Pepperoni Bread BLT
Pepperoni Bread BLT
Ingredients
For the Pepperoni Bread
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup pepperoni slices
For the Creamy Spread
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
For the BLT Filling
- 8 slices bacon, cooked until crispy
- 2 roma tomatoes, thinly sliced
- 4 leaves green leaf lettuce
- 1 cup alfalfa sprouts
- 1 avocado, pitted, peeled, and sliced
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
On the prepared baking sheet, spread the shredded mozzarella cheese into a thin, even rectangle, approximately 10x12 inches. Arrange the pepperoni slices in a single layer over the cheese, ensuring good coverage. Bake for 10 to 12 minutes, or until the cheese is golden brown and crispy around the edges.
⏱️ 12 min•🌡️ 400
- 3
While the pepperoni bread is baking, cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate.
⏱️ 8 min
- 4
In a small bowl, combine the mayonnaise, garlic powder, onion powder, and black pepper. Stir until well mixed. Set aside.
⏱️ 2 min
- 5
Prepare the remaining BLT fillings: slice the tomatoes, wash and pat dry the lettuce leaves, and slice the avocado.
⏱️ 5 min
- 6
Once the pepperoni bread is done, carefully remove it from the oven and let it cool on the baking sheet for 2-3 minutes. This allows it to firm up slightly.
⏱️ 3 min
- 7
Transfer the pepperoni bread to a cutting board. Spread the creamy mixture evenly over one half of the pepperoni bread. Layer with the crispy bacon, sliced tomatoes, green leaf lettuce, alfalfa sprouts, and sliced avocado.
⏱️ 3 min
- 8
Carefully fold the un-topped half of the pepperoni bread over the fillings to create a sandwich. Slice into 4 portions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pepperoni Bread BLT
Ingredients
For the Pepperoni Bread
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup pepperoni slices
For the Creamy Spread
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
For the BLT Filling
- 8 slices bacon, cooked until crispy
- 2 roma tomatoes, thinly sliced
- 4 leaves green leaf lettuce
- 1 cup alfalfa sprouts
- 1 avocado, pitted, peeled, and sliced
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
On the prepared baking sheet, spread the shredded mozzarella cheese into a thin, even rectangle, approximately 10x12 inches. Arrange the pepperoni slices in a single layer over the cheese, ensuring good coverage. Bake for 10 to 12 minutes, or until the cheese is golden brown and crispy around the edges.
⏱️ 12 min•🌡️ 400 - 3
While the pepperoni bread is baking, cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate.
⏱️ 8 min - 4
In a small bowl, combine the mayonnaise, garlic powder, onion powder, and black pepper. Stir until well mixed. Set aside.
⏱️ 2 min - 5
Prepare the remaining BLT fillings: slice the tomatoes, wash and pat dry the lettuce leaves, and slice the avocado.
⏱️ 5 min - 6
Once the pepperoni bread is done, carefully remove it from the oven and let it cool on the baking sheet for 2-3 minutes. This allows it to firm up slightly.
⏱️ 3 min - 7
Transfer the pepperoni bread to a cutting board. Spread the creamy mixture evenly over one half of the pepperoni bread. Layer with the crispy bacon, sliced tomatoes, green leaf lettuce, alfalfa sprouts, and sliced avocado.
⏱️ 3 min - 8
Carefully fold the un-topped half of the pepperoni bread over the fillings to create a sandwich. Slice into 4 portions and serve immediately.
⏱️ 2 min