Aunt Nancy’s Pepperoni Bread

 

1 lb. bread dough

¼ lb. sliced pepperoni

¼ lb. shredded mozzarella cheese

optional: garlic, olives, roasted red peppers

 

Roll dough into rectangle.  Sprinkle with cheese and pepperoni, leaving a one-inch margin at far edge.  Roll up from long side, pinching edges to seal.  Let rise in warm place for 30 minutes.

 

Bake on jelly roll pan (pan must have lip to catch drippings) at 350º degrees for 20 to 30 minutes depending on thickness of loaf. 

 

Refrigerate or freeze if not serving immediately.  Reheat at 350º for 15 minutes if refrigerated, 30 minutes if frozen.