Wednesday, April 9, 2008

Pepperoni Cheese Bread

Pepperoni Cheese Bread
From: Dottygumdrop

2 cups self-raising flour, sifted (see note)
1/2 cup chopped oregano
1 1/4 cups sour cream
1 tbspn milk

250g (about 8-9 ounces) spreadable cream cheese
1 tbspn milk
200g (7 ounces) sliced mushrooms (sauteed if fresh, or tinned)
200g (7 ounces) sliced pepperoni (or ham, if you prefer)
1/2 cup grated cheddar cheese
2 tbspns parmesan cheese

1. Combine flour and oregano in a large bowl. Combine sour cream and milk and stir in to dry ingredients. Mix quickly to form a soft dough.

2. Turn onto a lightly-floured surface. Knead gently, Press or roll dough into a rectangle shape, about 5mm (1/4 inch) thick.

3. Prepare filling - beat cream cheese with milk until smooth. Spread evenly over dough. Top with pepperoni slices, mushrooms and cheddar cheese. Fold dough over and crimp edges with a fork.

4. Place on a lightly-greased (or lined) baking tray. Cut a few slits across the top of the dough and brush with extra milk. Sprinkle with parmesan cheese. Bake in a hot oven (200C/400F) for 20 to 25 minutes or until golden. Serve warm with a green salad.

Note: you can make self-raising flour by mixing 2 cups all-purpose flour with 2 1/2 teaspoons of baking powder and a pinch of salt.

1 comment:

Amber said...

This is delish!!! Hubby prounced it a success and said that I will be making it again.

I can see how this is a real versitile recipe and can change the ingredients around. Yummy.