I’ve served this dish to teens, college students and a women’s group. Easy and delicious, it’s sure to please at your table as well.
—Rachel Jackson, Pennsville, NJ
Takes: 25 min. • Makes: 1 1/2 dozen slices
1 tube (11 oz.) refrigerated crusty French loaf
2 Tbsp. olive oil
1/2 tsp. dried basil
1 pkg. (3 1/2 oz.) sliced pepperoni
2 cups (8 oz.) shredded part-skim mozzarella cheese
1 cup meatless spaghetti sauce, warmed
1. Preheat oven to 350°. Unroll loaf of dough at the seam into a square; cut in half. Combine the oil and basil; brush lengthwise down half of each rectangle to within 1/2 in. of edges. Layer brushed side with the pepperoni and cheese. Fold plain dough over filling and pinch edges to seal. Place on greased baking sheets.
2. Bake for 10-15 minutes or until golden brown. Cut into slices. Serve warm with spaghetti sauce.
Per serving: 119 cal., 7g fat (3g sat. fat), 12mg chol., 331mg sodium, 9g carb. (2g sugars, 1g fiber), 6g pro.