roasted Veggies and Parmesan (roast up your favorite veggies in the oven by chopping them, drizzle some EVOO over them, sprinkle with salt and pepper and garlic powder and toss them – roast for about 20 min’s in a 400 degree oven then spread over the dough and sprinkle a generous amount of Parmesiano Reggiano or my favorite Locattele cheese and bake)

Bacon and Eggs (simply scramble up some eggs and chopped bacon and spread over the dough.  top it off with your favorite cheese – I like cheddar and swiss – yummy)

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2 thoughts on “Tapas Tuesday

  1. Pingback: Thursday Thirteen 17th Edition « There is Power in Prayer through Yeshua Ha’ Mashiach!

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