Monday, July 12, 2010

Olive (Pepperoni) Cheese Bread #81

This is my mom's favorite Pioneer Woman recipe.  The only problem is that I don't like olives.  My mom suggested I try it with pepperoni instead.  So where this recipe calls for olives, I used pepperoni instead!

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

1.  Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2.  Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
* Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
 The ruling:
I accidentally turned the oven up to 425, so this got a little brown, but this bread is amazing.  Besides switching the olives for pepperonis, I also omitted the green onions.  I could make this as a french bread pizza and eat it alone any day.

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