Pepperoni Bread (using Refrigerator Loaf)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (14 ounce) package refrigerated bread dough (see note)
• 1/4 cup pepperoni, chopped (about 2 ounces)
• 1/4 cup black olives, chopped
• 1 tablespoon parsley, chopped
• 1/4 cup parmesan cheese, grated
• 1/4 teaspoon black pepper, fresh ground

Recipe

• 1 preheat oven to 350 degrees.
• 2 pillsbury makes an italian loaf and a french loaf - both work fine. remove unbaked bread from refrigerator tube; unroll.
• 3 place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. roll up loaf and pinch to seal.
• 4 place on non-stick baking sheet. using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling.
• 5 make-ahead hint - you can make them to this point, then cover and refrigerate until ready to bake.
• 6 bake 350 degrees for 28-29 minutes until nicely browned.