Smoked Pepperoni Bread
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.
- 1-1/2 cup Warm Water ((100F-110F))
- 1-1/4 teaspoon Active Dry Yeast
- 2 tablespoons Sugar
- 3 cups All Purpose Flour
- 1 teaspoon Salt
- 1/2 pound Sandwich Pepperoni
- 12 Slices Muenster Cheese
- To Taste Garlic Powder
- 1 Egg (Beaten)
- To Taste Pepperoni Sesaoning (I used Grilling Gods)
Combine the yeast, sugar, salt, and flour in the mixer bowl.
Add the warm water and mix until the dough starts to take shape.
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.
Again on a floured surface, remove the dough from the bowl and roll out into a rough rectangle shape.
Layer the pepperoni and the the cheese. Top off with the garlic powder.
Carefully roll everything into a log shape, and cut small slits across the top for venting.
Beat 1 egg and brush across the tops and sides, and then sprinkle the pizza seasoning.
Place in smoker at the lowest setting. For my Recteq Bull that's 180F and let it go for 15 minutes.
Crank up the temperature to 400F and let it bake for another 25 minutes.
Rest for 5 minutes, then slice and enjoy!