Conference turris::cooks

    Also see 307.8
    
    For a book, try Casella --- listed in note 891.5
    
    The proper name for such a bread is linguica (spelling uncertain).
    Luchia's bakery in Nashua sells it regularly.

    This is a very common food found in West Virginia and Pennsylvania...
    we called it a pepperoni roll, and all of the local bakeries and
    stores, even Nat'l chains, sold them(in the deli).  When I was in
    school about 6 yrs ago, we'd buy one everyday for lunch for $1.
    
    They are WONDERFUL, but alas, I know of no recipe...but if you could
    come up with one and attempt to market it, you'd make a fortune!!!!
    
    Dee Dee
    

    See Note 61. for stuffed bread recipe.
    
    

    Hmm. Are you referring to what's called a "Strombolli"? It's basically
    pizza dough with mozzarella and pepperoni layed on it, then rolled
    up and baked. I've never actually made one from scratch because they're sold
    in the frozen section of the supermarket premade, they're actually
    almost as good as the kind you can get in a pizza shop.
    
    mike
    

    
    Re: .2
    
    Just to clear something up, linguica is actually a Portuguese sausage
    which Lucia's may be baking into some bread.  You can sometimes
    find Gaspar's Linguica (real good stuff) at Shaw's or Purity Suprememe
    (for those in the Nashua area).  One hint... don't settle for the
    linguica franks...  try to get the real thick pieces of linguica.
    The franks and patties just aren't the same.
    

I've used the store bought bread dough for making this before.  Just thaw it, 
let it rise, then beat it down till it's a large flat rectangle.  Then add 
whatever stuffing you want, and roll it up, making sure the ends and edges are 
sealed.  Brush it with milk before putting in the oven to bake like you would 
a regular loaf.  You can use a loaf pan, or a cookie sheet.  Make sure the 
fillings are not to wet or greasy, though.  That is to say, fry the pepperoni 
first to get most of the oil out of it.  It also helps to chop it up, instead 
of slicing the pepperoni so you don't en up biting off more then you can chew. 
(sorry, I  had to say it)

Also, try cooked spinach sauteed with mushrooms, garlic and parmesan cheese!

						     
							- JP

    
    		RECIPE FOR PEPPERONI BREAD (better late than never)
    
    
    4 rolls Pillsbury Cresent Roll dough
    2 lbs. pepperoni slices
    1 lb. provolone cheese
    egg
    parmesean cheese
    
    Roll cresent dough flat on cookie sheet
    Layer Pepperoni then cheese
    Put another layer of dough on 
    continue layers
    
    End with dough on top, brush with egg, and sprinkle with parmesean.
    
    Bake 350 for 10 minutes.
    

    Here is my recipe for pepperoni bread that I have passed around
    for years.  When you have to bring something to a party, it becomes
    the hit of the party and is the first thing gone.
    
    			Pepperone Bread
    	1 loaf of frozen bread dough
    	1 stick of pepperoni (have the butcher slice paper thin diagonals)
    	1 pkg. shredded cheddar cheese I sometimes use mozarella)
    	
    	Let dough thaw, divide in half and roll out each piece.  Lay
    	pepperoni on dough, put cheese on top.  Make a mixture of an
    	egg, garlic salt, oregano and some water; sprinkle mixture on
    	top of the cheese, reserving a little to brush on loaves.
    	Roll dough like a jelly roll, fasten each end.  Split top of
    	loaves and brush rest of mixture on top.
    
    	Bake in 350 degree oven for 25 to 30 minutes.
    	Slice when cool.
    
    This is absolutely delicious.  My daughters-in-law have adopted
    this recipe as their contribution to parties and cook-outs.
    
    Fran 

    No, just lay them out on cookie sheets or a jelly roll pan.  They
    won't fit into loaf pans, they are going to be long so that when
    you slice them they will be approximately 3 inch circles.
    
    And it is delicious.
    
    Fran

    Here's an easy Pepperoni Bread recipe:
    
    FOR TWO LOAVES:
    
    2 - Pillsbury Pizza Dough (in the dairy section)
    3/4 lb. of thinly sliced pepperoni
    1 large package of shredded Mozzerella cheese
    Romano cheese (grated)
    1 egg
    basil leaves
    garlic powder
    
    Spread out 1 Pizza Dough by hand.  Kind of pat it flat but not too
    thin.  Mix egg, basil leaves and garlic powder.  Brush on dough with
    pastry brush.  Sprinkle Romano cheese.  Place pepperoni in rows
    overlapping them but leaving 1 inch around dough.  Sprinkle half of
    the Mozzerella cheese.  Fold in ends an inch and start rolling like
    a jelly roll.  Close ends with toothpicks.  Bake at 350 for 25 minutes
    or until lightly brown.
    
    Enjoy!
    

    I have a couple of questions for reply .8 if anyone has made this
    recipe.
    
    1.	How many loafs will this make?
    
    2.	4 rolls of cresent rolls; are they four packages? 
    
    Thanks,
    cj