1 loaf Pillsbury Pizza Crust
About 4 oz. pepperoni slices
Assorted cheeses
2 eggs
1/2 C Parmesan cheese
1 T oregano
Flatten crust to an approximately 9 by 13 inch rectangle. Whip the eggs Parmesan cheese, and oregano together. Pour 2/3 of this mixture onto the flattened pizza crust. Top the egg mixture with a layer of cheeses and follow with a layer of pepperoni slices. Roll the bread up jelly-roll style starting with the long side. Pinch seams closed, especially the ends. Put seam side down on a cookie sheet that has been greased with olive oil. Brush the top with the remaining egg mixture. Bake at 350 degrees for 25-30 minutes or until nicely browned. When the bread comes out of the oven, poke holes into the hot bread to release any air bubbles. When cooled thinly slice and serve. Can be served at room temp or cold.
Recipe is from the Siereveld family. I always make two loaves at a time and bake both on the same cookie sheet or jelly roll pan. I make a spinach version using 1 package of frozen spinach that is thawed and squeezed well as a substitution for the pepperoni.