• The Hammonton Gazette

Pepperoni Bread Contest draws more than 20 entries


After the judges tried the breads, slices were passed out to others at Brother’s Pizza. (THG/MarySusan Hoffman. To purchase photos in The Gazette, call (609) 704-1940.)

The Hammonton Gazette’s Pepperoni Bread Contest was held on April 27. The event was sponsored by Brother’s Pizza and held in memory of Giorgio Scotto di Vetta.


Judges included Phil Carr, Louis Pantalone, Guy Bucci, Charlie Sbarra, Nicole Porretta, Jana Sliwecki and Albert Tomasello.


First place winners for each category will be receiving a cutting board. All others are listed as honorable mention and are not in score order. They are only in alphabetical order.


Pepperoni


First Place: Nicole Palladino


Honorable Mentions: Sandra Carberry, Bobby DiGerolamo, Anita Hoffman, Renee Krell, Tanya LaGuardia, Joey Mellons, Liz Mercadente, Joanne Pasold, Jaime Wuillermin, Mary Young.


Other

First Place: Kristi Schleyer


Honorable Mentions: Bobby DiGerolamo Joseph Mazzagatti, Tonilyn Peditto-Ziccardi, Nick Palladino, Jaime Wuillermin, Mary Young.


Sausage


First Place: Sandra Carberry


Beef


First Place: Jaime Wuillermin


Honorable Mention: Nick Palladino


Vegetable


First Place: MarySusan Attard


Honorable Mention: Joseph Mazzagatti


Following are the recipes in no particular order:


Other

4 Meats 4 Cheese Boli

Tonilyn Peditto-Ziccardi


1 large package pizza dough (from a local pizza place)

6 slices white American cheese

8 slices mozzarella cheese

8 slices provolone cheese

6 slices Farmer’s cheese

8 slices hot capicola

8 slices mild capicola

1/4-pound use about 1/2 mild salami

1/4-pound use about 1/2 hot salami

1 egg

Italian seasoning

Old Bay

Crushed red pepper

Grated cheese


Heat oven to 400 F.


Layer cheese/meat roll, cheese/meat roll, cheese/meat roll, cheese/meat roll.


Season on top with spices and grated cheese.


Pinch together wash with egg wash. Add air slits to top. Bake pinched side down for 25 minutes.


Pepperoni

Pepperoni Bread

Mary Young


1-pound loaf (fresh made bread dough)

1-pound pepperoni

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar (white) cheese

1/2 cup shredded Asiago cheese

Olive oil

2 teaspoons Italian seasoning


Roll dough in oblong shape and brush with olive oil lightly and sprinkle Italian seasoning over dough area.


Mix all cheeses together thoroughly.


Layer 1/2 of pepperoni over dough area leaving 1 inch around edge.


Cover pepperoni layer with cheese mixture, repeat with remaining pepperoni and remaining cheese.


Roll dough over as you tuck in edges to seal.


Brush lightly with olive oil and bake at 350 F for 30 minutes or until golden brown.


Other

Asiago and Cold Cuts

Mary Young


1-pound loaf (fresh made bread dough)

1/2-pound Soppressata

1/2-pound capicola

1 cup mozzarella and white cheddar cheese mixed together (1/2 cup each)

1/2 cup shredded Asiago cheese

Olive oil

2 teaspoons Italian seasoning


Roll dough in oblong shape and brush with olive oil lightly and sprinkle Italian seasoning over dough area.


Layer all of capicola over dough area leaving 1 inch around edge.


Cover capicola with cheese mixture.


Layer Soppressata on cheese, spread 1/2 cup of Asiago on Soppressata layer.


Roll dough over as you tuck in edges to seal.


Brush lightly with olive oil and bake at 350 F for 30 minutes or until golden brown.


The judges tasted the breads and rated them on a scale of 1-10. (THG/MarySusan Hoffman. To purchase photos in The Gazette, call (609) 704-1940.)

Other

Pizza Rustica

Joseph Mazzagatti


For Dough:


Dissolve 2 packages. Dry yeast in 1/2 cup of warm water and let stand for about 15 minutes.


Mix 1 1/2 cup warm milk, 1/2 cup of sugar, 2 teaspoons salt, 2 beaten eggs and 1/2 cup of Crisco. Add yeast mixture to this and dissolve.


Measure 4 cups of flour into a bowl and make a well in the center. Pour liquids in and stir with a wooden spoon. Add another 3 1/2 cups of flour and knead until smooth (about 5 minutes).


Let it rise for 2 hours and punch it down and let it rise for another 2 hours.


This is enough dough for 3 loaves.


For Filling:


9 ounces Genoa

9 ounces Soppressata

6.5 ounces pepperoni

3 large ham steaks

8 ounces provolone

6 ounces prosciutto

2 cups grated Locatelli

2 pounds fried sausage

3 pounds ricotta

6 wet eggs

6 hard cooked eggs


Mix together diced meats and cheeses.


Spread filling over half the rolled out dough (lengthwise) and fold end to end like a big pocket.


Slice air vents on top.


Brush with egg wash.


Bake at 350 F for 40-45 minutes.


Vegetable

Eggplant Parmesan Bread

Joseph Mazzagatti


For Dough:


Dissolve 2 packages. Dry yeast in 1/2 cup of warm water and let stand for about 15 minutes.


Mix 1 1/2 cup warm milk, 1/2 cup of sugar, 2 teaspoons salt, 2 beaten eggs and 1/2 cup of Crisco. Add yeast mixture to this and dissolve.


Measure 4 cups of flour into a bowl and make a well in the center. Pour liquids in and stir with a wooden spoon. Add another 3 1/2 cups of flour and knead until smooth (about 5 minutes).


Let it rise for 2 hours and punch it down and let it rise for another 2 hours.


This is enough dough for 3 loaves.


For Filling:


Roll out dough to desired size.


Cover with thin slices of mozzarella cheese.


Slice, bread and fry eggplant.


Next, layer the fried eggplant over the cheese.


Make dabs of marinara sauce over the eggplant. Do not spread it out and less is more.


Sprinkle with grated cheese of your choice. I use Locatelli.


Sprinkle lightly with oregano.


Fold end to center and roll to complete.


Slice air vents on top.


Brush with egg wash.


Bake at 350 F for 40-45 minutes.


Pepperoni

Pepperoni Bread

Jaime Wuillermin


Pizza dough bread

Sliced pepperoni

American cheese

Homemade mozzarella cheese

Seasonings


Roll out dough in rectangular shape then spread American cheese in an even layer followed by pepperoni slices and topped with chunks of mozzarella and seasoning.


Roll into a log and twist to make circular shape. Top with egg white wash and seasoning.


Bake in 350 F oven until fully cooked for approximately 35 minutes.


Other

Grilled Chicken Bread

Jaime Wuillermin


Pizza dough bread

1 chicken breast grilled

1/2-pound pepper jack cheese sliced

Crispy jalapeños


Roll out dough into rectangular shape.


Spread sliced pepper jack cheese evenly.


Follow with pieces of grilled chicken and top with crunchy jalapeños.


Roll into log and twist to form circle.


Top with egg white wash and crispy jalapeños.


Bake at 350 F for approximately 30 to 35 minutes.


Beef

Cheesesteak Bread

Jaime Wuillermin


1-pound rib eye steak meat sliced sandwich style

Sautéed pepper and onion and shallot

1/2-pound American cheese

Handful of provolone mix cheeses


Sauté pepper onion and shallot until golden brown.


Sauté meat in juices from peppers and onions then drain.


Roll out dough into rectangular shape.


Layer the cheese evenly and then layer meat and pepper onion mix.


Top with layer of provolone cheese mix and seasoning.


Roll into bread shape and twist to make circle.


Bake at 350 F for 35 to 45 minutes until fully baked through cheese will start to seep through.



Judge Guy Bucci tries one of the entries. (THG/MarySusan Hoffman. To purchase photos in The Gazette, call (609) 704-1940.)


Other

Italian American Stallion

Kristi Schleyer


1 package of your choice frozen/fresh or make your own homemade dough

1/4-pound low salt ham

1/4-pound prosciutto

1/4-pound Genoa salami

1/4-pound American cheese

1/4-pound provolone cheese

1/4-pound sharp provolone cheese

1 – 1 1/2 cups of shredded mozzarella

1/2 jar of drained chef’s cut pepperoncini

3 tablespoons butter


Heat oven to 350 F and prepare baking sheet with parchment paper.


Roll out dough onto a lightly floured surface or parchment so that it forms into a rectangle.


Beginning at one end, place American cheese layer down the length of the dough. Do not overlap.


Then, place a layer of ham slightly overlapping.


Layer provolone cheese overlapping slightly.


Then, add a layer of salami.


Add a layer of shredded mozzarella and spread out evenly.


Then, layer prosciutto.


Add a layer of sharp provolone.


Top with pepperoncini and spread out evenly.


Pull the dough up and begin to roll into a log form tucking in the ends.


Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits.


In a microwavable-safe bowl, melt the butter for about 30 seconds.


Brush completely over the bread.


Bake for 30-35 minutes or until lightly golden (cooking time may vary).


Remove to a large cutting board to set for about 15 minutes before cutting to serve.


Pepperoni

Pepperoni Bread

Sandra Carberry


1 ball dough homemade or store bought

3 tablespoons Italian seasoning

8 ounces mozzarella freshly shredded

1/2-pound sharp provolone

1/2-pound pepperoni

1/2-pound hard salami

1/2-pound prosciutto

1/2 cup pepperoncino

1 egg for egg wash


Make dough according to directions. Sprinkle dough with 2 tablespoons of Italian seasoning. Layer with the provolone cheese. Next, add layer of pepperoni. Sprinkle on mozzarella cheese. Layer with hard salami then sprinkle with pepperoncino. Layer with prosciutto. 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 F oven on the bottom rack for 35 minutes.


Sausage

Sausage, Tomato, Basil Bread

Sandra Carberry


1 ball of dough homemade or store bought

3 tablespoons Italian seasoning

8 ounces mozzarella freshly shredded

1-pound provolone, parsley, garlic sausage (no casing)

1 and 1/2 fresh chopped tomatoes

4-5 large leaves of fresh basil, chopped

2 tablespoons pecorino Romano

1 egg for egg wash


Chop tomatoes and parsley, mix together in a bowl and let strain in mesh strainer until much of the moisture from the tomatoes is gone. Put the mixture in a bowl and toss with Romano cheese. Make dough according to directions. Sprinkle with mozzarella cheese. Sprinkle with tomato mixture. Fry the sausage until fully cooked and sprinkle on lastly. 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 and a little Romano cheese. Place in a 375 F oven on the bottom rack for 35 minutes.


Judge Albert Tomasello enjoys the breads. (THG/MarySusan Hoffman. To purchase photos in The Gazette, call (609) 704-1940.)

Pepperoni

Pepperoni Bread

Bobby DiGerolamo


Cooper sharp cheese

Mild provolone cheese

Sliced pepperoni

Grated cheese

Pizza dough


Roll our dough and layer ingredients.


Bake at 350 F for 32-35 minutes.


Other

Hoagie Bread

Bobby DiGerolamo


Capicola

Hand salami

Cooper sharp cheese

Mild provolone cheese

Homemade twisted peppers

Grated cheese

Pizza dough


Roll out dough and layer ingredients.


Bake at 350 F for 35-38 minutes.


Pepperoni

Tuscan Herb Pepperoni Bread

Renee Krell


For dough:


4 cups flour

1/4 cup Tuscan Herb Olive Oil (from Tales of the Olive)

1 packet active dry yeast

1 teaspoon sugar

1/2 teaspoon Kosher salt


For the filling:


6 ounces grated fresh Parmesan cheese

16 ounces grated fresh mozzarella cheese

2 cups thin sliced pepperoni


Heat oven to 350 F. Activate yeast with 1/2 cup warm water (100-110 F) and sugar. Let sit until foamy (about five minutes). Meanwhile, measure flour and whisk in salt. Add yeast, olive oil and about 1 cup warm water. Knead dough for 5 minutes. Place in an oiled bowl and cover. Let rise for at least 45 minutes in a warm place. Divide dough into 4 equal parts for small rolls, or in half for large rolls. Punch down dough and roll into a rectangle. Shingle pepperoni into a single layer. Add a thin, even layer of fresh Parmesan, and then a generous layer of mozzarella (about a 1:3 ratio of Parmesan to mozzarella). Carefully fold ends of bread and roll to shape bread, pinching it sealed. Place seal-side down onto a baking sheet lined with parchment paper. Brush dough with a beaten egg, and sprinkle a little Parmesan cheese on top. Bake small pepperoni bread for at least 15 minutes (20 minutes for large), until golden brown. Rotate pan hallway through cook time. Allow bread to rest for at least 10 minutes after baking before cutting.


Pepperoni

Pepperoni Bread

Joey Mellons


Pizza dough

Pepperoni

Pepper jack cheese

Butter

Heat oven at 350 F for 30-35 minutes.

Pepperoni

Pepperoni Bread

Joanne Pasold

1 pizza dough

3/4-pound pepperoni (slicing)

3 cups whole milk mozzarella cheese

1 egg beaten

Italian seasonings

Heat oven at 350 F for 35 minutes.

Pepperoni

Pepperoni Bread

Tanya LaGuardia

1 pizza dough (fresh or frozen)

American cheese

Mozzarella cheese

Sandwich size sliced pepperoni

Egg wash

Italian herbs


Heat oven at 350 F for about 30 minutes.


Pepperoni

Pepperoni Bread

Liz Mercadante


Pizza dough and filling for pepperoni bread

3 cups flour

1 cup warm water

1 teaspoon salt

1 teaspoon sugar

2 tablespoons olive oil

1 1/2 teaspoons Romano cheese shredded

1-pound mozzarella cheese shredded

1 package of pepperoni

Garlic salt

Italian seasoning


Mix dough and let rise about an hour.


Spread dough on large pizza pan.


Drizzle with about 1 tablespoon olive oil.


Sprinkle garlic salt on top.


Spread 1-pound shredded mozzarella cheese and then sprinkle 1 1/2 teaspoons Romano cheese and Italian seasoning.


Spread 1 package of pepperoni.


Roll the pepperoni bread and let rise 2 hours. Sprinkle garlic salt on top and Italian seasoning.


Bake at 450 F for 20-23 minutes.


Pizza Sauce:


Big can crushed tomatoes

1 1/2 teaspoons sugar

1 teaspoon salt

2 teaspoons dried basil and oregano


Judge Louis Pantalone enjoys the breads. (THG/MarySusan Hoffman. To purchase photos in The Gazette, call (609) 704-1940.)

Pepperoni

The Big Grams

Nicole Palladino


French bread

16 slices of Genoa salami

16 slices of pepperoni

8 slices of mozzarella cheese

8 slices of provolone cheese


Heat oven to 350 F for 30-35 minutes.


Beef

Cheesesteak Stromboli

Nick Palladino


French bread

1-pound sliced ribeye

8 slices of mozzarella cheese

8 slices of Cooper sharp cheese


Heat oven to 350 F for 30-35 minutes.


Other

The No Neck

Nick Palladino


French bread

Genoa salami

Hot ham

Mortadella

Provolone cheese

Mozzarella cheese


Heat oven to 350 F for 30-35 minutes.


Pepperoni

Pepperoni Bread

Anita Hoffman


1 pizza dough (fresh)

1/2 pound sliced pepperoni

3/4 pound American cheese


Press out dough evenly onto a flat cookie sheet. Line with a thick layer of American cheese covering the dough, followed by pepperoni. Roll 3 times, being sure to fold in the edges. Cook at 375 F for 45 minutes or until golden brown. Remove from oven and place on a cooling rack.


Vegetable

Spinach & Tomato Bread

MarySusan Attard


1 pizza dough (fresh)

3/4 pound provolone cheese

Large bag of fresh spinach

2 tomatoes

4 cloves garlic

Garlic powder

Onion powder

Salt

Pepper


Cut up garlic and cook in olive oil. Add spinach and cook down; season with garlic powder, onion powder, salt and pepper to taste. Once cooked remove from heat and let cool. Squeeze spinach once cooled to remove excess liquid.


Dice up 2 tomatoes; remove seeds.


Press out dough evenly onto a flat cookie sheet. Line with a thick layer of Provolone cheese covering the dough. Spread spinach and tomatoes. Roll up the bread; be sure to fold in the edges.


Cook for 40 minutes (or until golden) in a 375 F oven. Remove from oven and place on a cooling rack.