I woke up this morning and it was actually chilly...CHILLY! I love it. Summer was nice and all, but it was the hottest one in CT that I can remember. I hope it's not a trend, or I'll be moving to Maine...or Alaska.
Crisp days coincide with football season and so does finger food. The kind that teenage boys like (the adult boys, too). I'm always thinking of what I can make on game day. This pepperoni and cheese swirl bread was an afterthought that I whipped up an hour before company arrived. It may seem on the plain side, but it was a HUGE hit.
|Hope ND makes some huge hits on Saturday. Go Irish!|
1 cup, plus 2 tablespoons warm water
1 package quick rise yeast
2 teaspoons sugar
2 teaspoons salt
1 tablespoon butter, softened
3 1/2 cups flour (about)
1/4 teaspoon garlic salt (I like California style best)
1 cup shredded mozzarella cheese
1 cup shredded cheddar (or you could use provolone)
1 1/2 cups sliced or chopped pepperoni
1 egg, beaten
Measure warm water into a large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, butter and 1 1/2 cups flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Liberally flour your working surface and knead dough for 5 minutes. Place dough in an oiled bowl, turning to coat top of dough. Cover with plastic wrap and let rise in the warmest room in your house, about an hour.
Punch dough down and roll into a 12 x 8 inch rectangle. Place pepperoni evenly over dough, then cheese, then sprinkle with garlic salt. Roll up from long side, seal. Place seam side down on a greased cookie sheet. Cover with a lightly damp cloth and let rise for an hour. Slash top a few times with a sharp knife. Brush loaf with beaten egg. Bake at 400 degrees for 25 to 30 minutes.