Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| White Bread | 1 slice (30g) white | 79 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 loaf frozen white bread dough
- ½ tsp. vegetable shortening
- ¾ tsp. fresh chopped parsley or parsley flakes
- ¾ tsp. oregano
- 4 tsp. chili flakes, optional
- 4 oz. thinly sliced pepperoni
- 2 cups shredded Mozzarella cheese or (3 cups grated Colby)
Directions
Spread shortening over the frozen dough.
Place dough in a plastic bag and fasten. Let thaw and rise for 7-8 hours.
Remove bread from the bag and spread dough on a 10x15-inch no-stick sheet. Sprinkle parsley, chili flakes (optional), and oregano over the dough.
Cover dough entirely with the sliced pepperoni leaving ¼-inch on each side uncovered.
Top with Mozzarella. Roll up lengthwise.
Pinch the seam together.
Place seam-side down and prick the top with a kitchen knife.
Bake 350° F for 20-25 minutes. Let set for 5 minutes.
Cut into ¾ inch slices after taking it out of the oven. Serve warm and plain or with any side dish, main dish, or appetizer.