For Immediate Release
|
Short-Cut Pepperoni Bread
Sample recipe from Best of the Best from
Pennsylvania Cookbook (All-New Edition) For review copies and interviews with editors Gwen McKee and Barbara
Moseley, contact Dana Walker 1-800-343-1583 - dwalker@quailridge.com
Short-Cut Pepperoni Bread 1 loaf frozen
bread dough1/2 pound Swiss cheese, sliced 1/2 pound pepperoni, thinly sliced 1 egg Grated Parmesan cheese Thaw dough according to package directions and let rise. After dough has risen, cut in half; roll out each half as thin as possible. Layer with Swiss cheese and pepperoni. Beat egg and spread thinly over pepperoni and cheese. Sprinkle with Parmesan cheese. Roll into loaves. Bake at 350 degrees for 30 minutes or until golden brown. Yields 15 slices. Philadelphia Homestyle Cookbook Best of the Best from Pennsylvania Cookbook (Revised edition) |
