The original recipe comes from our old Chicago friends Dave and AY (aka: the other Lindsay) who now live in Cincinnati with their beautiful new daughter Alaina. Like all of the other AY recipes that pepper my recipe box, this does not disappoint!
The most complicated part of this recipe is putting the process of making this bread into words. Fortunately, I have photos to make the process easier :)
Start by bringing some pre-made pizza dough up to room temp for 20 minutes so it's easier to work with (you can find pre-made dough in the deli/fresh foods section of your grocery store). Then roll it out on a floured surface to be roughly the size of a cookie sheet.
Starting in the top left corner lay down the pepperoni in rows leaving a half inch border around the edge. As you can see from the photo below, this isn't like pizza. Don't use the pepperoni sparingly. Cover the dough, let the edges overlap a little. I use turkey pepperoni because I think it's a little less greasey and I can't tell a difference between turkey versus real pepperoni. Cover the pepperoni liberally with mozzarella cheese.
Drain a jar of banana peppers, tear up the larger chunks and sprinkle them across the dough.
Then slowly gather the edge on the far side and begin rolling it towards you.
Your roll should look like this. You'll be able to see the pepperonis under the dough and you'll be worried it's going to bust but it won't, just be gentle.
Pinch the edges and ends closed and bake for 20-25 minutes.
Pair with warm marinara sauce, brownies (Duncan Hines chocolate chunk), beer, friends, a good football game, and enjoy!
Super Bowl-worthy Pepperoni Bread
1 pre-made pizza dough
1 package of turkey pepperonis (or about 15 medium thickness slices of regular deli pepperoni)
8 ounces of shredded mozzarella
1 jar of mild banana peppers
Let refrigerated dough come to room temp for 20 mins. Preheat oven to 350 degrees.
Roll out dough on a floured surface until it is roughly the size and shape of a cookie sheet. Starting in the top left corner lay down the pepperoni in rows leaving a half inch border around the edge.
Cover the pepperoni with mozzarella cheese.
Drain a jar of banana peppers, tear up the larger pieces and the sprinkle over the pepperoni and cheese.
Slowly gather the edge that's farthest from you and begin rolling it in. Gently place the roll on a cookie sheet and pinch the edges and ends closed.
Bake for 20-25 minutes until the top is golden and crispy.