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Alphabetical Listing of Recipes for 2005
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Pepperoni & Cheese Loaf
2005 Recipes - Newsletter Archive

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I made this the other night and it was a hit with the family. I got the recipe out of an old Mennonite cook book that was found in my mother's basement.
Enjoy! Lisa-Union Bridge, MD

Pepperoni & Cheese Loaf
Thaw a 1 lb loaf of frozen bread and allow to rise.
Divide the dough in half and set one portion aside.
Turn out remaining half of dough on lightly floured service.
Roll into a 10-inch circle.

1 egg, beaten
1/2 cup grated Parmesan cheese

Combine and spread half of mixture over circle of dough, leaving 1/2-inch margin at edges.

2 packages sliced pepperoni (reserve half)
2 cups shredded mozzarella cheese (reserve half)
Layer half of each over egg mixture. Reserve other half.
3/4 tsp dried oregano or Italian seasoning
Sprinkle half over cheese. Reserve half.

Roll up dough jelly roll like. Seal edges and fold under ends. Place loaf, seam side down on an ungreased baking sheet. Brush top with butter. Repeat procedure with other half of dough and reserved ingredients. Bake at 375º for 30 minutes. Slice and serve.
6-8 Servings

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