Pepperoni Bread (Using Refrigerator Loaf)
- Reviews 7
Ready In: 40 mins
Serves: 6
Ingredients
- 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
- Preheat oven to 350 degrees.
- Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Remove unbaked bread from refrigerator tube; unroll.
- 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.
- 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.
- MAKE-AHEAD HINT - you can make them to this point, then cover and refrigerate until ready to bake.
- Bake 350 degrees for 28-29 minutes until nicely browned.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off