The Hammonton Gazette’s Pepperoni Bread Contest was held on April 19. The event was sponsored by Brother’s Pizza and held in memory of Giorgio Scotto di Vetta.
Judges included Phil Carr, Guy Bucci, Charlie Sbarra, Jana Sliwecki, Alyssa Vega, Lindsey Delia, Matt Mull, Nick LaGuardia and Kate Scotto di Vetta.
First place winners for each category received aprons. All others are listed as honorable mention and are not in score order. They are only in alphabetical order
Pepperoni
First Place: Bobby DiGerolamo
Honorable Mentions: Sandra Carberry, Jim Sacco, Donna Trepiccione, Gil Provenzano, Nick Polito, Marie Johnson, Anna Hill
Other
First Place (three-way tie): Jim Sacco, Tonilyn Peditto and Mary Young
Honorable Mentions: Jim Sacco, Donna Trepiccione, Bobby Digerolamo, Marie Johnson, Anna Hill
Sausage
First Place: Nick Polito
Beef
First Place: Gil Provenzano
Honorable Mention: Sandra Carberry
Vegetable & Fruit
First Place: Bobby DiGerolamo
Following are the recipes in no particular order:
Nick Polito
Prosciutto Bread
1 pizza dough
8 slices white Cooper sharp
8 slices mozzarella cheese
8 slices provolone cheese
1/4 lb. sweet sausage
1/4 lb. hot sausage
1 lb. prosciutto
1/2 lb. pepperoni
All of the ingredients above were chopped. Pizza dough is rolled into the chopped ingredients until dough is covered. Continue to roll dough inside itself until loaf is about 15 inches long.
Sprinkled Extra virgin olive oil on top and added: Italian seasoning Garlic powder Locatelli Grated cheese Bake in oven for 25 minutes at 400° F.
Nick Polito
Pepperoni Bread
1 pizza dough
8 slices of Cooper sharp
8 slices mozzarella
8 slices large pepperoni
16 slices mini pepperoni
Dough rolled out to an oval shape, Cheese and meats layered, Sealed the dough with toothpicks. Sprinkled Extra virgin olive oil on top and added: Italian seasoning Garlic powder Locatelli grated cheese, Cooked in oven for 25 minutes at 400° F.
Mary Young
Italian Meat & Cheese Bread
1 lb. freshly made or frozen bread dough
1/2 lb. genoa salami
1/2 lb. provolone cheese
1/4 cup pecorino Romano
1/2 lb. capicola ham
1 small jar roasted pepper
2 tsp Italian seasoning
Roll out dough into oblong shape, lightly brush rolled out dough with juice from Roasted peppers, sprinkle with 1/2 of pecorino Romano and Italian seasoning. Begin with Provolone cheese and layer about 6 slices down center of dough, alternate with salami then ham, repeat until all used. Chop roasted peppers and spread across top of layers meat and cheese. Cut dough on edges to form Criss cross slices to seal bread. Alternate dough slices across layered meats. Brush with a little juice from peppers then sprinkle with remaining pecorino and Italian seasoning. Bake 25 minutes or until golden brown.
Bobby DiGerolamo
Pepperoni Bread
1 pizza dough
American Cheese
Sliced pepperoni
Provolone Cheese
Roll out dough and layer with ingredients. Bake at 400° F for 30 minutes.
Bobby DiGerolamo
Bacon Cheddar Ranch
1 pizza dough
Grilled Chicken
Bacon
Provolone Cheese
Sharp Cheddar
Roll out dough and layer with ingredients. Bake at 400° F for 30 minutes.
Bobby DiGerolamo
Peach Cobbler
1 pizza dough
2 cans of peach pie filling
Homemade pie crumb with cinnamon & sugar
Roll out dough and layer with ingredients. Bake at 400° F for 30 minutes.
Gil Provenzano
Cheesesteak Stuffed Bread
1 pound of thin sliced Rib Eye Steak
1 tablespoon vegetable oil
2 large Bell Peppers, thinly sliced
1 medium onion, thinly sliced
Salt and pepper to taste
1 pound of fresh dough
8 ounces of Fontina Cheese
8 ounces of shredded mozzarella cheese
1 large egg
1 tablespoon sesame seeds
Preheat oven to 400° F Heat a large nonstick skillet to medium high heat. Place quarter of the steak in the pan and sauté’ for 1 minute. Remove from pan, drain excess liquid and let meat cool. Use same pan, heat to medium high and add oil. Add sliced onions and pepper and sauté’ for 2-3 minutes season to taste. On a piece of lightly floured parchment paper, roll out the dough into 15x10 inch rectangle. Lay the shredded Fontina cheese into the dough, leaving 1/2 inch of room on the sides. Top the cheese with the cooked steak and then top off with the sauteed peppers and onions. Then top off with the shredded mozzarella. Fold the sides of the dough and then roll up the dough. Pinch the seams to seal. Make sure stuffed bread is seam side down on the paper. Place on baking sheet. Beat egg well and brush over dough and top off with sesame seeds. Cut slits in the top of the dough and bake for 15 – 20 minutes Let stand for 15 minutes then slice and serve.
Gil Provenzano
Pepperoni Bread
8 ounces of sliced pepperoni
8 ounces of provolone cheese
8 ounces of American cheese
8 ounces of shredded mozzarella cheese
1 large egg
1 tablespoon of sesame seeds
1 pound of fresh dough
Preheat oven to 400° F. On a piece of lightly floured parchment paper, roll out the dough into a 15x10 inch rectangle. Lay the provolone cheese onto the dough, leaving 1/2 inch on the sides. Top the cheese with 1/3 of the sliced pepperoni. Then top the pepperoni with sliced American cheese. Top the American cheese with 1/3 of the sliced pepperoni. Then top the pepperoni with mozzarella cheese. Then top off the remaining pepperoni. Fold the sides of the dough and then roll up the dough. Pinch the seems to seal. Make sure the stuffed bread is seam side down on the parchment paper. Place on a baking sheet. Beat egg well and brush over dough and top off with sesame seeds. Cut slits in the top of the dough. Bake for 15 to 20 minutes. Let stand for 10 minutes then slice and serve.
Donna Trepiccione
Four Cheese Pepperoni Bread
Pizza Dough
1/2 pound slicing pepperoni
Olive oil
Italian seasoning
1 8 oz bag of 4 cheese pizza blend
1 egg beaten
Roll out dough on lightly floured surface to form a 15x10 inch rectangle. Brush the surface lightly with extra virgin olive oil. Sprinkle evenly with Italian seasoning. Evenly layer pepperoni over the surface area two times leaving a quarter inch of dough as a perimeter. Layer 1 8 oz bag of four cheese pizza blend. Sprinkle additional Italian seasoning on cheese. Brush beaten egg around all four sides of exposed dough. Pull side of dough up and out and over to make one roll. Tuck in the sides to seal. Then finish rolling to the end. Place seam side down on parchment lined baking sheet. Brush with egg. Sprinkle with Italian seasoning and bake at 375° F for 45 minutes.
Donna Trepiccione
Muffuletta Bread
Pizza dough
1 egg beater
White sesame seeds
Encrusted red pepper flakes
1/4 mortadella
1/4 sliced mild provolone
1/4 sliced mozzarella
1/4 genoa salami
1/4 hot ham capicola
1 1/2 Muffuletta Spread made by blending 1/2 olive oil, salad mix and 1/4 giardiniera mix. Pulse in a food processor until blended but not a paste.
Begin by rolling dough on a lightly floured surface into 15 x 10-inch rectangle. Take two slices of provolone put together then place down 1 side of the dough. Then take two slices of mortadella and make a row on top of the provolone. Do the same with a layer of capicola, a layer of Genoa salami and top it with mozzarella. Cover the meat and cheese layer with the olive salad. Pull the long side of the dough up and over to make 1 roll to the center of the dough. Tuck in the sides. Do another layer of meat and cheese just as before topped with the olive salad and sprinkle red pepper flakes. Roll to the end of the dough place seam side down on the baking sheet. Press down the roll to slightly flatten. Brush with beaten egg, cover with sesame seeds. Bake 375° for 45 minutes.
Jim Sacco
Pepperoni Bread
Dough
Pepperoni
Calabrese Soppressata
Dry cured capicola (mild)
Provolone
Smoked Mozzarella
Pizza Sauce
Egg wash
Seasonings
Garlic Powder
Layer ingredients on dough add seasoning and egg wash. Bake 400° for 25 minutes.
Jim Sacco
Supreme Pizza
Sausage
Pepperoni
Black Olives
Green Peppers
Onions
Pizza Sauce
Mozzarella
Egg Wash
Layer ingredients on dough sprinkle with seasoning, garlic powder & Italian spices. Bake 400° for 25 minutes.
Jim Sacco
Chicken Bacon Ranch
Chicken
Bacon
Ranch
Smoked Mozzarella
Layer ingredients on dough add seasoning and egg wash. Bake 400° for 25 minutes.
Tonilyn Peditto
Pork Roll & Cheese
1 pizza dough from local pizza place
1 1/2 cups cheddar & jack cheese
1 1/2 cups mozzarella cheese shredded
10-12 slices Pork roll thin sliced
1 egg beaten
Salt, Pepper & Old Bay to taste
Parsley
Roll dough out like a pizza very thin add all the cheeses, add pork roll & roll to layers. Fold over make slits in top for steam. Scramble egg then bush for egg wash. Preheat oven to 375°. Bake for 25 – 30 minutes
Sandra Carberry
Pepperoni Bread
1 ball of dough homemade or store bought
3 tablespoons Italian seasoning
4 oz shredded Swiss cheese
1/2 lb. provolone
1/4 lb. or more Hormel slicing peperoni
1 egg for egg wash
Make dough according to directions. Sprinkle dough with 2 tablespoons of Italian seasoning. Put a layer of provolone cheese. Place a layer of pepperoni. Sprinkle with shredded Swiss cheese. Roll up dough, seal all of the seams with egg wash place loaf on parchment lined cookie sheet. Brush the whole loaf with egg wash cut holes to vent. Sprinkle with remaining Italian seasoning. Place in a 375° oven for 35 minutes.
Sandra Carberry
Cheese Steak Bread
1 ball of dough homemade or store-bought
1/4 - 1/2 pound of American cheese
1/2 pound bacon cooked and chopped
8 oz shredded mozzarella
4 oz shredded gouda
1 lb. Ribeye steak cooked
1 fresh chopped tomato (medium)
4-5 large leaves of fresh basil, chopped
2 tablespoons pecorino Romano
1 egg for egg wash
Place 1/2 pound of bacon on a cookie sheet, bake in a 400° oven for 12 minutes or until crispy, crumble and place in bowl. Cook 1 lb. Ribeye steak put in in the bowl with the bacon. Add both shredded cheeses and chopped tomato. Toss to combine. Make dough according to directions. Place a layer of American cheese on dough first. Place mixture on top of cheese and roll up dough seal all of the seams with egg wash. Place loaf on parchment lined cookie sheet. Brush whole loaf with egg wash. Cut holes to vent. Sprinkle with Romano cheese. Place in a 375° oven for 35 minutes.
Anna Hill
Pepperoni Bread
1 bread dough
2 eggs, divided
2 tbsp grated Parmesan cheese
1 tbsp good olive oil
1 tsp Italian seasoning
1/2 tsp garlic salt
3/4 tsp black pepper
2 cups shredded cheese, (any blend)
4 slices pepper jack cheese
24 slices pepperoni, (more if desired)
Everything but the bagel seasoning for top
Preheat oven to 350°F. Spread dough into a greased sheet pan. In a small bowl, mix together a whole egg, an egg yolk (separate the egg white and set aside), olive oil, grated parmesan, Italian seasoning, garlic salt and black pepper. Spread the egg filling into the center of the dough. Top with shredded cheese, slices of pepper jack cheese and pepperoni. Fold the sides of the dough up and over the toppings in the middle. Press and seal the seam. Turn the whole loaf over so that the seam is on the bottom. Beat egg white slightly and brush on loaf. Sprinkle with everything but the bagel seasoning on top. Bake at 350°F for 35-40 minutes, until golden on top.
Anna Hill
Chicken Parm Bread
I always make too many chicken cutlets when the family comes over.
1 lb. leftover chicken cutlets
2 tsp. Olive Oil
2.5 cups shredded mozzarella cheese
1 28-ounce jar gravy or your own homemade
2 Tbsp Parmesan cheese
1 Tbsp parsley, chopped
1 lb. bread dough
Combine chicken, mozzarella, 1/2 sauce, parmesan cheese, and parsley in bowl. On lightly floured surface, press dough to form rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and seal. Bake on greased cookie sheet, seam side down for 35 minutes or until golden brown. Serve with remaining warmed sauce (optional).
Marie Johnson
Margherita Style
1 cup Basil, leaves
8 oz Tomatoes, fire-roasted canned
2 tsp Tomato paste
1/4 tsp Salt
2 tsp Olive oil
2 tbsp Butter
16 oz Mozzarella cheese, fresh
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 clove garlic, minced
1 bread dough
Combine tomatoes, basil, cheese and spices in a bowl. Roll out your dough into a rectangle. Arrange cheese and tomato mixture on dough. Roll to get spirals. Overlap ends to seal. Brush the dough with melted butter and oil. Back with seam side down in a 350°F oven for 30 minutes.
Marie Johnson
Pepperoni Bread
1 refrigerated pizza dough
1/2 cup pizza sauce plus more for dipping
2 cups shredded mozzarella cheese
8 ounces sliced pepperoni
1 large egg lightly beaten
1 large splash of water
2 tablespoons grated parmesan cheese
1/4 teaspoon dried Italian seasoning
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Stretch it to the size of the pan. Spread the pizza sauce over the dough, leaving a 2-inch border. Top with the mozzarella, then the pepperoni. Roll it tightly into a long log. Pinch the seams together, tucking the ends underneath the roll. Make sure it is seam-side down on the baking sheet. In a small bowl mix together the beaten egg and water. Brush the egg wash all over the stromboli.
Sprinkle the parmesan cheese and Italian seasoning all over the top. Cut three slits in the top layer of dough. Bake for 25 minutes until golden brown on top. Serve with remaining sauce.