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Roman Candle Pepperoni Bread

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Roman Candle Pepperoni Bread
From Melinda Mayo
 
1 loaf frozen bread dough
olive oil
Dash ground black pepper
Dash Garlic Powder
1 pkg pepperoni slices
1 pkg Pastrami
1 pkg Mozzarella cheese slices
 
Thaw bread dough overnight. Roll out as thin as possible. Brush bread
with olive oil.
Then sprinkle with black pepper and garlic powder.
Cover with pepperoni, pastrami, and mozzarella. Roll tightly in jellyroll fashion (beginning at the wide side).
Seal by moistening the edges with a little water.
Let stand and rise for 4-5 hours. Bake at 350 degrees for 30 minutes. Cool for 10 minutes before slicing.
Serve warm with marinara sauce.
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