Roll out dough (defrosted) on a greased cookie sheet.
Spread until thin as close to edges as possible.
Beat egg and brush half of it over the dough.
Alternate salami, pepperoni and Provolone over bread.
Sprinkle all other ingredients over bread as for a pizza.
Roll like a jelly roll, covering dough with remaining egg after each turn.
Seal ends and place seam side down.
Brush top with egg and sprinkle sesame seed on top.
Bake at 325\u00b0 for 30 to 45 minutes.
Let bread rise.
Roll dough 1/2-inch in thickness.
Place layer of cheese on dough, then place layer of pepperoni on cheese. Spread on pizza sauce.
Repeat with cheese, pepperoni and sauce until you reach the desired thickness.
Roll into loaf pan (oblong).
Tuck ends in before baking.
Bake at 350\u00b0 for 35 minutes or until golden brown.
Stretch French bread into large rectangle.
Place pieces of pepperoni on bread covering it, but leaving a border.
Place Provolone on top of pepperoni the same way.
Fold edges of bread to make a border, then fold lengthwise each side to center and fold once more to overlap.
Bake at 325\u00b0 for 10 to 15 minutes until golden brown.
Follow pizza recipe.
Combine 1/4 cup water, 2 tablespoons oil and contents of box.
Knead dough for 5 minutes or until smooth. Divide dough in half; cover dough for 5 minutes.
Using a rolling pin, spread out dough in circle.
Place pepperoni on dough, overlapping each piece, then do same with Provolone cheese.
Roll dough up generously and pick with fork.
Cover and let rise for 15 minutes.
Brush with butter and grated cheese and bake at 375\u00b0 for 15 to 20 minutes.
Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Roll dough out to 9 x 12 rectangle.
Combine all seasonings and margarine and brush lightly on dough (save some for top of bread).
Arrange pepperoni on top and cover with cheese.
Rollup like a jelly roll very tightly to look like a loaf of french bread.
Place seam on bottom, brush top with remaining butter mixture.
Bake at 350 for 30 mins on cookie sheet. Cool 15 minutes before cutting.
In bread machine pan, place the first seven ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose medium crust color.
Just before final kneading, (usually machine will beep at this time) add the pepperoni.
Make a 1 1/2 lb loaf.
Do not use delay timer feature for this recipe.
Preheat oven to 350\u00b0.
Coat cookie sheet with cooking spray. Unroll dough onto sheet; cover dough with cheese slices, then top with rows of pepperoni slices.
Starting at short end, roll up dough; place, seam side down, on cookie sheet.
Using knife, make 5 (1-inch) slits along top of dough.
Bake 25 to 30 minutes or until golden brown.
Cool 5 minutes before slicing.
Yield: 12 servings.
Make the roll mix according to directions.
Roll out flat, about 1/2-inch thickness.
Spread butter over dough.
Cover with pepperoni, then with Mozzarella cheese.
Roll up; bake until bread is done in a 350\u00b0 oven.
ven to 350 degrees.
Pillsbury makes an Italian Loaf and
Unroll bread.
Leave 1 inch border, brush the rest with beaten egg. Sprinkle good amount of Parmesan cheese over the bread then sprinkle Mozzarella.
Layer the meat.
Roll up.
Tuck in sides and pinch all seams.
Brush with remaining egg. Bake 350\u00b0
for 30 minutes on baking stone.
Mix roll mix according to package directions; let rest 5 minutes.
Mix together 1 egg with cheese and oregano.
Grease jelly roll pan and spread roll mix out (use flour on fingers so dough won't stick).
Spread egg mixture over dough; top with cheese and pepperoni slices, overlapping each slice.
Roll up jelly roll style.
Pinch seams.
Let rest 20 minutes.
Bake at 350\u00b0 for 20 minutes until almost golden brown.
Brush with margarine and return to oven for 5 minutes.
Serve with salad.
Melt yeast in hot water.
Add rest of box.
Mix and roll out to pizza size.
Slice pepperoni and layer slices with slices of Mozzarella and spread on dough.
Roll and shape like horseshoe. Brush with beaten egg yolk.
Bake for 10 minutes at 400\u00b0 and 20 minutes at 350\u00b0.
Mix egg, oregano, sugar, parsley flakes and dash of salt together.
Unroll the loaf.
Spread egg mixture on bottom 1/3 of loaf.
(Leave some mixture for the top.)
Put pepperoni on next 1/3 of loaf.
Add Mozzarella cheese to next 1/3 of loaf.
Fold over; slits go on top.
Add remaining egg mixture.
Sprinkle with sesame seed.
Bake at 350\u00b0 for 30 minutes.
Roll out dough. Layer pepperoni and cheese.
Roll dough back up.
Place on greased cookie sheet.
Beat egg with a little water. Brush top of dough with egg.
Bake at 400\u00b0 until golden brown, about 15 to 20 minutes.
Slice to serve.
Thaw bread dough.
When thawed, roll on floured board until rectangular in shape.
Add pepperoni and shredded Mozzarella cheese, leaving about 1 inch of dough on edges with no cheese. Roll up dough, jelly roll fashion, and place, seam side down, in a ring on greased cookie sheet.
Bake according to bread recipe, or until brown on top.
Great!
Follow directions on roll mix, but do not add egg or let it rise.
After dough is mixed, roll out immediately on a floured surface into a rectangle shape.
Mix cheeses together and spread on top of dough.
Lay pepperoni on top of cheeses.
Add spices. Roll up tightly like a jelly roll.
Bake at 350\u00b0 for 20 to 25 minutes on a baking sheet.
Brush with melted margarine over loaf and bake for 5 more minutes.
Let cool before cutting.
Thaw bread dough, but do not let
Thaw bread dough until soft.
Beat
sugar, salt, garlic powder, and pepperoni into a large bowl. Add