Pepperoni Bread (Using Refrigerator Loaf)

Name: Pepperoni Bread (Using Refrigerator Loaf)
Ingredients: 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

6 ingredients

6 steps

Ingredients

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

Directions

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.