This makes a huge long roll. Makes the whole house smell wonderful while baking...yummmmO. Next time I think I'll add some capers inside, I love the taste of capers. Would also be good to add chopped sauteed bell peppers, onions...etc. Possibilities are endless...make it with your own favorite ingredients. CinStraw
Provided by Straws Kitchen(*o *) @CinCooks
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- Preheat oven to 350dF.
- Roll out thawed dough on a 13 x 11 inch oiled pan (cookie sheet or a jelly roll pan will do) and let it raise for about 20 minutes. After the bread was spread out into the pan (and risen for the 20min's) I sprayed liquid garlic over the dough, I did not use any sauce in-on this one.
- Arrange Provolone cheese over entire surface of dough (after you spritz it with the garlic oil).
- Next, start layering, first the pepperoni, then some of the shredded cheddar, then the 4-Mexican Cheese blend and end with the rest of the shredded Cheddar on top. (this time I used the provolone cheese, cheddar cheese and the 4-cheese Mexican mix cheeses...inside w he pepperoni).
- Sprinkled chives on top of this before ''rolling-up''.
- Roll the whole thing up jelly-roll style and pinch edges and ends to seal.
- Brush the entire top with the egg white and sprinkled shredded 3-cheese mix of parmesan, romano & asiago over the top of the egg wash.
- Then lightly sprinkle garlic powder, sea salt and dill weed on top.
- Just before placing into over make slits slanted across top of loaf (to let out steam while baking).
- Bake at 350 dF for 30 minutes (if dough is getting too brown, loosely cover wfoil).
- Cool on cooling rack, then slice. Serve warm with a sauce for dipping (it doesn't really need to be dipped but if you like it that way...by all means do so).
- Enjoy!!!
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