Pizza Loaf

There’s plen­ty for every­body. You can share.

  • Ingre­di­ents:
  • 1 (1 lb.) loaf frozen bread dough, thawed
  • 2 eggs, sep­a­rat­ed
  • 1 tbsp. grat­ed parme­san cheese
  • 1 tbsp. olive oil
  • 1 tsp. minced fresh pars­ley
  • 1 tsp. dried oregano
  • 12 tsp. gar­lic pow­der
  • 14 tsp. pep­per
  • 8 oz. pep­per­oni
  • 2 cups shred­ded Mozarel­la cheese
  • 1 can (4 oz.) mush­rooms, drained
  • 14 to 12 cup green pep­per rings
  • 1 medi­um green pep­per, chopped
  • 1 can (2 14 oz.) olives, sliced
  • 1 can (15 oz.) piz­za sauce

On a greased bak­ing sheet, roll out dough into a 15×10 inch rec­tan­gle. In a bowl, com­bine egg yolks, parme­san cheese, olive oil, pars­ley, oregano, gar­lic, and pep­per. Brush over the dough. Sprin­kle with pep­per­oni, mozarel­la cheese, mush­rooms, pep­per rings, green pep­per, and olives. Roll up jel­ly roll style, start­ing with a long side. Pinch seam to seal and tuck under.

Place seam side down; brush with egg whites. Do not let rise. Bake at 350° for 35–40 min­utes or until gold­en brown. Warm the piz­za sauce, serve with sliced loaf.

Makes 10–12 slices.