2 1/4 c. warm water (105-115°)
2 tbsp active dry yeast
1 tbsp sugar
1 tbsp salt
1 tbsp butter, softened
6 1/2 c. all-purpose flour
18 thin slices provolone cheese
1 1/2 c. chopped pepperoni
1 egg, beaten
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, butter, and 3 cups flour; beat until smooth. Stir in enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8-10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm draft-free place, until doubled in size, about 1 hour. Punch dough down; divide into 3 pieces. Roll each to 12 X 8 inch rectangle. Place 6 slices provolone and 1/2 cup pepperoni on each rectangle. Roll up from long side as for jelly roll; seal. Place on greased baking sheets. Cover; let rise until doubled, about 1 hour. Slash tops; brush loaves with egg. Bake at 400° for 25-30 minutes or until done. Cool slightly; serve warm. Slice thinly for appetizers or thick to take to soccer games or picnics. Refrigerate leftovers; reheat to serve.
Note: Can just cover rolled out dough with presliced pepperoni circles and shredded provolone or mozzarella cheese and roll as above.
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