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.
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.
Thaw bread dough, but do not let
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.
sugar, salt, garlic powder, and pepperoni into a large bowl. Add
Thaw bread dough until soft.
Beat
urface. Arrange half of the pepperoni over top, and sprinkle evenly
ey don't jinx your bread\", or just put it
Defrost bread according to directions; allow to rise.
Spread bread onto floured surface and pat into approximately 16 x 10-inch rectangle.
Will be difficult, can be smaller if unable to spread. Spread thin layer of tomato sauce, leaving 1-inch border without sauce.
Sprinkle with spices.
Press pepperoni between paper towels to remove excess oil.
Layer lots of pepperoni on sauce, sprinkle with cheese.
Fold 1/3 of bread over middle 1/3, then 1/3 over that, using small amount of water on fingertips, seal edges.
Roll out bread dough until flat. Combine beaten eggs and spices; spread 3/4 on bread dough.
Place pepperoni and cheese on bread and roll up long end.
Spread on remaining egg mixture. Bake at 350\u00b0 for 30 minutes.
Roll out bread to 10-inch round.
Mix egg and Parmesan cheese. Spread over bread.
Chop pepperoni in little pieces.
Sprinkle over bread.
Sprinkle Mozzarella cheese over pepperoni.
Roll up into a loaf.
Pinch ends together.
Place in greased pan.
Bake at 350\u00b0 until brown.
Oil or butter bread pans.
Thaw bread; do not let rise.
Roll out 1/2 to 3/4-inch thick.
Spread pepperoni over bread dough. Spread cheese over pepperoni; fold over bottom first, then top, then fold ends.
Let rise 3 to 4 hours.
Bake at 350\u00b0 for 30 minutes.
Let cool.
Makes 2 loaves.
Thaw frozen bread dough in refrigerator overnight.
Roll or pat thawed bread into a rectangle.
Slightly beat egg; spread some on dough layer.
Add pepperoni on top of egg.
Sprinkle with cheese.
Roll up like jelly roll style.
Connect ends or seal ends.
Brush with remaining egg.
Bake at 350\u00b0 for 30 minutes. Good served warm or cold.
Snack or meal.
Thaw frozen bread; roll out into a rectangle.
Spread out as much as possible.
Cover with pepperoni and cheese.
Roll as you would a jelly roll, lengthwise.
Pinch and seal edges and shape. Place, seam side down.
Bake at 350\u00b0 for 25 to 30 minutes.
Cover pan with foil for easy clean up.
Thaw frozen bread dough according to package directions;
Thaw and let rise 1 loaf of frozen bread dough (follow package directions).
On a slightly greased (oil) cookie sheet, spread dough into a rectangle.
Press pepperoni onto dough.
Spread Mozzarella cheese over pepperoni and then sprinkle with Parmesan cheese.
Roll lengthwise and pinch all edges.
Bake on cookie sheet at 350\u00b0 for 10 to 20 minutes or until brown.
Follow directions regarding thawing and rising of bread.
Roll out each loaf of bread separately.
Roll as thin as possible. Brush bread with egg.
Then sprinkle Italian seasoning over bread. Place 1/2 of pepperoni on bread.
Sprinkle on Mozzarella cheese. Roll bread tightly.
Repeat on other loaf.
Bake at 350\u00b0 for 20 to 30 minutes.
May be frozen for later use.
Thaw bread and roll out into a rectangle.
Beat the egg and brush on bread dough.
Put a layer of pepperoni and cheese down the middle of dough lengthwise.
Fold over and put another layer of cheese and pepperoni.
Fold over the other way and seal tightly.
Brush remaining egg over loaf.
Bake at 350\u00b0 for 30 minutes.
Thaw bread separately in plastic bags.
When it is just thawed, it is most pliable.
Roll out 1 loaf Rhodes bread on 13 x 19-inch cookie sheet.
Sprinkle oregano and garlic on dough and cover with slices of pepperoni and then with slices of Provolone cheese.
Begin to roll from bottom right corner.
Coat rolled loaf with oil.
Bake at 425\u00b0 for 20 minutes.
Thaw bread according to package directions. Flour a cutting board and roll the bread until it is elongated and air bubbles are out of dough. Spread pepperoni over rolled dough. Top with Mozzarella cheese. Roll the bread as tightly as you can from end to end. Bake at 350\u00b0 for 30 minutes.