Pepperoni Bread BLT
Pepperoni Bread BLT
Ingredients
For the Pepperoni Bread
- 2 cups shredded mozzarella cheese
- 4 ounces pepperoni slices, small, round
For the BLT Filling
- 12 slices bacon, cooked until crispy
- 1/2 cup mayonnaise
- 2 Roma tomatoes, thinly sliced
- 4 leaves green leaf lettuce, washed and dried
- 1 cup alfalfa sprouts
- 1 avocado, pitted, peeled, and sliced
- 1/4 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Preheat oven to 375°F. Line a large baking sheet (approximately 13x18 inches) with parchment paper or a silicone baking mat.
⏱️ 2 min•🌡️ 375
- 2
Spread the shredded mozzarella cheese evenly over the prepared baking sheet, forming a rectangle roughly 10x14 inches. Arrange the pepperoni slices closely together in a single layer on top of the cheese, ensuring the entire cheese layer is covered.
⏱️ 5 min
- 3
Transfer the baking sheet to the preheated oven and bake for 12 to 15 minutes, or until the cheese is golden brown and crispy, and the pepperoni edges are slightly curled. While the pepperoni bread bakes, cook the bacon until crispy using your preferred method (pan-fry, oven-bake, or microwave). Drain excess fat and set aside.
⏱️ 15 min•🌡️ 375
- 4
While the pepperoni bread cools slightly on the baking sheet (about 5 minutes), slice the Roma tomatoes and avocado. Wash and dry the green leaf lettuce and alfalfa sprouts.
⏱️ 5 min
- 5
Carefully transfer the pepperoni bread to a cutting board or large plate. Spread the mayonnaise evenly over one half of the pepperoni bread. Layer the cooked bacon strips over the mayonnaise. Top with sliced tomatoes, green leaf lettuce, alfalfa sprouts, and sliced avocado. Season lightly with freshly ground black pepper.
⏱️ 5 min
- 6
Carefully fold the other half of the pepperoni bread over the fillings to create a large sandwich. Using a sharp knife, cut the large Pepperoni Bread BLT into four equal portions. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pepperoni Bread BLT
Ingredients
For the Pepperoni Bread
- 2 cups shredded mozzarella cheese
- 4 ounces pepperoni slices, small, round
For the BLT Filling
- 12 slices bacon, cooked until crispy
- 1/2 cup mayonnaise
- 2 Roma tomatoes, thinly sliced
- 4 leaves green leaf lettuce, washed and dried
- 1 cup alfalfa sprouts
- 1 avocado, pitted, peeled, and sliced
- 1/4 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Preheat oven to 375°F. Line a large baking sheet (approximately 13x18 inches) with parchment paper or a silicone baking mat.
⏱️ 2 min•🌡️ 375 - 2
Spread the shredded mozzarella cheese evenly over the prepared baking sheet, forming a rectangle roughly 10x14 inches. Arrange the pepperoni slices closely together in a single layer on top of the cheese, ensuring the entire cheese layer is covered.
⏱️ 5 min - 3
Transfer the baking sheet to the preheated oven and bake for 12 to 15 minutes, or until the cheese is golden brown and crispy, and the pepperoni edges are slightly curled. While the pepperoni bread bakes, cook the bacon until crispy using your preferred method (pan-fry, oven-bake, or microwave). Drain excess fat and set aside.
⏱️ 15 min•🌡️ 375 - 4
While the pepperoni bread cools slightly on the baking sheet (about 5 minutes), slice the Roma tomatoes and avocado. Wash and dry the green leaf lettuce and alfalfa sprouts.
⏱️ 5 min - 5
Carefully transfer the pepperoni bread to a cutting board or large plate. Spread the mayonnaise evenly over one half of the pepperoni bread. Layer the cooked bacon strips over the mayonnaise. Top with sliced tomatoes, green leaf lettuce, alfalfa sprouts, and sliced avocado. Season lightly with freshly ground black pepper.
⏱️ 5 min - 6
Carefully fold the other half of the pepperoni bread over the fillings to create a large sandwich. Using a sharp knife, cut the large Pepperoni Bread BLT into four equal portions. Serve immediately.
⏱️ 3 min