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Reviewed: Apr. 29, 2003

This is better than another pepperoni bread I tried on here. I turned the bread upside down before putting in oven. Spread a little bit of egg on top and put garlic salt on top. And I used mozarella cheese on top and inside. DELICIOUS!!!! Bread stayed together and everything. This time I didn't use the recommended time to cook because last bread I made I burned it. So I kept an eye on it while it baked!!! Delicious...excellent for pizza lovers!!!!! 2 thumbs up!! Thanks Holly!!

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LUCILLEBEAU

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Reviewed: Apr. 29, 2003

Very easy but really good! I added some garlic salt to the top of the bread and some fresh grated parmesan!

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ROBINV

Cooking Level: Expert

Living In: Masontown, Pennsylvania, USA

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Reviewed: Jan. 12, 2003

This is hands down the best pepperoni bread we have ever had!

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STEPHANIE BAIR

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Reviewed: Apr. 16, 2002

The bread was ok, but unrolled slightly when it expanded during cooking so that when the roll was sliced afterward, some of the pepperoni fell out. I substituted freshly grated parmesan for the mozzarella, and used about half the pepperoni. Not bad, but probably won't make it again.

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JENNYLYNN1

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Reviewed: Apr. 2, 2002

Great Recipe. Made a couple for a party and everyone loved them. Made with Peppers and Mushrooms and as is and I liked the ones with the Peppers and Mushrooms better.

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25 users found this review helpful

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DNAVATTA

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Mar. 10, 2002

Great recipe. Eveyrone liked it. Make sure to put the seam side of the bread down on the pan.

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maxinohio

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Johnstown, Ohio, USA

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Reviewed: Mar. 9, 2002

Tasted good, will make again. Next time, I will add more things: green pepper, mushrooms, etc. And definitely would be good with a pizza sauce for dipping!

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23 users found this review helpful