Pepperoni And Cheese Loaf
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizers, Breads | 8 | Servings | |
INGREDIENTS
| 1 | lb | Frozen bread dough |
| 1 | Egg, beaten | |
| 1/2 | c | Grated Parmesan cheese |
| 7 | oz | Sliced pepperoni |
| 8 | oz | Mozzarella cheese, shredded |
| 1/2 | t | Dried oregano |
INSTRUCTIONS
1997 Thaw dough and allow to rise according to package directions. Turn out dough onto a lightly floured surface. Roll/press dough into a large rectangle (approximately 15" by 12"). Combine egg and Parmesan cheese, stirring well; spread egg mixture over dough, leaving a 1/2-inch margin at edges. Layer pepperoni and mozzarella cheese over egg mixture, and sprinkle with oregano. Roll up dough jellyroll fashion. Seal edges, and fold under ends. Transfer loaf, seam side down, to an ungreased baking sheet. Bake at 375° for 30 minutes. Cut into slices to serve. Cindy's Notes: I usually use a little less pepperoni -- maybe 6 ounces. I always used to have a "blow out" in the loaf as it baked -- the cheese would break through the dough and run out onto the baking sheet. I've started making slits through the top of the loaf. This seems to reduce how often it blows out. NOTES : DarlingCL@aol.com Recipe by: 1982 Southern Living Annual Recipes Posted to MC-Recipe Digest V1 #464 by DarlingCL@aol.com on Feb 1,
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Nutrition (calculated from recipe ingredients)
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Calories: 352
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 54.8mg
Sodium: 816.4mg
Potassium: 120.8mg
Carbohydrates: 41.7g
Fiber: 1.8g
Sugar: 2.4g
Protein: 20.6g