Our son loved these so much that he tried to rip the rest of ours out of our mouths. We had to bite him to make him stop! Just kidding. We really didn't bite him. But he ate all of the leftovers within a day! So darn tasty!
PEPPERONI PIZZA BREAD SPIRALS
1 packet highly active yeast
1 1/2 C warm water, about 110-115 degrees
2 T olive oil
3 1/2 C flour
1 teaspoon sugar
1 teaspoon salt
1 C shredded Mozzarella
6 slices smoked Provolone cheese
About 40 slices pepperoni
1 C marinara sauce
3 T butter, melted
2 teaspoons garlic powder
Additional marinara sauce for serving
Combine the yeast, sugar and water in the bowl of a mixer. Let it sit about 5 minutes until it becomes foamy. Add in the oil, flour and salt. Mix with a dough hook until it forms a ball. Place the ball in a large greased bowl and cover. Let it sit about an hour in a warm place.
Once the dough is doubled in size, turn it out onto a well floured board. Roll the dough out to about a 16 by 12 rectangle. Spread the sauce all over the dough and sprinkle some oregano around. Lay the cheese slices and shredded cheese over the sauce. Lay the pepperoni in a single layer all over the dough. Roll up the dough starting at the long side. Using a serrated knife, gently cut the spirals into about 1-inch sections. Lay them on a greased baking sheet and cover. Let it rise about 45 minutes or until very puffed up.
Preheat the oven to 375 degrees. Bake for about 20-25 minutes or until the dough is done in the center and the bread is browned. Combine the melted butter and the garlic powder together. Brush the bread with the butter as soon as it comes out of the oven. Cover it tightly with foil and let it rest about 10 minutes before serving. Serve with additional marinara sauce.