Fratelli Perata Winery

Pepperoni Bread

This recipe was so graciously shared with us by good friends and club members, the Goodins. Of course, we only knew about the bread because they shared a loaf with us during one of their visits. And what can we say; we know a good thing when we come across it. And when making a pairing with Barbera, our first choice is pepperoni.

pizza dough (store bought or prepared from your favorite recipe)
1 pound pepperoni (thinly sliced)
16 oz Mozzarella cheese, shredded
1 egg
minced garlic
course ground black pepper
Preheat oven to 350 .

Start by making your best pizza dough or preferably buy pizza dough at your local Italian Deli or Pizza Shop. Roll dough out flat into 14” to 16” circle. Cover dough with pepperoni leaving outer 1/2” edge of dough uncovered. Each successive slice should cover 50-75% of the prior slice. Pile shredded Mozzarella Cheese on pepperoni.

Roll dough up into a spiral (like a jelly roll) and pinch edges tightly together to ensure the melted cheese does not come out. Using a fork, poke deep holes from the top of the dough. Beat the egg and lightly brush top of the dough. Sprinkle minced garlic and course ground black pepper on top.

Bake for 30 minutes until golden brown.

Remove and place on cooling rack. Let stand 15 minutes (while you pour your Barbera) and then slice and enjoy!