Friday, August 22, 2014

Pepperoni Bread

After seeing a recipe for Italian Sandwich Cupcakes with Provolone Cheese Icing on Keeley McGuire's blog, I knew I wanted to make pepperoni bread with Chebe Original Cheese Bread Mix using the technique she did in her recipe.  When we lived in Pittsburgh, my husband used to love the gluten-filled pepperoni bread made at Labriola's Italian Market in our neighborhood, so I thought it might be fun to try and recreate their pepperoni bread on a smaller scale using Chebe Brazilian cheese bread.

For the bread component of my pepperoni rolls, I used Chebe Original Cheese Bread Mix, which is free of gluten, soy, corn, rice, potato, yeast, and peanuts & tree nuts.  It is also grain free, non-GMO, and kosher certified.  I stuffed my pepperoni bread with pre-packaged Boar's Head pepperoni and provolone cheese, which are labeled gluten free.

I beat four large eggs in my largest bowl, then stirred in 1/4 cup of extra virgin olive oil and 2 cups of tightly packed Organic Valley Fancy Shredded Mild Cheddar Cheese.  I added two boxes of Chebe Original Cheese Bread Mix before finishing off my dough with 1/2 cup of water.  This is the same technique I use for making pizza dough with Chebe, which you can read more about here.  

I weighed my dough on my kitchen scale, and divided it into equal amounts for making 12 pepperoni breads.   Each dough ball ended up weighing about 83 grams.

I used about 2/3 (55 grams) of each dough ball to form a dough cup for each pepperoni bread in my muffin pan.  I used the rest of each dough ball to make a flat piece of dough to cover up the pepperoni and provolone filling.  

For the filling, I placed two pieces of pepperoni on a slice of provolone.  I folded the meat and cheese in half, before ripping it in two, so it would be easier to stuff in my dough cups.  

After 20 minutes in the oven, our pizza breads were ready to eat.  

You will know they are done when the top is nicely browned around the edges, and when you lift them out of the muffin pan, they are browned all the way around.  

Last night, I cut several pepperoni breads in half while they were still hot, but next time I might take them out of the muffin pan, and allow them to cool down to room temperature.  When the pepperoni bread is hot, pepperoni grease might ooze out of the bread when you cut it.  

Today, I had a leftover pepperoni bread for lunch.  I allowed it to sit on the counter for about 30 minutes before eating it, so it would warm up to room temperature.  It was just as delicious as it was last night, though it had a much different consistency.  

Pepperoni Bread with Chebe


2 boxes Chebe Original Cheese Bread Mix
4 large eggs
1/4 C olive oil
2 C shredded cheese (sharp or hard cheeses work best)
1/2 C water
12 pieces of provolone
24 pieces of pepperoni


Preheat oven to 350 degrees, and lightly grease a muffin pan with unsalted butter or cooking spray.

In a very large bowl, beat the eggs, then whisk in the oil and cheese.  Add both boxes of  Chebe, stirring well with a spoon. Drizzle the water over the bread mix, stir with a spoon as best as you can, then knead the dough until it's smooth.  Divide the dough into 12 equal pieces, rolling them into small balls.

Lay two pieces of pepperoni on each piece of provolone in preparation for stuffing the pizza breads, then fold them in half. Take about 2/3 of each dough ball, and flatten them into a circle in your hands. They should be large enough to line the bottom and sides of your muffin cups when pressed inside of them.  Tear your folded pepperoni & cheese slices in half, then place them in your muffin cup.  Take the remaining smaller pieces of dough, and flatten each one into a circle large enough to cover each muffin cup.  Press them on top of your meat and cheese, making a good seal around the edges.

Bake the pepperoni breads for about 20 minutes, until the edges are nicely browned, and the sides looked browned when they are lifted out of the muffin cups.

Allow to cool for about 10 to 15 minutes on a plate before serving.

Store the leftovers in the refrigerator.

Recipe Notes

I buy my Chebe Original Cheese Bread Mix from or from Chamberlin's in Winter Park.

This recipe could also be made with other Chebe dry mixes, like the all-purpose bread mix, pizza crust mix, breadstick mix, or focaccia mix.

This recipe was inspired by a Keeley McGuire recipe for Italian Sandwich Cupcakes with Provolone Icing.  You can view the recipe here.  You might also want to check out her recipe for Chebe Pizza Muffins.  Keeley has had success freezing her Chebe creations, which I will have to try in the future when I have enough leftovers.  Update - my pepperoni bread passed the freezer test with flying colors.  Take them out of the freezer, then defrost them one at a time for two minutes in the microwave.  They tasted just as good as they did on the first day I made them.


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