Mellyn’s french bread dough ROCKS in this recipe. It only takes a half batch and so I usually make the other half into french bread for my dinner the next night! Bonus!
- ½ recipe French Bread
- 1 cup Pepperoni Slices
- 1 4-oz. can Mushroom Slices, drained
- 1 3-oz. can Sliced Olives, drained
- 1 cup Freeze Dried Mozzarella Cheese
- 1 Tablespoon Parsley
- 2 Tablespoons Soft White Wheat Flour
- ½ teaspoon Granulated Garlic
- 2 Tablespoons Grated Parmesan Cheese
Preheat oven to 375℉. Place cheese in a small bowl and cover with water to hydrate completely. Drain off water and set aside.Divide bread dough into 2 pieces. Form each piece into a long rope and lay side-by-side with ropes NOT touching each other. With a rolling pin, roll each roll flat, about 4 to 5-inches wide.In a large bowl mix; Pepperoni, Mushrooms, Olives, Cheese, Parsley, Flour, and Garlic. Spread pepperoni filling evenly over bread dough. Stretch sides of dough up and around filling pinching edges together to seal. On a large baking sheet twist both filled ropes together to form braid. Cut 2 to 3-inch vents in the top of the braid. Sprinkle top of dough with Parmesan Cheese. Allow to rise 20 minutes. Bake at 375℉ for 30-40 minutes or until golden brown. Cool slightly. Slice and serve.
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