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    You are in: Home / Recipes / Pepperoni Bread (Using Refrigerator Loaf) Recipe
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    Pepperoni Bread (Using Refrigerator Loaf)

    Pepperoni Bread (Using Refrigerator Loaf). Photo by Cookin'Diva

    1/5 Photos of Pepperoni Bread (Using Refrigerator Loaf)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Cookin'Diva's Note:

    Start with a tube of refrigerator bread dough, then add pizza-like toppings, roll up and bake until golden. This loaf is great served alongside spaghetti, or serve slices as an appetizer with a marinara dipping sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (14 ounce) package refrigerated bread dough (see note)
    • 1/4 cup pepperoni, chopped (about 2 ounces)
    • 1/4 cup black olives, chopped
    • 1 tablespoon parsley, chopped
    • 1/4 cup parmesan cheese, grated
    • 1/4 teaspoon black pepper, fresh ground

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Remove unbaked bread from refrigerator tube; unroll.
    3. 3
      Place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. Roll up loaf and pinch to seal.
    4. 4
      Place on non-stick baking sheet. Using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling.
    5. 5
      MAKE-AHEAD HINT - you can make them to this point, then cover and refrigerate until ready to bake.
    6. 6
      Bake 350 degrees for 28-29 minutes until nicely browned.

    Ratings & Reviews:

    • on November 21, 2009

      55

      Really great--simple-delicious-fun!I added some fried peppers, onions and mushrooms in place of the black olives(none in the cupboard). Mine baked in approximately 18 minutes! We both really loved this and DH took the leftovers for his lunch the next day--he said it warmed up fine in the microwave. Thanks for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2009

      55

      Boy this is a great recipe! I didn't use the olives, otherwise made as directed and was pleasantly surprised with just how good it was. I served this with pasta but with a salad I think it could be a meal on its own. Thanks for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2009

      55

      Tastes great and easy. Had with turkey pepperoni, peccarino cheese and green peppers, served with homemade spaghetti and meatballs. Everyone enjoyed, will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Pepperoni Bread (Using Refrigerator Loaf)

    Serving Size: 1 (20 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 24.8
     
    Calories from Fat 16
    65%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 3.6 mg
    1%
    Sodium 112.9 mg
    4%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.0 g
    0%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    refrigerated bread dough

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