INGREDIENTS

INSTRUCTIONS

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, 1997.

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