Smoked Pepperoni Bread
Description
This smoked garlic pepperoni bread (Stromboli) is over the top delicious! Made with fresh dough, sandwich size pepperoni, & Muenster cheese, it's a guaranteed hit. Baking it in the smoker just takes it to that next level that you can't get from the oven.
Ingredients
Dough
Stuffing
Instructions
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Combine the yeast, sugar, salt, and flour in the mixer bowl.
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Add the warm water and mix until the dough starts to take shape.
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On a floured surface, shape the dough into a ball and place in an oiled bowl. Cover with plastic wrap, and place in a warm spot for 1 hour. Dough will rise to about double its size.
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Again on a floured surface, remove the dough from the bowl and roll out into a rough rectangle shape.
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Layer the pepperoni and the the cheese. Top off with the garlic powder.
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Carefully roll everything into a log shape, and cut small slits across the top for venting.
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Beat 1 egg and brush across the tops and sides, and then sprinkle the pizza seasoning.
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Place in smoker at the lowest setting. For my Recteq Bull that's 180F and let it go for 15 minutes.
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Crank up the temperature to 400F and let it bake for another 25 minutes.
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Rest for 5 minutes, then slice and enjoy!
