1 tube (11 ounces) refrigerated crusty French loaf
2 tablespoons Crisco® Light Olive Oil
1/2 teaspoon dried basil
1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup meatless spaghetti sauce, warmed
Unroll loaf of dough at the seam into a square; cut in half. Combine oil and basil; brush lengthwise down half of each rectangle to within 1/2 in. of edges. Layer brushed side with pepperoni and cheese. Fold plain dough over filling and pinch edges to seal. Place on greased baking sheets.
Bake at 350° for 10-15 minutes or until golden brown. Cut into slices. Serve warm with spaghetti sauce.