This will be in the frozen food section of the grocery store
Cover one loaf and defrost in the refrigerator overnite
Gather all of your supplies and some parchment paper.
The bread should look like this about an hour after you remove it from the refrigerator.
Sprinkle some flour on the parchment paper or table top
A little on the bread and your hands won't hurt!
Now you're ready
Start by pressing the air out of the dough and flattening it into a rough rectangle.
After you get it pretty flat, it might be easier to use a floured rolling pin - either way, you want it to be about a quarter inch thick.
Break the eggs into a bowl and beat until scrambled.
Add the cheese and stir until combined.
Use a pastry brush to spread the mixture over the dough.
You should have more than enough to cover the dough, but save a little for the outside of the crust.
Leave about one inch of one of the long sides clean, so it will seal well later.
Now start covering the dough with pepperoni slices starting away from the edge you left clean
Keep going until you cover the dough.
Beginning with the long side where you started with the pepperoni, start rolling the dough up - make this first turn pretty tight so you can roll the rest of it easily.
Keep rolling keeping it even all the way across and don't roll it very tightly anymore. Just roll it easily so you don't compress the dough.
Now you see why we left one edge clean - roll up to it and press the edge of the roll to the end of the rectangle to seal the whole thing up!
Press between your thumb and fingers to make a tight seal
Trim the parchment to fit your baking pan.
Use the parchment to lift the roll to the baking sheet.
Make sure the seam is on the bottom and shape the loaf into a horseshoe.
Cover with a clean cotton dish towel - NOT terry cloth! Set aside for about two hours until it doubles in size.
When it looks like this, it's just about ready.
Set the oven to 400°F and wait for it to pre-heat!
Slice the top of the loaf with a sharp knife like this! Only slice through the first layer of dough and maybe the pepperoni.
Use a pastry brush to spread the egg mixture on the loaf!
You don't have to use it all, but it never hurts to have a lot of it on there! It's good!
Set the timer for 25 minutes, but keep checking the loaf after about 15 minutes.
When it gets about as golden brown as you like it -
Cover with a piece of aluminum foil for the rest of the baking time. Don't cut the time short or the loaf won't be completely baked!
Now is the hard part! Waiting for it to cool. 45 minutes is ideal - but i never make it past 20 minutes.
Slicing it is the second best part - the aroma is great!
Share! But make sure you get yours! It won't last long!
- 1.0 Loaf frozen bread dough
- 2.0 Eggs
- 4.0Tbsp Grated Romano cheese - maybe 5
- 1/4lb Sliced sandwich pepperoni