Dinner on the Run

By Marilyn Hunter <

My first taste of pepperoni bread was several years ago on a cross-country road trip. A friend’s mom baked it for our long journey so we could make better time with fewer food stops. I’ve never forgotten her generosity or the convenience of eating something so delicious on the road.

With two busy boys and lots of practices, games and play dates, sometimes it’s impossible to eat dinner around the table. So for better or worse, the car sometimes doubles as the family table. We still chat about our day, about recess, the great football pass that was caught or missed, who kissed who on the playground and when the Dodgers are playing next. So moms, this one’s for you. It’s a recipe for the family table, when you can’t sit at the table.

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Pepperoni Bread

1 pound frozen bread dough, thawed
2 tablespoons olive oil
4 ounces sliced pepperoni
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon oregano
1 teaspoon garlic powder
Salt to taste
1 egg, beaten

Heat oven to 350 degrees F.

Roll out dough into a large rectangle about 12 x 14 inches. Brush with olive oil. Add layers of pepperoni, mozzarella and Parmesan cheeses. Sprinkle with oregano, garlic powder and salt.

Roll up dough into a cylinder shape and seal the seam by pinching closed with your fingers. Place the rolled dough seam-side down on greased baking sheet and brush with beaten egg.

Bake for 35 to 40 minutes or until golden brown.

Makes 8 servings

Note: It’s easy to add or substitute other ingredients for the pepperoni. Sometimes we make it with a drizzle of pesto, roasted red peppers and artichoke hearts, and once we added chopped leftover steak and a few crumbles of Gorgonzola. So if you think it would taste good on pizza, then it will taste good rolled up in pepperoni bread.

Note: Wrap and refrigerate leftovers. Reheat, wrapped in foil, in a 350-degree F. oven or a toaster oven for about 10 minutes, until heated through.

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