Fall Break Baking

Fall break in October was the first time I had a chance to attempt some of the recipes I had recently pinned on pinterest. I took over my mother's kitchen and tempted the family with some simple, yet delicious recipes I made!

Bloomin' Pizza Bread

recipe adapted from http://www.the-girl-who-ate-everything.com

While not the most healthy, this was absolutely delicious! One of the better recipes I have crafted. The family agreed. Even my picky ten year old brother ate it.

1 loaf sourdough bread

1 package of sliced mozzarella/provolone cheese 

1 package of pre-sliced pepperoni

3 tablespoons butter, melted

1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping

Preheat oven to 350 degrees 

I took the sourdough bread and sliced it length wise, without cutting all the way through the bottom crust, and then sliced it width wise, again, not cutting out the bottom crust. This is somewhat difficult, but as long as you do your best and don't cut all the way through the bottom it should work out fine.

I then stuffed the bread with the sliced cheese and pepperoni, other vegetables can be added, but this might get messy, seeing as eating the final product is already quite messy!

After that's all stuffed in the bread, mix the butter, garlic powder, Italian seasoning, and some of the parmesan cheese together and then brush it over the top of the bread, letting it soak into the bread. The leftover parmesan cheese is for sprinkling over the top of the finished product.

The recipe says to wrap in foil and bake for 15 minutes and then unwrap and bake for 10 more minutes. I just winged it, baking it until it was a little crispy brown! Then my family and I dug in! The dipping sauce was important in getting the full experience. This was so good! I can't wait to make it again.