Pepperoni bread is delicious and perfect for an easy appetizer or snack! Serve it plain or with marinara dipping sauce.
This has been a super crazy day and week so far, and it’s only Tuesday, is that right? Ugh.
Maybe you already know this, but Darryl is a pianist. That’s his real job, although he does have a day job that helps pay the bills and gets us medical insurance. Anyway, this is his crazy time of year, because it is Solo and Ensemble time! That means that he is busily accompanying lots of middle and high school students here at our house, helping them get ready for a competition that is coming up. That makes our days a little bit chaotic, because from about 3:30 to 6pm, we have assorted children and instruments traipsing through our house. Some instruments are louder than others…I’m looking at you, French horn! :)
I’ve been making quick and easy meals to help us get through these crazy days. We have had pizza a couple of times lately, and I decided to do a little twist on traditional pizza to share today. So here it is, my recipe for pepperoni bread. I adapted a breadstick recipe from here and added some non-dairy cheese and pepperoni, and it was a fun dinner that we all loved. I used spelt flour, but you can use regular wheat flour as well. To make it a bit healthier than regular pizza, I use nitrate/nitrite free pepperoni, and the dairy free cheese is lower than fat than regular cheese, so that lightens it up a bit, too.
- 1 1/2 cups warm water
- 3 tablespoons brown sugar
- 1 1/2 teaspoon salt
- 1/2 cup olive oil
- 4 1/2 cups white spelt flour
- 3 3/4 teaspoons quick rising yeast
- 2 teaspoons Italian seasoning
- 1 cup dairy free mozzarella cheese OR regular mozzarella cheese
- 6 ounces pepperoni nitrate free
- marinara sauce for dipping
- Put the warm water, yeast, and brown sugar in a large glass bowl. Stir and let it sit for about 5 minutes so that the sugar feeds the yeast.
- Add the spelt flour, salt, and oil, and knead with your hands for a few minutes. If the dough seems too dry, add a bit more water. Once the dough is smooth and elastic, cover with plastic wrap and let it sit in a warm place to rise for about a half hour.
- Preheat the oven to 375 degrees. Spread out some waxed paper, and sprinkle with flour. Take half of the dough and flatten it with your hands and shape into a rectangle. Place the pepperoni over the dough. Sprinkle with a half cup of dairy free cheese.
- Roll the dough into a log. Sprinkle with Italian seasoning. Place the bread on a cookie sheet lined with parchment paper.
- Repeat steps 3 and 4 with the other half of the dough.
- Bake at 375 for about 25-30 minutes. It should be golden brown on top. Brush with olive oil if desired and sprinkle with more Italian seasoning or sea salt if desired.
- To serve, heat some marinara sauce and spoon into individual ramekins. Cut the pepperoni bread into slices for dipping.