Pepperoni Rolls

¾ cup Sliced pepperoni
½ cup Mozzarella cheese, grated
½ cup Parmesan cheese, grated
2 tbsp. Dried parsley, finely chopped
1 Large egg, beaten
1 Loaf frozen bread dough

In a warm, humid place, thaw the bread dough until soft, and until it rises once, according to the directions on the dough package. Keep the dough covered with plastic wrap which has been lightly sprayed with cooking oil. After raising, roll the dough out into a rectangle about 7" by 12". Use a lightly floured surface and a floured rolling pin.

Mix the rest of the ingredients together. Spread the mixture evenly over the dough, stopping about " from the edge. Place the long side of the rectangle towards you, and then roll towards you, so that the roll is about 12" long. Tuck the roll in tightly as you roll it. Pinch the seam and the ends to keep it together.

Spray a cookie sheet lightly with cooking oil. Place the roll on the cookie sheet with the seam down. In a warm, humid place, allow the roll to rise a second time, according to the directions on the dough package. Allow the roll to raise for 45 minutes to an hour, until it increases half again in size. Keep the roll covered with plastic wrap which has been lightly sprayed with cooking oil.

Bake at 350° for 25 to 35 minutes, or until the roll is golden brown and sounds hollow when tapped. Brush the roll lightly with butter after removing it from the oven, to keep the outer crust soft.


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