Recipes For My Boys: Cheesy Pepperoni Bubble Loaf

Wednesday, November 13, 2013

Cheesy Pepperoni Bubble Loaf

Who doesn't love soft, warm bread out of the oven?  Especially when it has bits of pepperoni and cheese here, there, over, under and in-between each pillowy bite of bread?!   I know we do!  I made this Sunday evening to munch on while we watched a movie.  Had I know the boys would devour this in record time, I would have made more! Easy to put together.  Delicious to eat!  Let's make it!


Visit here to enter to win Rhodes Home Baked Family Favorites with frozen dough Cookbook and Coupon for a free bag of bread or rolls!!!!

 Thaw until soft with a chill. Cut into small pieces. Alternately, use rolls and cut in half or thirds.

 Roll in pepperoni and parmesan cheese.

 Put a layer of rolls down..top with mozzarella cheese.

 Repeat with another layer of dough and top with mozzarella cheese.

Let rise until double in size.

Bake until set and light brown. Enjoy!



Cheesy Pepperoni Bubble Loaf
ingredients

1 loaf Rhodes frozen bread,  thawed with a chill, cut in small pieces (32 -40)
 alternately, 16 Rhodes Bake-N-Serve White Dinner Rolls, cut in half or thirds
1/3 cup olive oil
1 cup diced turkey pepperoni, I used slices
1 cup parmesan cheese, grated
1 - 1/2 to 2 cups mozzarella cheese, shredded, divided
1 teaspoon dried italian seasoning blend
1/2 teaspoon ground garlic

Directions:

Thaw frozen dough until soft but still has a chill.  Cut into pieces.  Mix oil, Italian seasoning and garlic in one bowl.  Toss pepperoni and parmesan cheese in another bowl.  Spray with non-stick spray, a 9x5 loaf pan. Put dough pieces in bowl with oil and seasonings, toss to coat.  Roll pieces in pepperoni and parmesan cheese,  put in loaf pan, making a layer.  Top with half mozzarella cheese.  Repeat with another layer of pepperoni and cheese coated dough pieces, topping with remaining mozzarella cheese.  Spray plastic wrap and flip over on top of loaf pan so sprayed side is down.  Let dough rise nearly double in size.  Cook in preheated 350 degree F oven 30 to 40 minutes, covering with foil the last 10 to prevent over browning, if necessary. Enjoy!

To cook in a Camp Dutch Oven:

Prepare as above.  Place 8 hot charcoal briquettes under dutch oven and 16 on lid.  After 15 minutes, with a safe lid lifter, rotate lid and dutch oven 1/2 turn in opposite directions. Cook another 15 to 20 minutes until done.  Enjoy!

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