Peppy Provolone Slices Recipe

4.5 2 5
Peppy Provolone Slices Recipe
Peppy Provolone Slices Recipe photo by Taste of Home
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Peppy Provolone Slices Recipe

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4.5 2 5
Publisher Photo
Lois Clay of Belle Vernon, Pennsylvania makes this quick-to-fix treat using frozen bread dough. For added flavor, try dipping the slices in either pizza or spaghetti sauce.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 8 ounces sliced pepperoni
  • 8 ounces sliced provolone cheese
  • 1 cup sliced jalapeno pepper rings

Directions

On a greased baking sheet, roll out dough into a 15-in. x 12-in. rectangle. Place half of the pepperoni lengthwise in two rows down center third of rectangle. Top with half of the cheese and peppers. Fold one side of dough over filling. Top with remaining pepperoni, cheese and peppers.
Fold remaining dough over filling; pinch edges and ends to seal. Bake at 350° for 20-25 minutes or until golden brown. Slice and serve warm. Yield: 4-6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppy Provolone Slices in Taste of Home June/July 2005, p61

Nutritional Facts

2 slices: 531 calories, 30g fat (13g saturated fat), 58mg cholesterol, 1449mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 25g protein.

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 8 ounces sliced pepperoni
  • 8 ounces sliced provolone cheese
  • 1 cup sliced jalapeno pepper rings
  1. On a greased baking sheet, roll out dough into a 15-in. x 12-in. rectangle. Place half of the pepperoni lengthwise in two rows down center third of rectangle. Top with half of the cheese and peppers. Fold one side of dough over filling. Top with remaining pepperoni, cheese and peppers.
  2. Fold remaining dough over filling; pinch edges and ends to seal. Bake at 350° for 20-25 minutes or until golden brown. Slice and serve warm. Yield: 4-6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppy Provolone Slices in Taste of Home June/July 2005, p61

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Reviews forPeppy Provolone Slices

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bgall3265 User ID: 6057676 206574
Reviewed Jul. 2, 2011

"I love this recipe!!! Along with the jalapenos I also add diced green chilis for a added kick!"

MY REVIEW
Cooper78 User ID: 2906305 139881
Reviewed Feb. 27, 2010

"Good, but a bit bland. I used a refrigerated pizza crust."

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