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Ingredients
- 1 lb Frzn bread dough
- 1 x Egg, beaten
- 1/2 c. Grated Parmesan cheese
- 7 ounce Sliced pepperoni
- 8 ounce Mozzarella cheese, shredded
- 1/2 tsp Dry oregano
Directions
- 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 mix over dough, leaving a 1/2-inch margin at edges. Layer pepperoni and mozzarella cheese over egg mix, 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 min. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 397 | |
| Calories from Fat 187 | 47% |
| Total Fat 20.91g | 26% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.4g | |
| Cholesterol 70mg | 23% |
| Sodium 994mg | 41% |
| Potassium 175mg | 5% |
| Total Carbs 29.77g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.74g | 0% |
| Protein 21.08g | 34% |
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