Looking back to the 70’s, I remember a small white building on the Black Horse Pike near Cross Keys Road with a simple sign that read “Pepperoni Bread.” It wasn’t a bakery, just a single delicious item was sold. When you walked in the smell would make your mouth water. If you were lucky enough to stop when the loaves were warm from the oven it was imperative to rip off a piece from the loaf. Inside was filled with gooey melted mozzarella cheese enveloped with slightly greasy pepperoni all rolled like a pinwheel. Yum! All these memories came flooding back when I made Pepperoni bread for my daughter. I started with my pizza dough recipe, which you can find on my blog post “Made At Home” a 1/2 pound of sliced pepperoni and about 3/4 pound piece of mozzarella cheese. If you are so inclined you can add a cheese mixture instead of a single cheese. I added some cheddar because you can never have enough cheese! Once the dough has risen roll out into a large rectangle about a 1/4 inch thick. Cover the dough completely with pepperoni then the mozzarella which had been grated. Roll the dough starting from the long side into a jelly like roll. Place on a parchment line cookie sheet with seam down. Snip a few holes on top to help release steam and then pop into a 375 degree oven for about 20 to 30 minutes or until golden brown. Cool a bit if you can wait that long!
Today we call them Stromboli and they are filled with a variety of ingredients including Philly Cheesesteak. Most importantly though is to make sure they are full with ingredients. That’s what makes them delicious!