This may be hard to believe, but every now and then you serve some fresh bread that will take center stage on your table and might even put the entree to shame. Don't mistake us, we love meat, but for just a second think about a soft loaf of bread stuffed with salty pepperoni and provolone cheese and dusted with italian herbs. Is it a pizza pocket? Is is a loaf of bread? We many never know. And honestly, we don't care. What we know for sure is that it is perfectly delicious, not to mention insatiably addictive.
Find this recipe in our necessary staple, Traeger's Everyday Cookbook.
PREP TIME: 45 minutes, including 30 minutes rising time
COOK TIME: 40 minutes
RECOMMENDED PELLETS: Oak, Apple or Pecan
1 loaf frozen bread dough, such as Rhodes
Extra-virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
4 ounces thinly sliced pepperoni
4 ounces thinly sliced provolone cheese, or mozzarella
Cornmeal for dusting the baking sheet
Thaw the bread dough and let it rise according to the package directions. On a lightly floured kitchen counter or other flat surface, roll and stretch the dough into a 12- by 18- inch rectangle. (This takes a little patience if the dough is very elastic. Let it rest for a few minutes and try again.)
Brush with olive oil, and sprinkle evenly with half of the oregano, basil, and parsley.
Arrange the pepperoni in a single layer on the dough, leaving a 1-inch border on all sides.
Lay the cheese on top of the pepperoni.
Starting on the long side, roll the dough up evenly jelly roll-style. Pinch the long seam together along its length. Pinch the ends together and tuck under the loaf, crimping the dough to keep the cheese and pepperoni enclosed.
Lay the bread, seam-side down, on an oiled baking sheet dusted lightly with cornmeal. Brush the top and sides with olive oil, and sprinkle the remaining dried herbs evenly over it. Using a bread knife, slice shallow vents in the top on a diagonal. Cover with oiled plastic wrap and let rise in a warm place for 30 minutes.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Remove the plastic wrap from the bread. Transfer the baking sheet with the bread to the grill. Bake for 40 to 50 minutes, or until the bread is brown and baked through. (It’s better to overbake than underbake, in this case.)
Let the bread cool completely on a rack before slicing and serving.