Pepperoni Bread – refrigerated pizza dough, pepperoni and provolone cheese rolled up to make a great appetizer – remember the marinara for dipping!
13.8 ounce package of refrigerated pizza dough
6 ounces of sliced pepperoni
8 ounces of sliced provolone cheese
3 tablespoons of butter
1 teaspoon of garlic powder
1 teaspoon of Italian seasoning
Preheat the oven to 375 degrees F. and prepare a baking tray with a rim by spraying it with cooking spray.
Remove the pizza dough from the jar and spread it on a lightly floured or parchment surface so that it measures about 10 X 15 – inches.
Starting at one of the longer ends, place the pepperoni in an overlapping layer along the length of the dough.
Break some of the provolone slices in half and place them on top of the pepperoni.
Lift the dough from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the pepperoni.
Repeat adding the pepperoni and cheese and rolling up until the dough is completely rolled up.
Place the seam side of the roll down on the prepared rim baking sheet. You may have to curve it to fit.
In a microwave safe container, melt the butter for about 30 seconds.
Mix garlic powder and Italian seasoning.
Brush thoroughly over pepperoni bread.
Bake for 20-25 minutes or until lightly browned.
Place on a large cutting board and let stand for 3-5 minutes before cutting to serve.