Pepperoni Bread BLT
Pepperoni Bread BLT
Ingredients
For the Pepperoni Bread
- 42 turkey pepperonis
- 3/4 cup fat-free mozzarella cheese
For the Filling
- 3 tablespoons Greek yogurt
- 2 green leaf lettuce leaves
- 1/2 small tomato, sliced
- 1/3 avocado, sliced
- 1 handful sprouts
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a non-stick silicone mat. This is crucial as the cheese will stick to metal or glass.
⏱️ 5 min•🌡️ 375
- 2
Spread the 3/4 cup of fat-free mozzarella cheese onto the prepared parchment paper or mat in a rectangular shape, roughly 8x10 inches.
⏱️ 2 min
- 3
Arrange the 42 turkey pepperonis evenly over the mozzarella cheese, ensuring the entire surface is covered.
⏱️ 3 min
- 4
Bake the pepperoni and cheese in the preheated oven for 8-10 minutes, or until the cheese is melted, bubbly, and the edges are golden brown and crispy, forming a 'pepperoni bread'.
⏱️ 10 min•🌡️ 375
- 5
Once baked, carefully remove the baking sheet from the oven. Let the pepperoni bread cool for 1-2 minutes, then gently peel it from the non-stick mat or parchment paper. It should be pliable enough to fold.
⏱️ 2 min
- 6
Lay the pepperoni bread flat. Spread the 3 tablespoons of Greek yogurt evenly over one side of the pepperoni bread.
⏱️ 1 min
- 7
Layer the sliced 1/2 small tomato on top of the Greek yogurt.
⏱️ 1 min
- 8
Place the 2 green leaf lettuce leaves over the tomato.
⏱️ 1 min
- 9
Add the sliced 1/3 avocado on top of the lettuce.
⏱️ 1 min
- 10
Sprinkle the handful of sprouts over the avocado.
⏱️ 1 min
- 11
Carefully fold the pepperoni bread in half, encasing all the fillings to form a sandwich.
⏱️ 1 min
- 12
Cut the folded pepperoni bread in half to serve. Enjoy your Pepperoni Bread BLT!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pepperoni Bread BLT
For the Pepperoni Bread
- 42 turkey pepperonis
- 3/4 cup fat-free mozzarella cheese
For the Filling
- 3 tablespoons Greek yogurt
- 2 green leaf lettuce leaves
- 1/2 small tomato, sliced
- 1/3 avocado, sliced
- 1 handful sprouts
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a non-stick silicone mat. This is crucial as the cheese will stick to metal or glass.
⏱️ 5 min•🌡️ 375 - 2
Spread the 3/4 cup of fat-free mozzarella cheese onto the prepared parchment paper or mat in a rectangular shape, roughly 8x10 inches.
⏱️ 2 min - 3
Arrange the 42 turkey pepperonis evenly over the mozzarella cheese, ensuring the entire surface is covered.
⏱️ 3 min - 4
Bake the pepperoni and cheese in the preheated oven for 8-10 minutes, or until the cheese is melted, bubbly, and the edges are golden brown and crispy, forming a 'pepperoni bread'.
⏱️ 10 min•🌡️ 375 - 5
Once baked, carefully remove the baking sheet from the oven. Let the pepperoni bread cool for 1-2 minutes, then gently peel it from the non-stick mat or parchment paper. It should be pliable enough to fold.
⏱️ 2 min - 6
Lay the pepperoni bread flat. Spread the 3 tablespoons of Greek yogurt evenly over one side of the pepperoni bread.
⏱️ 1 min - 7
Layer the sliced 1/2 small tomato on top of the Greek yogurt.
⏱️ 1 min - 8
Place the 2 green leaf lettuce leaves over the tomato.
⏱️ 1 min - 9
Add the sliced 1/3 avocado on top of the lettuce.
⏱️ 1 min - 10
Sprinkle the handful of sprouts over the avocado.
⏱️ 1 min - 11
Carefully fold the pepperoni bread in half, encasing all the fillings to form a sandwich.
⏱️ 1 min - 12
Cut the folded pepperoni bread in half to serve. Enjoy your Pepperoni Bread BLT!
⏱️ 1 min