My husband loves his mother’s Stromboli, although I like it I’m not a big fan of the salami she puts in it. So, I decided to just make a pizza roll using the ingredients we both liked. I typically make this using my pizza dough recipe but while reading Amber’s blog she mentioned using refridgerated bread dough. I figured why not give it a try, and I actually did like the consistency more. Excuse the dim pictures, this was last winter but still wanted to include this recipe for others to try!

Pepperoni Pizza Roll

• 1 roll of refrigerated french bread dough
• Pepperoni
• Mozzarella Cheese
• Parmesan Cheese
• Egg wash
• Sprinkle of favorite herbs, I used a tiny bit of basil and oregano

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Pre-heat oven to 350°F.

Roll out bread dough and sprinkle cheese along surface. Then place pepperoni on top, I made rows and tried to keep them close together so each turn in the finished roll would have some pepperoni.

Carefully, roll up the bread dough and pinch ends together and tuck ends underneath. I make sure seams are always underneath the roll when cooking. Make a few diagonal slices on the top of the roll, and brush top and sides with egg wash. Place a few pepperoni slices on top and sprinkle herbs and some Parmesan cheese over top.

Bake at 350°F for about 20 minutes, let cool for 5 minutes before serving.

Source: Amber’s Delectable Delights