Pepperoni Bread (Using Refrigerator Loaf)

Recipe by CookinDiva
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

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