LANCASTER—The first recipe comes courtesy of Florence Cranny, a member of St. Anne Church in Rock Hill, who submitted this family favorite.
1 loaf of frozen bread dough, thawed
1 stick of pepperoni, cut into small cubes (if using a long stick, only use half)
1½-2 cups shredded sharp cheddar cheese
1 egg, beaten
Roll out thawed dough into an oblong shape on a floured surface. Brush half of the beaten egg on the dough. Spread cubed pepperoni pieces down center of the dough, then spread the cheese over the pepperoni, keeping it down the center. Fold the dough, overlapping the sides toward center, and pinch in the ends. Spread the remainder of the egg over the top and sides of dough. Bake on ungreased cookie sheet at 350 degrees for approximately 30 minutes. The top should be golden brown. Let the bread rest 10-15 minutes and serve warm.
This recipe was submitted by Catherine Davidson, who wrote that the dish is so popular, it won’t last 15 minutes at a party.
Hot Artichoke Dip
1 cup Hellmann’s mayonnaise
1 cup artichokes (not marinated in oil), chopped
1 cup Parmesan cheese
1 tablespoon garlic powder
1 small onion, chopped
Mix and bake 350 degrees until bubbly. Serve with wheat thins. The recipe can be doubled or tripled.