Dear bakers and bloggers, followers and fans. I have a confession to make. This is the first time in a long time that I am sharing a recipe with you that’s not frosted, chocolatey, or covered in sprinkles. For once, I neglected my KitchenAid, abandoned my sugar canister, and left the peanut butter jar hidden in the lazy susan. For once, I baked something savory that does not need to be paired with a cold glass of milk. You’ll understand why when you taste this bread for yourself.
I was first introduced to this stuffed pizza loaf by Great Harvest and then again by my Aunt over Christmas time. She brought two homemade loaves that were both gone in 8 minutes flat if I recall correctly. By the time I grabbed a plate and made it to the serving platter on which they were sliced, all that was left were the ends. Ugh, who likes those darn butts anyway? Not me said the bee.
I had to find a way to recreate this bread in my own apartment so I could hoard it all to myself. Well…maybe not all of it. I made it for NYE to share with friends and then again this past weekend for my birthday and both times proved a success!
Recipe inspired by: Mommy’s Kitchen
1 can refrigerated pizza crust (I used Pillsbury® Classic Pizza Crust)
30 slices pepperoni (I used a 3.5oz package of Hormel)
1 tablespoon olive oil
2 tablespoons Italian seasoning (to include parsley, oregano, rosemary, thyme)
1 1/2 cups shredded cheese, your preference (I used a pizza blend and mozzarella)
Parmesan cheese, for garnish
Pizza sauce for dipping (jarred or homemade)
(1) Spray the counter with nonstick spray and lightly dust with flour. Using a rolling pin, flatten thawed pizza dough into a rectangle (about 10 x 16).
(6) Let dough rest for about 30-45 minutes in a warm place (I placed mine atop the warm oven).
(8) Allow 10-15 minutes for bread to cool before slicing. Serve with heated pizza sauce on the side and enjoy!