Pepperoni Rolls

This year I've been living with my fiance's sister, Erin, and she's moving out soon. Having come to love many of the things that I make, without taking much of an interest in the "How To" portion of our time together, she'll be using this blog as her cook book. I make these pepperoni rolls for lunches on work days, and she's requested that I post the recipe. It's super straight forward and makes a yummy lunch!

Prep Time: 6 hours
Cook Time: 12-15 minutes

Ingredients:

• 1 frozen bread loaf
• 1/8 lb sandwich pepperoni
• 1/2 c mozzarella cheese
• pinch garlic powder
• olive oil 

Directions:
Put the frozen dough on a cookie sheet and lather it with olive oil, then cover it with saran wrap, put it in the turned off oven and let it sit for 6 hours. The dough will thaw and just about double in this time. Cut the thawed, raised dough into 4 pieces. Stretch each piece by hand into a rectangle (about 4"x8") and layer 4 pieces of pepperoni, a pinch of cheese and a bit of garlic powder into it. Roll the whole thing up and set it back on the cookie sheet with the seam on the side. (I like the crusty bit of bread that the side-seam creates when it bakes. If you don't like that, put the seam on the bottom)

Repeat for the rest of the dough hunks.

Bake at 425 for 12-15 minutes. Brush the rolls with butter or olive oil when the first come out of the oven for nice soft crust, or just let them cool for a crispier crust.