This is great to slice up for casual parties. People can't get enough of it. It also keeps very well for a few days in the refrigerator. Just cut off a slice, pop it in the microwave for a bit & enjoy.
Each loaf requires:
1 refrigerated canned pizza crust
½ pound smoked deli ham, shaved
1 ½ cups mozzerella cheese, shredded
¼ (approx.) of an 8 oz bag of pepperoni slices
¼ cup melted butter or margarine
Preheat oven to 350 degrees. Grease loaf pan with butter or Pam.
Roll out pizza dough on flat surface with roller. Do not roll it too flat, and don’t make the shorter ends much wider than the length of your loaf pan. Keep it in a rectangular shape.
Brush with melted butter & apply a light dusting of garlic powder.
Sprinkle mozzerella evenly over dough. Place pepperoni slices in rows until dough is covered. Put ham evenly over cheese & pepperoni.
Start at one short end of the dough & start rolling it up. As you go, fold the outside (long) edges inward & roll everything over these edges, to seal the loaf. Continue doing this until it’s completely rolled up.
Carefully pick the loaf up & place it in the pan, with the sealed edge on the bottom. Brush it with melted butter.
Bake 50-55 minutes, depending on how hot your oven is. For the first 40 minutes or so, keep a sheet of aluminum foil loosely over the top or it will get too brown. Take the foil off during the last 15 minutes of baking. The tricky part is getting the inside baked without overbaking it all.
This is based on using a metal pan. I have not tried using glass pans, so the baking time and/or temperature might need to be adjusted.
(I used to use frozen bread dough, and went through the process of thawing out the dough & letting it rise, & then rolling it flat. Rolling it flat was pretty difficult, & I found that the pizza dough does just as well. Bread dough is always an option, though. Fresh bread dough would probably be amazing )