Pepperoni Skillet Bread

Pepperoni Skillet Bread

I picked up a package of the mini pepperoni from the store and thought it be great in a some kind of bread.  I was looking for a cheese bread recipe that I had made before when I came across a recipe for Cheddar Cheese Bread in the King Arthur Flour 200th Anniversary Cookbook.  I made a few adjustments and baked it up in an iron skillet. If you would rather you could always bake it in a loaf pan.  It was the perfect afternoon snack for the kids, they loved it.  The texture is like that of a biscuit and the addition of pepperoni, cheese and a few spices make it really tasty.  My kids decided to eat it plain but a little marinara sauce on the side would be good too.  These would be great along side a big salad or bowl of soup.

I hope to have my new appliances this week and have the kitchen completed.  It is a little bit of a challenge cooking without the cooktop and I am sure anxious to have it.  In the meantime, I will keep cranking out the baked goods!  Don’t forget Mother’s Day is this coming weekend and if you are looking for something special, click over to the Designs Page and check out the flour sack towels that I designed.  They are specially priced and have free shipping!

Pepperoni Skillet Bread

adapted from King Arthur Flour 200th Anniversary Cookbook

Ingredients:

  • 1 cup all purpose flour

  • 1 cup stone ground whole wheat flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon garlic salt

  • 1 cup Mozzarella cheese, shredded

  • 1 cup mini pepperoni (or regular pepperoni, diced)

  • 2 eggs

  • 1 cup buttermilk

  • 2 tablespoons butter, melted

  • 1 tablespoon cornmeal

  • 1/2 teaspoon garlic salt

  • 1/4 teaspoon dried oregano

  • 2 tablespoons fresh grated Parmesan cheese

    Cooking Directions:
    Pre heat oven to 350 degrees.  Lightly grease an iron skillet and set aside.

    In a mixing bowl stir together flours, baking powder, baking soda and salt.  Add cheese and pepperoni and stir until combined.

    In a separate bowl combine  eggs, buttermilk, & butter.  Stir into dry ingredients, just until combined.

    Sprinkle cornmeal over bottom of skillet and pour in batter, smoothing out evenly.

    Season the top of the bread with garlic, oregano and Parmesan. Bake for 25 minutes or until a toothpick inserted comes out clean. Slice into wedges and serve warm or at room temperature.

    Enjoy!

    Miss

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