Anti-Pasto Stuffed Bread Recipe

Ingredients:

• 1 frozen bread loaf (white or wheat)
• 1 pkg. pepperoni
• 1 bell pepper
• 1 onion
• 2 tsp. extra virgin olive oil
• 1 small can black olives
• 1 small jar green olives
• 2 tbsp. extra virgin olive oil
• 1 tsp. basil
• 1 tsp. oregano
• 1 1/2 cups mozzarella cheese, shredded

Directions:

Spray a cookie sheet with non-stick spray, place frozen bread loaf on sheet and spray with non-stick spray and let thaw and rise. In the meantime, core and seed bell pepper, peel and quarter onion and place on a seperate cookie sheet. Brush 2 teaspoons of olive oil over top of both vegetables and broil in oven until bell pepper is slightly burnt. Remove from oven and place bell pepper in a sealed baggie and allow to sweat for 30 minutes.

Remove bell pepper from baggie and remove skin and discard. Slice skinned bell pepper into strips and set aside with quartered onion. In a large bowl place bell pepper, onion, olives, pepperoni, basil, and oregano and stir until well mixed and allow to marinade until bread loaves are thawed and raised.

When bread loaves are thawed and raised, roll out with a rolling pin to stretch to all corners and sides of cookie sheet. In the center, layer all the meat, olives, and vegetables. Start to roll the dough like you would a burrito, by folding the short ends over the filling first then by tucking the lengthwise section of the dough and folding over until the filling is completely covered.

Preheat an oven to 350 degrees. Brush the filled dough with olive oil and dust with garlic salt/powder (optional). Cut three slits down the middle of the bread loaf. Allow the anti-pasto loaf to raise for 30 minutes in a warm place. Bake for 20-25 minutes till golden brown. Slice and serve will still warm.