Prep 15 mins
Cook 25 mins
I got this DELICIOUS recipe from my boss at work. We are always doing carry-in's here, and this one is requested always. I made it once for a family dinner, and know everyone asks "Are you bringing that yummy bread?". A friend tried this recipe adding in sliced sandwich ham. I don't recommend this as it makes it too salty.
- 1 loaf frozen bread dough (can be found in frozen bread section)
- 8 slices of sandwich pepperoni
- 4 slices hard salami
- 4 slices of sandwich size provolone cheese
- 4 slices of sandwich size mozzarella cheese
- 1 package Good Seasonings Italian salad dressing mix (dry)
- 1⁄2 cup butter or 1⁄2 cup margarine
- Once thawed, allow frozen bread loaf to rise for approx.
- 2 hours.
- Pre-heat oven to 375 degrees.
- Using a pair of kitchen scissors, cut into dough creating an open seem down through the length of the loaf.
- Cutting the other direction, cut"shoe string like" incision all the way down on each side.
- Stretch these out by pulling on the"shoe strings".
- Layer pepperoni, salami, and cheeses in the center of the loaf.
- Take"shoe string" from one side, and tie it in a knot with the"shoe string" on the other side.
- Do this with all the"shoe strings" all the way down the loaf.
- This creates an almost braided look to the bread.
- Set aside Melt butter/margarine in the microwave.
- Once melted, mix the Good Seasons italian mix in with the butter with a wisk.
- Pour this mixture over the bread.
- Bake at 375 degrees for approx 20-25.
- Prep time does not include time for bread dough to thaw and rise.
Wow, this was really good! So there would be cheese on both top & bottom of the meat, I layered the provelone slices, then pepperoni, sliced part of a chub of Italian dry salami, then covered with shredded mozzarella. The butter ran over the sides & down into the pan. It sizzled & created a wonderfully crisp bottom crust. I seldom use frozen dough so next time will probably try it with homemade bread dough & probably will use a little less butter. And if it is up to my DH, 'next time' will be soon. :) Thanks for sharing the recipe.