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How to Make Mario Batali’s Toasted Pepperoni Bread

How to Make Mario Batali’s Toasted Pepperoni Bread:

Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.


Chef Mario Batali, who runs 25 restaurants and markets around the world, makes a classic Italian pepperoni bread to eat while watching football games. The toasted snack is stuffed with three cheeses and two types of cured meats.

TOASTED PEPPERONI BREAD WITH BURRATA
Serves 12

INGREDIENTS:
1 frozen bread dough (or pizza dough, thawed according to package instructions)
½ lb. pepperoni (thinly sliced, combination of Calabrese and American style)
¼ lb. provolone cheese (thinly sliced and roughly chopped)
¼ lb. Swiss cheese (thinly sliced and roughly chopped)
¼ lb. mozzarella cheese (shredded)
2 eggs (separated, whisked)
1 pinch coarse sea salt
2 Tbsp. sesame seeds
Olive oil
Melted butter
Burrata (chilled, to serve)
Mascarpone (chilled, to serve)
Fresh basil leaves (chiffonade, to serve)

THE METHOD:

  1. Place dough in a lightly oiled bowl. Drizzle a little more olive oil on top of the dough and smear it all over the top. Cover the bowl with a damp towel and place it in a warm area. Let the dough rise until it doubles in size.
  2. Combine the cheeses and one whisked egg in a medium bowl and set aside. Whisk the remaining egg with a splash of water; set aside as egg wash.
  3. Preheat oven to 375°F. Grease an 18" x 26" or larger baking sheet with melted butter. Stretch and roll out the dough to fit inside the baking sheet. Spread the cheese mixture all over the dough. Lay the slices of pepperoni on top of the cheese mixture.
  4. Place the pan horizontally to you. Beginning with the bottom of the dough, roll up like a jelly roll. Place the roll seam-side-down on the pan and fold the ends of the dough down to conceal the filling. Pinch to secure seams. Brush the top with egg wash. Sprinkle with sea salt and sesame seeds.
  5. Bake for 15-20 minutes or until cooked through and golden brown on top.
  6. Remove from the oven and let cool on baking sheet. When cool enough to handle, slice the dough into ½-inch slices.
  7. Preheat a griddle over medium heat. Melt some butter and place a few slices of pepperoni bread into the pan to toast. When golden-brown, flip and toast the other side.
  8. Serve the toasted bread with chilled burrata or mascarpone cheese and fresh basil leaves.

Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep

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