PEPPERONI BREAD
This has long been a family favorite, and an often requested favorite of my soon-to-be son-in-law. But it also has lots of other possibilities..think Reuben Loaf!
Provided by Hildi Valenzano
Categories Other Appetizers
Time 50m
Number Of Ingredients 5
Steps:
- 1. Preheat your oven to 350 degrees. On a lightly floured surface, unroll the Pillsbury dough, carefully stretching into a uniform rectangle.
- 2. Beginning at one end of the rectangle, place the pepperoni slices over top of the dough, overlapping just a little bit. Leave a small strip of dough at one end without pepperoni, you'll use this as your end seam to seal the loaf.
- 3. Next, sprinkle the shredded cheese over the pepperoni. My family likes a lot of cheese, but you may find that 2 cups is enough for you.
- 4. Now you want to roll the dough to make a long log shape, beginning at the covered end and rolling to the uncovered end of the triangle.
- 5. Place the loaf, seam side down, on a rimmed baking sheet. With a serrated knife, place 3-4 cuts in the dough to vent the loaf...this is an important step...if you don't do this the loaf could break open.
- 6. Lightly spray the loaf with cooking spray. Sprinkle with grated parmesan and the Italian spices.
- 7. Bake 30-45 minutes, until golden brown. We serve this with individual cups of marinara sauce.
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