Pepperoni Bread

Pepperoni Bread, a.k.a. Pepperoni Rolls | browneyedbaker.com #recipe

If you are from anywhere near West Virginia or western Pennsylvania, chances are good that you’ve heard of (or eaten!) pepperoni bread (sometimes also called pepperoni rolls). It was pretty much a staple at my grandma’s house when I was a kid. Walking into her kitchen and seeing mounds of pepperoni bread stacked all over her counter was like Christmas morning. Needless to say, they didn’t last long at all at her house. What we didn’t devour while we were there was divvied up between my family and our cousins to eat at home.

Words truly do not do justice to how absolutely, positively in love my family was with my grandma’s pepperoni bread.

Pepperoni Rolls | Pepperoni Bread | browneyedbaker.com #recipe

I also cannot tell you how utterly elated I was when I found out early on in our courtship that my Chief Culinary Consultant’s mom also made pepperoni bread. I’ve only made it a handful of times myself, so I’m always ecstatic when I find out that his mom is making a batch.

Pepperoni bread was one of the earliest recipes ever posted here on Brown Eyed Baker, but it was terribly vague and in desperate need of a makeover. Any excuse to make pepperoni bread!

Pepperoni Rolls | Pepperoni Bread | browneyedbaker.com #recipe

Now, a few notes about the recipe:

  • My grandma (and my mother-in-law) used Rhodes frozen bread dough. I highly recommend it. I know. You could totally make your own dough. I have. It’s fine, but it’s not the same, and sometimes you just want what you’ve loved since you were four years old, right?
  • When my grandma first told me how she made hers, she said she would get two rolls out of one loaf of bread dough. However, mine seemed to come out quite bigger than I remember hers. It doesn’t really matter, but if you’d prefer smaller rolls, you could certainly divide the dough into three or even four pieces.
  • Feel free to adjust the amounts of pepperoni and cheese, and use more or less of either based on your personal preferences. You could also add/substitute other meats like salami or different cheeses (although in our family it’s straight pepperoni and mozzarella; I do make one roll with the addition of green olives for my Chief Culinary Consultant because he loves them).
  • You will almost certainly find that some pepperoni and/or cheese spilled out of the side of some of your loaves. Embrace it. As kids, we used to fight over who would get the roll with all of the cheese stuck to the outside. I have yet to meet pepperoni bread without at least a little “seepage”.
  • My family always kept these (and ate them) at room temperature, but my Chief Culinary Consultant’s family refrigerates them and reheats them. You could do either.
  • If you have a pizza stone, you could bake the pepperoni bread on there, as they would get a crispier bottom, which I love (my grandma always made hers on VERY seasoned baking sheets).

Pepperoni Rolls | Pepperoni Bread | browneyedbaker.com #recipe

If you like pepperoni pizza, these will be right up your alley. It’s basically pizza without the sauce!

I love the memory of seeing pepperoni bread in my grandma’s kitchen; I need to make them appear in mine more often!

Pepperoni Rolls | Pepperoni Bread | browneyedbaker.com #recipe

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Best Butterscotch Pudding

Butterscotch Pudding | browneyedbaker.com #recipe

Are you a butterscotch person? I’ve admittedly never been a big butterscotch person, perhaps out of lack of exposure. My pudding experience as a kid consisted solely of vanilla and chocolate; butterscotch wasn’t something that was even on my radar, save for a piece of Werther’s candy that I would snag when we were visiting relatives. Even then, it seemed sickeningly sweet and I definitely never sought out the flavor.

Fast forward decades and here we are… butterscotch pudding that I would drink if I could. I’m honestly not sure if this should be called butterscotch pudding or salted caramel pudding because, basically, this tastes like thick, creamy, cold salted caramel sauce. In other words, this pudding is worth every ounce of effort put forth and every extra calorie consumed.

Butterscotch Pudding | browneyedbaker.com #recipe

In order to make this pudding, you basically make a salted caramel sauce, add some extra milk, a few egg yolks, a thickening agent, and… voila! Butterscotch pudding. I press it through a fine-mesh sieve to ensure that it’s silky smooth, then refrigerate for a few hours until it’s cold and set.

Butterscotch Pudding | browneyedbaker.com #recipe

I think that I’ll probably need to eat an absurd amount of this to make up for all those years that my life was lacking butterscotch.

I’m up for the challenge. Pass the whipped cream.

Butterscotch Pudding | browneyedbaker.com #recipe

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