Pepperoni Bread (Using Refrigerator Loaf)

• 1 (14 ounce) package refrigerated bread dough (see note)
• 1/4 cup pepperoni, chopped (about 2 ounces)
• 1/4 cup black olives, chopped
• 1 tablespoon parsley, chopped
• 1/4 cup parmesan cheese, grated
• 1/4 teaspoon black pepper, fresh ground

1. Preheat oven to 350 degrees.
2. Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Remove unbaked bread from refrigerator tube; unroll.
3. Place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. Roll up loaf and pinch to seal.
4. Place on non-stick baking sheet. Using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling.
5. MAKE-AHEAD HINT - you can make them to this point, then cover and refrigerate until ready to bake.
6. Bake 350 degrees for 28-29 minutes until nicely browned.

bread, pepperoni, black olives, parsley, parmesan cheese, black pepper

Taken from www.food.com/recipe/pepperoni-bread-using-refrigerator-loaf-291227 (may not work)