4 oz chunk of pepperoni
2 tbsp shredded Parmesan cheese
2 tbsp chopped, fresh parsley
3 finely chopped cloves garlic
1 tbsp olive oil
1/2 tsp dried Italian seasoning
1 (11 oz tube) refrigerated crusty French loaf dough
1 egg, beaten

Preheat oven to 350°F.

Coat a large baking sheet with cooking spray. Quarter pepperoni lengthwise, cut crosswise into 1/4-inch thick pieces.

In a small bowl, combine pepperoni, cheese and parsley, reserve. Combine garlic, oil and seasoning.

On work surface, unroll dough into rectangle. Cut lengthwise in half to create 2 rectangles. Dividing equally. Spread garlic mix, then reserved pepperoni mix over dough to within 1/2-inch of edge.

Starting with a long side, roll up each rectangle separately, jelly-roll style, into a rope. Twist ropes together to create long loaf. Press ends together to seal.

Place on baking sheet, tucking ends under loaf. Brush with egg.

Bake 20-25 minutes until golden. Cool for 10 minutes.

Great as an appetizer to any pasta dish.

Submitted by: Sherry Monfils