Cheesy Pepperoni Bread

I am back in the kitchen again, if even for just a quick and I mean quick supper.  This is a take off of a recipe that my Mother-In-Law does.  I used what I had on hand and came up with something close that still works really well.

Cheesy Pepperoni Bread
I
ngredients:
1 can store-bought Pillsbury Italian or French bread--you could absolutely make your own dough- I was just short on time
1 cup shredded mozzarella cheese--I used a pizza mixsliced pepperoni--any kind; I used what I had in my freezer (just had to defrost)
marinara sauce for dipping--I used canned stuff on hand

Directions:
Preheat oven to 350 degrees. Unroll the bread dough so that it makes a large rectangle. Sprinkle generously with the mozzarella cheese, then top with desired amount of pepperoni. Carefully roll the dough jellyroll style into a loaf and place seam side down on a baking sheet lined with parchment paper or foil. Bake 18-20 minutes, or until the top is golden brown.

Bun in the Oven

So, I haven't really been cooking very much lately in the kitchen.  Instead, I have been cooking a little bun in the oven.  I am currently 12 weeks along and so readyto be done with first trimester.  One more week to go.  I am hoping that by then I will be up to actually cooking a little bit more.  Brian has been doing much of the cooking which has resulted in easy foods becuase my stomach and body can't handle much of anything after a long day of teaching. 

We are so thrilled to welcome Baby A in ealry May.  Right now I am set for Cinco de Mayo.  Here is to more than just baking the bun in the oven in the next few weeks!