Pizza Slug (aka Pepperoni Roll)

I have used frozen bread dough, homemade bread dough and also homemade pizza dough for this recipe, all with good results.

If using frozen bread dough, allow to thaw completely.
Then, allow your dough to rise once and punch it down.
Using a rolling pin, roll one loaf out into a rectangular shape, about 1/8 inch thick.

Brush on 1 tablespoon of olive oil, coating the entire surface to the edge. Sprinkle on 1 teaspoon each of oregano and basil. (Fresh is awesome too – put on to taste).

Now put on your pepperoni and Canadian bacon as you would any pizza, as much as or little as you like.

Sprinkle 1 cup of mozzarella cheese over all.

Starting at the end farthest from you, roll the dough up into a log. Tuck in the ends. I usually form a crescent shape, and place it on half of a round pizza pan or stone.

Repeat with the second loaf of dough, placing the crescent on the other side of the round pan.

After you’ve rolled it, allow to sit and rise slightly in a warm place, about 2o minutes.

When ready to bake, brush on a little olive oil so it gets a nice brown color as it bakes.

Bake at 325 degrees, for about 35-45 minutes (depending on your oven). When using frozen bread dough, it will be 45 minutes or longer in order to make sure the bread is cooked all the way through. Pizza dough won’t take as long to bake.

Allow to sit and cool slightly before cutting. We warm up our favorite pizza sauce and serve it on the side for dipping.