Dough | ||
| 1 | cup water, 75-85 degrees | |
| 4 | tablespoons vegetable oil | |
| 3 1/4 | cups all-purpose flour | |
| 1 | teaspoon sugar | |
| 1 | teaspoon salt | |
| 2 1/4 | teaspoons fast rise yeast | |
Fillings | ||
| 5-6 | slices provolone cheese | |
| 20 | slices thinly sliced pepperoni, more or less to taste | |
| 12-14 | slices hot ham | |
- Select settings for your bread machine for dough.
- Add liquid ingredients to pan.
- Add dry ingredients, except yeast, to pan.
- Tap pan to settle dry ingredients, pushing some of the mixture into corners.
- Make a well in center of dry ingredients; add yeast.
- Lock pan into bread maker.
- Program for dough.
- Program timer if used.
- Start bread maker.
- When done, unlock pan from bread maker.
- Place dough onto floured surface.
- Cut in 2 pieces for thick crust, 3 pieces for thinner crust.
- Roll out to 2 or 3 14 x 8 rectangles, place the 6 slices of provolone cheese along one edge of each rectangle overlapping each slice enough to run the 14 inch length of crust.
- Place 3 rows of pepperoni along 14 inch edge overlapping each slice by 1/2.
- be sure to leave 2-3 inches along opposite edge free of filling so when you roll up it will make a good seal.
- roll to make a 14 inch loaf making sure to not wrap tightly.
- Place diagonal slices accross top about every 2 inches to vent.
- Bake at 350 degrees for 30-40 minutes.
- Place on oven broiler pan greased (no Foil) so any oil from pepperoni can run to bottom pan not soaking into crust.
