Amazingly easy and completely scrumptious pepperoni bread! The excellent appetizer for parties, or a enjoyable twist on pizza evening! A household favored that requires hardly any time to make!
Let’s journey back in time, shall we?
Do you bear in mind waaaaayyyyy far back to when I shared a recipe for Cheeseburger Salad with Oven-Roasted Fries ? It was 1 of our initial posts, practically two years ago.
Hold up! Practically two many years?? OMG. Shelley and I have been sharing recipes with you for practically two many years.
To start this recipe, you divide one pound of whole wheat dough in half, and then form every single half into a rectangle.
They always say time flies when you’re possessing entertaining … and effectively, we’ve confident been performing that (and then some)!! But golly … two years!
But I digress. Sorry about that. Ah-hem.
So back to the Cheeseburger Salad (super yummy bytheway). You might keep in mind that I talked about that I utilised to be a Pampered Chef advisor.
It was a super exciting way for me to interact with grownups and I didn’t need to have to lower their food into teensy small pieces (bonus!). I had a blast cooking with groups of gals at the parties and sharing new recipes and tons of laughs!
(Shelley’s also shared her experiences from back when she necessary to converse with people more than 4 years previous, and thank goodness she d >this and this .)
Every dough rectangle is topped with super yummi-licious (but lowered-fat!) turkey pepperoni and mozzarella cheese.
1 of factors I loved (and still enjoy!) about Pampered Chef is the recipes. Amazing-looking but straightforward-to-make is the title of the game.
And their Pepperoni Pizza Twist is no exception. In reality, when I noticed a photograph of their Pizza Twist in one of their cookbooks, I considered I’d in no way be able to make it. It appeared way to tough.
It kinda reminded me of a jazzed up version of pepperoni bread.
To enclose the fillings inside the pepperoni bread, you basically work your way down every rectangle, stretching the dough over the fillings and gently pinching the dough closed. It’s truly easy … and quick!
Pepperoni bread is anything that Italian grandmas make, correct? It’s passed down from generation to generation.
I’m not Italian. I’m German and a minor Irish . (I’m rather confident pepperoni bread, pepperoni rolls and pizza twists don’t hail from those components.)
Properly lemme tell ya something. I lastly determined to try out it. And I’m so pleased I did! It was the most lovely factor I’d ever cooked up in that small kitchen of mine. I could have shed a tear. I almost didn’t want to reduce into it. But we had to see how cheeeeeeesy and pepperoni-y it was.
Oh pals. It was lovely.
After you’ve braided the two dough rectangles collectively, you minimize small slits along the prime of the braid, 1 slit per part. Then, you give your pepperoni bread a brush with an Italian-spiced egg wash and sprinkle with parmesan cheese. Right after a fast journey to your oven while you set the table (or oversee your table-setting minions), this mind-blowing creation is all prepared to make your day! And think us … it WILL make your day!
Of program, that original Pepperoni Pizza Twist has changed more than the years – I even manufactured it simpler! – and I’ve healthified it for my loved ones (and for you, as well)! It’s far more of a classic pepperoni bread now … in a exciting twist form!
I’ve taken this fancy nevertheless effortless pepperoni roll to get-togethers as an appetizer. Men and women scarf it down – it’s gone in a flash!
And, I frequently serve it for dinner (pairs wonderful with a massive salad total of veggies!). It always earns cheers from my fam … even my youngest who, at occasions, claims to not like pepperoni (I don’t know why).
I gave a little of this pepperoni bread to Shelley a number of months ago. She’s so sweet and actually shared her itty-bitty slice with her loved ones. The following day, she politely told me it was also small of a slice.
Whatever size slice I occur to have, I’ve eaten it fresh out of the oven, and fresh out of the fridge.
It’s tasty both techniques. Just in case you were pondering.
Its simplicity helps make it even far more of a fave at my house. I’m not joking when I inform you that it’ll quite much be prepared to go into the oven before your oven is preheated.
The toughest element is separating the egg white to brush on the prime with some Italian spices (sooooo not hard!). And don’t, don’t, don’t skip that part. It’s absolutely not the same. The egg white beautifully browns the top and offers it just a tiny crunch. You won’t want to miss it.
Fact is … you just really won’t want to miss any part of this. It’s easy, it’s tasty, it’s perfect!