Serves: 5
Total Calories: 413
Yield: 15 slices
Thaw dough according to package directions and let rise. After dough has risen, cut in half; roll out each half as thin as possible. Layer with Swiss cheese and pepperoni. Beat egg and spread thinly over pepperoni and cheese. Sprinkle with Parmesan cheese. Roll into loaves. Bake at 350° for 30 minutes or until golden brown.
This Short-Cut Pepperoni Bread recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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