Pepperoni Bread

Probably the oldest recipe I have that I have been making personally.  This is a GREAT appetizer, it travels well, and the only downside is that you will eat way too much of it.

1 package of frozen Bridgeford bread dough
1 1/4 to 1 1/2 pounds of sliced pepperoni
1 1/2 pounds mozzarella shredded
Olive oil and flour

Let the bread dough thaw in the refrigerator overnight.  Rub each loaf (3) with a little olive oil and leave out until it is room temperature.  Using the flour and a rolling pin, roll each loaf out into a large rectangle.  Spread 1/2 pound each of pepperoni and mozzarella.  Roll the bread into a log.  Seal the seams with olive oil, sprinkle with flour, and let each loaf sit for an hour to rise.  Place in the oven at 325 degrees for 25 minutes, until bread is golden brown.  Remove from oven, slice, and enjoy.  This recipe makes 3 loaves.