Directions:
- Let dough rise in large, oiled bowl or pan, covered, until at least double in size (4-5 hours or overnight). Roll into a rectangle 1/8 thick on floured surface. Place overlapping slices of provolone, mozzarella and pepperoni across dough, leaving a bare 1/2 edge all around. Brush egg all over cheeses and pepperoni. Sprinkle generously with parmesan and roll up. Pinch seam closed, sealing well, and place seam side down on oiled pan. You can leave the roll straight or roll it into a circle or spiral or horseshoe - be creative!) Pinch ends closed, sealing well.
- Brush half of remaining egg on sides and top. Cover with damp towl and let rise for 30-40 minutes. Bake at 400 for 20 minutes, then at 350 for 10 minutes, until golden brown. Cool 5 minutes and slice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.8 Kcal (1050 kJ) | ||
| Calories from fat | 167.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.61g | 29% | |
|---|---|---|---|
| Cholesterol | 68.36mg | 23% | |
| Sodium | 845.13mg | 35% | |
| Potassium | 137.59mg | 3% | |
| Total Carbs | 1.33g | 0% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 19.49g | 39% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 374.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 329.89 Kcal (1381 kJ) | ||
| Calories from fat | 220.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.48g | 29% | |
|---|---|---|---|
| Cholesterol | 89.92mg | 23% | |
| Sodium | 1111.65mg | 35% | |
| Potassium | 180.98mg | 3% | |
| Total Carbs | 1.75g | 0% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 25.63g | 39% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.2mg | 5% | |
| Calcium | 492.4mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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