Pepperoni Pizza Loaf Recipe
- 1 loaf (1 pound) frozen bread dough, thawed
- 2 eggs, separated
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon minced fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 8 ounces sliced pepperoni
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/4 to 1/2 cup pickled pepper rings
- 1 medium green pepper, diced
- 1 can (2-1/4 ounces) sliced ripe olives
- 1 can (15 ounces) pizza sauce
- 1. Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough.
- 2. Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
Place seam side down; brush with egg whites. Do not let rise. Bake 35-40 minutes or until golden brown. Warm the pizza sauce; serve with sliced loaf.
Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed. Yield: 10-12 slices.
1 serving (1 slice) equals 296 calories, 17 g fat (6 g saturated fat), 66 mg cholesterol, 827 mg sodium, 24 g carbohydrate, 2 g fiber, 13 g protein.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.