Growing up, and even now, whenever we visit grandma’s house, this Provolone Pepperoni Bread never fails to make its appearance at least for one dinner. But we don’t mind because it is a favorite and compliments so many different types of dinners. It has been in the family since before I was even born. And when a recipe sticks around that long, you know its a keeper.
This bread is cheesy. This bread is flavorful. The bread is amazing. You can never stop at just one slice!
The bread recipe is made with the Potato Roll Dough recipe that is found on this blog, giving it a unique soft texture and flavor.
You should definitely give this bread a try! I am sure you will love it as much as we do!
- 1 Tablespoon yeast
- ¾ cup warm water
- 1 Tablespoon sugar
- ¼ cup vegetable oil
- ¼ cup sugar
- 1½ teaspoon salt
- 1 egg
- ½ cup sloppy mashed potatoes (on the runny side)
- 3 cups flour
- 1½ cups shredded provolone cheese, or about 16 slices, enough to cover dough
- 6 ounce package pepperoni
- In a kitchen aid or bosche stand mixer dissolve yeast in the warm water and sprinkle 1 Tablespoon of sugar over the top.
- Add oil, sugar, salt, egg and mix well.
- Add potatoes and mix well.
- Gradually add the flour.
- Cover and let rise until doubled in size.
- Beat dough dough down and dump onto a lightly floured surface.
- Roll dough into a ½ inch thick rectangle.
- Sprinkle cheese over the top and then cover with pepperonis.
- Roll dough the long way and pinch sides closed so the insides stay inside.
- Place on a greased cookie sheet and let rise again.
- Preheat oven to 375 degrees F. Bake for 20 to 25 minutes.
- When done, remove from oven and brush top with butter and let rest for 10 minutes before cutting.