| 1 | Loaf Rhodes White Bread, thawed and risen |
| 1 teaspoon | Extra virgin olive oil |
| 3 1/2 ounce | Package pepperoni, thinly sliced |
| 1/2 pound | Shredded mozzarella cheese |
| 1/2 cup | Chopped Greek olives |
| 1/2 teaspoon | Italian seasoning |
| 1 teaspoon | Cornmeal |
| 3 tablespoons | Grated, fresh Parmesan cheese |
Spray board or counter with non-stick cooking spray. Roll dough to a 12x15-inch rectangle. Brush dough with olive oil. Spread with the pepperoni, mozzarella cheese, olives and sprinkle with Italian seasoning. Roll up tightly along the long side of the rectangle. Pinch the seam and ends tightly closed. Place on sprayed baking sheet sprinkled with corn meal. Cover with sprayed plastic wrap. Let rise about 15 minues. Remove wrap. Sprinkle top of bread with Parmesan cheese and a pinch of Italian seasoning. Bake at 375 degrees F. 20-30 minutes or until golden brown and crispy. Cool before cutting.