8 eggs
1/4 c. milk
1/2 tsp. basil, crushed
1/8 tsp. pepper
2 tbsp. butter, divided
1/3 c. chopped green pepper
1/4 c. sliced scallions
1 (3 1/2 oz.) pkg. sliced pepperoni, chopped
3 1/4 c. all purpose flour
1 tbsp. sugar
1 tsp. salt
1 pkg. fast-rising active dry yeast
1 c. hot water (125 to 130)
1 tbsp. olive oil
1 tbsp. grated Parmesan cheese

Preparation: In medium bowl, beat eggs until blended. Remove 1 tablespoon beaten egg and set aside for glaze. Add milk, basil and pepper to remaining eggs. In large skillet, melt butter over medium heat. Add green pepper and scallions. Cook, stirring, about 3 minutes until scallions are tender. Pour in eggs. Cook, stirring occasionally, until mixture begins to set. Remove from heat. Stir in pepperoni; pour into bowl and cool.

In large bowl, combine 2 1/4 cups flour, sugar, salt and yeast. Stir in hot water and oil. Mix in enough reserved flour to make a soft dough. On lightly floured surface, knead dough 4 minutes. Cover; set aside 10 minutes.

Grease a large baking sheet. On lightly floured surface, roll dough into a 14 x 10 inch rectangle; place on baking sheet. Spread egg mixture lengthwise down center. Starting about 1/2 inch from filling, on the sides, cut 1 inch wide strips from filling to edges of dough. Alternately fold strips of dough from opposite sides, on an angle across filling; cover. Fill a large shallow roasting pan half full with boiling water. Place baking sheet over pan; let dough rise 15 to 20 minutes.

Preheat oven to 400 degrees. Brush loaf with reserved beaten egg. Sprinkle with Parmesan cheese. Bake 25 minutes or until golden brown. Remove to wire rack. Cool slightly; serve warm.

Per serving: about 510 cals; 20 g protein; 22 g fat; 56 g carbs; 858 mg sodium.