This was always a great go to snack the kids loved summers by the pool… and great to bring to a party…
Ingredients:
- One 1lb. bag of pizza dough from the deli case
- About 8oz of sliced pepperoni
- About 1 cup of shredded mozzarella cheese
- 2 tablespoons corn meal (optional)
Directions: Preheat oven to 375° F
- Let the dough come to room temperature. It’s best to put it in an oiled bowl covered with Saran wrap, but you can let it warm up in it’s bag.
- Once room temperature, stretch out the entire length of a large sheet pan, but make it about 9″ wide. So you are left with a dough about 18″ long and 9″ wide.
- Add a double layer of pepperoni down the middle of the dough and then add the cheese on top.
- Wet one edge of the dough and then fold both sides over the cheese. The water helps seal the dough together. Seal the ends too so the pepperoni and cheese is sealed in the dough.
- Sprinkle the corn meal next to the loaf on the pan then roll the dough on top of the corn meal (so the seam is on the bottom).
- It is best now (but now required) to let bread sit for at least a half an hour. Spray it with a little Pam and cover with Saran wrap to prevent it from drying out. If you have a “Bread Proof” option on your oven, that works great. Otherwise keep in a warm place.
- Bake for about 30 minutes until golden brown. Let rest 20 minutes before cutting into slices.
Options:
- Add some spinach that is cooked with a little butter and garlic.
- Add any Italian herb like oregano or thyme.
- Add some sliced cooked vegetables like onions, green or red peppers, or cooked mushrooms.
- Add sliced black or green olives.
- Add red sauce and make it more like a “real” pizza.
- Top the bread with a handful of shredded mozzarella just before baking.
Image courtesy: “calzoneinside”by jimmiehomeschoolmom is licensed under CC BY-NC-SA 2.0
