Pepperoni Bread

PEPPERONI BREAD

4 oz. chunk pepperoni
2 Tbsp. shredded Parmesan cheese
2 Tbsp. chopped fresh parsley
3 cloves garlic, finely chopped
1 Tbsp. olive oil
1/2 tsp. dried Italian seasoning
1 tube (11 oz.) refrigerated crusty French loaf 1 egg, beaten
dough

Preheat oven to 350 degrees. Coat baking sheet with cooking spray. Quarter pepperoni lengthwise; cut crosswise into 1/4" thick pieces (you should have about 1 cup). Combine pepperoni cheese and parsley; reserve. Combine garlic, oil and seasoning. On work surface, unroll dough into 13" x 12" rectangle. Cut lengthwise in half to create 2 (13" x 6") rectangles. Dividing equally, spread garlic mixture, then reserved pepperoni mixture over dough to within 1/2" of edge. Starting with a long side, roll up each rectangle separately, jellyroll style, into a rope. Twist ropes together to create long loaf; press ends together to seal. Place on baking sheet, tucking ends under loaf; brush with egg. Bake 20 to 25 minutes until golden. Cool on rack 10 minutes before serving. Makes 6 servings.