Pepperoni Pizza Loaf

This is usually the time of year when many people start an exercise program as a New Year’s resolution. It seems that the gym is extra crowded and it is hard to get a treadmill, bike or other machines. It would be nice to have a treadmill or bike at home, however it takes motivation to use them and we do not have the space in our little twin home. I am more motivated by going to the gym and see some of the same people every day. It is also nice to have a change in my workout such as water exercises a couple of times a week. Those of us who go to the same place each day keep one another accountable by noting that they have been missing for a while. I go to the gym all year, even throughout the summer months when I get additional walking in the neighborhood.

I cannot remember if I shared a similar recipe for this pizza loaf previously but if I did, I apologize. This would be a great Super Bowl snack to serve.

1 Loaf of frozen bread dough (1 pound, thawed)

2 Eggs, separated

1 Tablespoon grated Parmesan cheese

1 Tablespoon olive oil

1 Teaspoon fresh parsley, minced

1 Teaspoon oregano

1/2 Teaspoon garlic powder

1/4 Teaspoon pepper

8 Ounces sliced pepperoni

2 Cups shredded mozzarella cheese (8 ounces)

1 Can mushroom stems and pieces, drained (4 ounces)

1 Green pepper, diced

1 Can sliced ripe olives (2 1/4 ounces)

1 Can Pizza sauce (15 ounces)

Roll out dough on greased baking sheet into 10×15 rectangle. In a small bowl combine eggs yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush evenly over the dough.

Arrange pepperoni, mozzarella cheese, mushrooms, green pepper and olives over the dough. Roll up jelly roll style starting with the long side; pinch seams to seal and tuck ends under. Place seam side down, brush with egg whites. Do not let rise, bake 35-40 minutes at 350 degrees until brown. Serve with warmed pizza sauce. You may vary the filling by using ham, or cooked bacon and other cheeses. This should yield 10-12 slices.

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