It's

Cozy Food Friday!

Today's recipe comes from

THE MYSTERY WRITERS' COOKBOOK

THE SECRET INGREDIENT

What's cozier than a cup of tea, a warm fire, and drooling over the mouth-watering food featured in your favorite mystery novels?

Some of today's most exciting mystery writers invite you to take a behind the scenes peek into their characters' kitchens where, among the stashed poisons, the sharpened knives, and the recipes for murder, the secret ingredients for their killer recipes are all spelled out.

Recipes from Andrea J. Johnson, G.P. Gardner, Rose Kerr, Lori Robbins, Jen Collins Moore, Judy L. Murray, Genevieve Essig, Grace Topping, Linda Norlander, Allison Brook, Judith Gonda, Lena Gregory, Kim Davis, Jackie Layton, Heather Weidner, and Colleen J. Shogan. Compiled and edited by Dawn Dowdle.

PEPPERONI BREAD

photo property of www.tastykitchen.com

From the Washington Whodunit Mysteries by

Colleen J. Shogan

photo property of www.maplewoodroad.com

Ingredients

Cooking spray

1 package refrigerated classic pizza crust dough (Pillsbury or any other brand is fine)

4-6 ounce pepperoni, sliced and cut up into small pieces

8 oz. shredded mozzarella cheese

8 oz. sliced provolone (about 8 generous slices)

Olive oil

photo property of www.the spruceeats.com

Instructions

   Spray a baking or cookie sheet with cooking spray

   Preheat over to 400°.

   Roll out pizza crust onto the cookie sheet. Don't stretch it too thin.

   Spread the pepperoni on top of the dough. Make sure the pepperoni covers the entire dough, including corners.

   Spread entire amount of mozzarella on top of the pepperoni, once again making sure the cheese covers the entirety of the rolled-out dough.

   Place slices of provolone on top the mozzarella, reserving 2 slices.

   Carefully roll up the dough lengthwise, like a jelly roll. You need to roll slowly to prevent the dough from tearing.

   Close up the ends of the roll.

   Brush the roll lightly with olive oil.

   Make shallow cuts at an angle on top of the roll.

  Place the half slices of provolone on top the roll, in between shallow cuts.

  Place in heated oven for 25-30 minutes. Watch it to make sure it doesn't burn.

  After removing the roll from the oven, let it cool for 10 minutes.

  Slice the pepperoni roll and serve immediately. Or place the unsliced baked roll in the refrigerator after wrapping it in foil. Slices can be reheated in the oven or microwave.

photo property of www.365 days of baking.com

Doesn't that sounds good?

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