Pepperoni Bread

By cacelias

This bread was first given to me as a Christmas gift from Diana Hadden. It is a great lunch or quick dinner, or gift to a friend. I make a vegetarian one for Russ, but you could add whatever other "pizza" ingredients you would like. Delicious as leftovers!

Recipe from Diana Hadden, Loveland, OH

Ingredients

• 2 loaves frozen bread dough, thawed
• 1/2 pound thinly slice pepperoni
• 2 packages provolone cheese, cut into thin strips
• 3 eggs
• 2 teaspoons oregano
• 2 tablespoons parmesan cheese

Preparation

Step 1

Mix eggs, oregano, and parmesan cheese in a small bowl and set aside.

Roll out the dough into a large circle, using a rolling pin, until very thin and about 15 inches in diameter. Generously spread egg mixture over the dough, reserving a small amount to brush on the loaves before baking.

Layer the pepperoni slices and provolone cheese over the dough evenly. You can add other vegetables if you would like. (ie: tomato slices, green pepper, yellow pepper, red pepper, onions etc...)

Roll the bread up tightly starting from the bottom end, tucking the ends in as needed.

At this point I usually cut the loaf in half, in order to fit on the pan.

Seal up the ends and brush the loaf with the reserved egg mixture.

Bake 350 degrees for 20-25 minutes.