People ask us to bring these to every event we attend where food is expected. Folks ask about the recipe all the time, but then decide it is "too much trouble" to make them for themselves and order them from us instead. (See the Little Biscuit Bakery website.)
For those of you who bake, this recipe is actually very easy. It is only "too much trouble" for those who are too busy for, or intimidated by, home baking.
Begin by making the recipe for Basic French Bread, but use garlic salt instead of plain salt and add grated Parmesan cheese and Italian seasoning to the dough, if desired.
When dough has been double-risen and punched down, divide in two and roll each out into a large rectangle. If desired, spread the dough with pesto or lightly-beaten egg, but it isn't necessary. Top with a layer of pepperoni slices (or salami, or sausage, or spinach, or some combination thereof) and a layer of cheese (mozzarella or monterey jack work best).
If making "Pepperoni Bread" (a bit like a large stromboli), fold the large rectangle into thirds and seal the edges. Cook on a large baking sheet at 400 or so until the top is golden brown and you smell the bread is done. (This will be around 25 minutes, maybe.)
If making "Pepperoni Rolls" (individual, like cinnamon rolls), roll the large rectangle into a tube-like shape. Slice into individual rolls (about 1/4" thick) and place flat side down on a baking sheet. Top with tiny bit more cheese and bake at 400 or so until bubbly and baked, about 10-15 minutes, maybe.
For those of you who bake, this recipe is actually very easy. It is only "too much trouble" for those who are too busy for, or intimidated by, home baking.
Begin by making the recipe for Basic French Bread, but use garlic salt instead of plain salt and add grated Parmesan cheese and Italian seasoning to the dough, if desired.
When dough has been double-risen and punched down, divide in two and roll each out into a large rectangle. If desired, spread the dough with pesto or lightly-beaten egg, but it isn't necessary. Top with a layer of pepperoni slices (or salami, or sausage, or spinach, or some combination thereof) and a layer of cheese (mozzarella or monterey jack work best).
If making "Pepperoni Bread" (a bit like a large stromboli), fold the large rectangle into thirds and seal the edges. Cook on a large baking sheet at 400 or so until the top is golden brown and you smell the bread is done. (This will be around 25 minutes, maybe.)
If making "Pepperoni Rolls" (individual, like cinnamon rolls), roll the large rectangle into a tube-like shape. Slice into individual rolls (about 1/4" thick) and place flat side down on a baking sheet. Top with tiny bit more cheese and bake at 400 or so until bubbly and baked, about 10-15 minutes, maybe.
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