Pepperoni Bread A.K.A. Stuffed Bread A.K.A. Anything Bread

This is one of those recipes that you can turn into so many different things that you could almost call it;"Anything Bread".The more colorful the fillings you choose to use the prettier the pattern is when you slice it . My Aunt Jay made hers with italian Sausage, she would use the italian sausage my Uncle Louie made in his butcher shop. His sausage had just the right amount of fennel seed and spices. The only real trick is not overstuffing it, this way you can roll it up into a neat little loaf without it bursting. Even if it does burst a little, it won't harm the taste any.


Pepperoni Bread

1 loaf frozen bread dough, thawed in refrigerator overnight

1/4 tsp. oregano

1/4 tsp. seasoned salt

1/2 tsp. parsley flakes

1/4 tsp. garlic powder

1 cup grated Provolone cheese (other cheeses optional)
1 cup grated mozzarella

3 tbsp. melted butter

3 1/2 oz. pkg. thin sliced pepperoni, quartered

Roll dough out to 9 x 12 inch rectangle. Brush 1/2 of the butter lightly over dough. Combine oregano, seasoned salt, parsley flakes and garlic powder sprinkle over buttered dough. Arrange pepperoni on top and cover with cheeses. Roll like a jellyroll very tightly to look like a loaf of French bread, pinch to close. Lay seam side down on pan. Brush with remaining butter mixture. Bake at 350 degrees for about 30 minutes. Cool before cutting.