CORIANNE EGAN | The Sun
I may have said this before, but I am Italian. So that means I have an affinity for everything bread and cheese. That being said, I have had a lot of people offer me ideas involving personal pizzas. Instead of knocking off someone’s work, I spent this weekend deciding how I could put my own spin on it. Behold, my pepperoni bread. This is the quickest, easiest and cheapest recipe that I have come up with since starting this column, and the taste doesn’t suffer for it.
1 loaf of French bread
1⁄2 lb. of Mozzarella cheese slices
1 package of low-sodium turkey pepperoni
1 small container of garlic bread spread
1⁄4 cup of butter
1. Preheat your oven to 375 degrees.
2. Slice the bread in half longways. Then, using your fingers, remove the fluffy bread from the center leaving about a quarter of an inch before the crust.
3. Spread butter lightly on either side of the loaf. Then spread the garlic spread over that. Feel free to be generous with the garlic spread.
4. Add the cheese to either side. Then on the bottom half, add pepperoni. Put the halves together and push together.
5. Put in the oven for 12 minutes. Slice bread and serve.
Call Corianne Egan, a Sun staff writer, at 270-575-8652 or follow @CoriEgan on Twitter.