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Recipe: PEPPERONI PROVOLONE BREAD

PEPPERONI-
PROVOLONE BREAD
TRAEGER INSPIRED
KIMPS

INGREDIENTS:

1 LOAF FROZEN BREAD DOUGH, SUCH AS RHODES
EXTRA-VIRGIN OLIVE OIL
1 TEASPOON DRIED OREGANO
1 TEASPOON DRIED BASIL
1 TEASPOON DRIED PARSELY
4 OUNCES THINLY SLICED PEPPERONI
4 OUNCES THINLY SLICED PROVOLONE CHEESE, OR MOZZARELLA
CORNMEAL FOR DUSTING THE BAKING SHEET

PREPARATION

THAW THE BREAD DOUGH AND LET IT RISE ACCORDING TO THE
PACKAGE DIRECTIONS. ON A LIGHTLY FLOURED KITCHEN
COUNTER OR OTHER FLAT SURFACES, ROLL AND STRETCH THE
DOUGH INTO A 12X18 INCH RECTANGLE. (THIS TAKES A LITTLE
PATIENCE IF THE DOUGH IS VERY ELASTIC. LET IT REST FIR A FEW
MINUTES AND TRY AGAIN). BRUSH WITH OLIVE OIL, AND SPRINKLE
EVENLY WITH HALF OREGANO, BASIL, AND PARSLEY. ARRANGE

THE PEPPERONI IN A SINGLE LAYER ON THE DOUGH, LEAVING A 1-
INCH BORDER ON ALL SIDES. LAY THE CHEESE ON TOP OF THE
PEPPERONI. STARTING ON THE LONG SIDE, ROLL THE DOUGH UP
EVENLY JELLY ROLL-STYLE. PINCH THE ENDS TOGETHER AND
TUCK UNDER THE LAOF, CRIMPING THE DOUGH TO KEEP THE
CHEESE AND PEPPERONI ENCLOSED.

LAY THE BREAD, SEAM-SIDE DOWN, ON AN OILED BAKING SHEET
DUSTED LIGHTLY WITH CORNMEAL. BRUSH THE TOP AND SIDES
WITH OLIVE OIL, AND SPRINKLE THE REMAINING DRIED HERBS
EVENLY OVER IT. USING A BREAD KNIFE, SLICE SHALLOW VENTS IN
THE TOP ON A DIAGONAL. COVER WITH OILED PLASTIC-WRAP AND
LET RISE IN A WARM PLACE FOR 30 MINS.

WHEN READY TO COOK, START THE TRAEGER GRILL ON SMOKE
WITH THE LID OPEN UNTIL THE FIRE IS ESTABLISHED (4 TO 5 MINS).
SET THE TEMPERATURE TO 350 DEGRESS F AND PREHEAT, LID
CLOSED, FOR 10—15 MINUTES

REMOVE THE PLASTIC WRAP FROM THE BREAD. TRANSFER THE
BAKING SHEET WITH THE BREAT TO THE GRILL. BAKE FOR 40 TO 50
MINUTES, OR UNTIL THE BREAD IS BROWN AND BAKED THROUGH.
(IT’S BETTER TO OVERBAKE THAN UNDERBAKE, IN THIS CASE.) LET
THE BREAD COOL COMPLETELY ON A RACK BEFORE SLICING AND
SERVING.

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