Six hours in the car on the way to Pittsburgh this past weekend gave me plenty of time to think about food for my family reunion. The menu was already set and included family favorites like hot and sweet Italian sausage cooked in tomatoes with thinly sliced red peppers served on Mancini rolls, thick baked beans with chunks of juicy ham and molasses, and stuffed shells with ricotta and loads of melted mozzarella. My task -- make an appetizer that wouldn't seem out of place on this meat and cheese-heavy table.

Get Jennifer's Pepperoni Bread recipe after the jump.


Pepperoni bread was a big deal in my town and always served when the neighbors wanted to get together for a card playing party or any other "grown-up" occasion. It was one of the first things I would reach for as a kid because it was easy to eat with your hands and I loved the soft texture of the dough. My version is a lot lighter, but still has all the flavor and textures of the original version and my family can attest to that. It's a fast, homemade tasty treat and even if you don't know how to bake, you can make this delectable appetizer.

Pepperoni Bread

Makes 2 pepperoni loaves

Non-stick spray
1 (1 pound) loaf frozen pizza dough, thawed
6 ounces sliced turkey pepperoni
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 teaspoons olive oil


Preheat the oven to 400 degrees F. Coat a large baking sheet with nonstick spray. Cut the dough in half. Roll each piece out into a 2-inch by 12-inch log. Divide the pepperoni between the two pieces. Sprinkle with mozzarella and Parmesan. Starting with the longer side, roll the dough up and press the edge to seal in the ingredients. Transfer to the cookie sheet, seam side down. Tuck the ends under and drizzle with olive oil. Bake 10 to 15 minutes until the bread is cooked through and lightly brown on the top. Cool 5 to 10 minutes before slicing.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.