flour for dusting surface
1 lb. fresh bread dough or pizza dough
1/3 lb. sliced pepperoni
1 8-oz. package shredded mozzerella
1 tsp. Italian seasoning
1 tsp. dried onion flakes
1 tsp. garlic powder
cornmeal for dusting pan & bread loaf, optional
Preheat oven to 425 degrees F.
Lightly dust work area with flour. Roll dough to a large rectangle (how big the rectangle is depends on the elasticity of your dough, you don't want any holes), approx. 16" x 20".
Layer pepperoni slices evenly over dough. Spread cheese evenly over pepperoni. Sprinkle spices evenly over cheese. Roll jelly-roll style, pinching all ends and tucking to seal.
Rub loaf with corn meal (optional) and place on a large cookie sheet with rims (in case bread leaks). Bake for 20 - 25 minutes or until dough is lightly browned. Let cool 5 minutes and cut into slices. Makes a great appetizer!
Kath
mama2calli@aol.com