PEPPERONI AND CHEESE BREAD
- Cooking Time: 20-25
- 1 can refrigerated french bread dough or 1 loaf frozen or fresh bread dough
- 1 package pepperoni slices (also works well with turkey pepperoni)
- 1.5 cups shredded mozzerella cheese
- 1/4 cup parmesean cheese
- Egg wash (egg white, water)
Preheat oven to 350.
Roll out bread dough and sprinkle with mozzerella and parmesean cheeses, place pepperoni (as much as desired) on top of the cheese.
Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal.
Brush top and sides of loaf with beaten egg.
If desired, top loaf with cheese, pepperoni, and/or Italian seasoning.
Make a few diagonal slices in top of loaf for air to escape while cooking.
Bake on a stone or Reynolds parchment paper lined baking sheet at 350 for 20-25 min.
Remove from oven and let cool for 5 minutes before slicing.