PEPPERONI, PROVOLONE, AND ITALIAN CHEESE BREAD

I use frozen dough. I usually make 4 at a time because they are eaten so fast! Do not eat if you have high cholesterol!!

Defrost dough. I let dough rise and punch it down once then rise again before the rolling begins.

Preheat oven to 350 degrees F.

Roll each ball of dough into a rectangle. Just put slices of pepperoni and provolone lengthwise over the dough and sprinkle with good grated Italian cheese. Fold one side and then other. Tuck ends. Place on cookie sheets that have been wiped slightly with olive oil.

Beat 1 egg some oregano and a little more grated Italian cheese and spread thin coat on the loaf.

Place in preheated 350 degree F oven. I check it in 20 minutes then give it another 10 or 15 minutes until golden, like Italian stick bread looks. Depends on oven also, so be careful.

VARIATION:
Sometimes I make broccoli, provolone, and Italian cheese bread same way.