This is like pizza only rolled up and no sauce.
|1 lb.||Frozen Bread Dough, thawed, but still cold|
|1/2 lb.||Mozzarella Cheese|
|4&1/4 ozs.||Pepperoncini Peppers, drained, about 8|
Thaw the Frozen Bread Dough (a 1 pound loaf, 8 Texas size rolls, or 12 dinner rolls) overnight in the refrigerator.
Remove the dough from the refrigerator. If it is in rolls, knead them all together on a non-stick 13x9" jelly roll pan or cookie sheet with a lip. Grease the pan/sheet, place the dough on it and let it sit out to reach near room temperature without the dough beginning to rise.
Slice or shred the Mozzarella cheese. Thinly slice the Pepperoni. Slice the Pepperoncini Peppers in half lengthwise and remove the seeds and stem. Melt the butter. Preheat the oven to 350°F.
Evenly spread the bread dough out over the entire cookie sheet. Cover the dough with the mozzarella cheese, leaving 1&1/2" uncovered on one of the 13" sides and leaving 1/2" uncovered on the remaining three sides. Cover the cheese with the pepperoni. Distribute the Pepperoncini evenly over the pepperoni.
Starting on the 13" side with 1&1/2" of dough exposed, fold the exposed dough over the cheese/pepperoni/pepperoncini layers. From there, roll the dough as you would a jelly roll toward the other 13" side. Press and pinch the dough to seal the seams and ends. Position the dough roll, seam side down, diagonally on the pan/sheet. Brush with the melted butter and sprinkle with Salt, Pepper, and Paprika.
Bake it for 30 minutes. Remove it from the oven and allow to cool 10 minutes before slicing into 1" slices to serve.
This is a basic recipe to which you can make substitutions to your heart's content, e.g., provolone cheese for the mozzarella cheese or a mixture of the two; cooked Italian sausage or some other meat for the pepperoni. The original recipe called for Progresso Pepper Salad, but since that product has been discontinued, I've been using the Pepperoncini Peppers, which I do not like as well, so if anyone knows of a better substitute for Progresso Pepper Salad, please let me know.
I've noticed Rhodes makes a frozen pizza and italian bread dough product which I intend to try if I can ever find it in the stores.
Can be served with pizza sauce on the side for dipping.
Source: Donna Horstmann, wife of Gary, a friend from the seminary.
Yield: 1 loaf
Nutrition Facts per Serving:
45g Fat (52.7% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
3 1/2 Lean Meat
6 1/2 Fat
0 Other Carbohydrates.
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