Pepperoni Bread. Question

[Rumpus]

I am making pepperoni bread to take to a party tonight. I am using fresh pizza dough. When it rises, I will roll it out. Can I fill it, refrigerate it, and bake it just before I leave, even if it stays in the fridge for a couple of hours or more before I bake it, or should I bake it ahead of time and reheat it. I hate to wait until the last to put it together, bake and take it.

 

[We_Love_Disney]

I am making pepperoni bread to take to a party tonight. I am using fresh pizza dough. When it rises, I will roll it out. Can I fill it, refrigerate it, and bake it just before I leave, even if it stays in the fridge for a couple of hours or more before I bake it, or should I bake it ahead of time and reheat it. I hate to wait until the last to put it together, bake and take it.

So long as you cover it while it is refrigerated, and adjust the baking time to incorporate the coldness, you will be fine. You could also take it out of the refrigerator about an hour before you bake, to bring to room temperature. I wouldn't reheat.

 

[Rumpus]

So long as you cover it while it is refrigerated, and adjust the baking time to incorporate the coldness, you will be fine. You could also take it out of the refrigerator about an hour before you bake, to bring to room temperature. I wouldn't reheat.

Thank you. You don't think it will "over rise? The fridge should stop that from happening, right? Have you heated up the pepperoni in the microwave to eliminate some of the grease?