If you’re planning to take this savory, cheesy bread on a picnic, try to time it so it comes out of the oven about a half hour before you leave. Let cool for 20 minutes,
wrap in foil, and serve warm when you get there. It’s also terrific completely cooled, so you really can’t lose with this recipe.
Nonstick cooking spray
1 7.5-ounce package refrigerated biscuit dough (10 biscuits)
3 ounces cheddar cheese, shredded (about 3/4 cup)
2 ounces pepperoni, chopped
Preheat oven to 450¡F. Lightly coat a 9x5-inch loaf pan with cooking spray; set aside.
Flatten each biscuit slightly with your fingers; top with cheese and pepperoni. Pull the dough up and around the filling, pinching the edges to form a ball. Place the stuffed dough balls in the prepared pan (they should Þ t snugly).
Bake for 12 to 14 minutes or until golden brown. Serve bread while still warm. If packing for a picnic, cool 20 minutes on a wire rack and wrap in aluminum foil.
Servings: 1 loaf
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