This is another Pampered Chef-inspired recipe... And a think ahead note: if you're not particularly fond of pepperoni and/or black olives, substitute chopped chicken and basil pesto! YUM!!Ingredients:
1 egg, separated
1/2 C chopped pitted ripe olives (small can, already chopped works perfect!)
1 container (about 15 oz) ricotta cheese (part-skim if desired)
1 1/2 C shredded mozzarella cheese, divided
1/2 C grated parmesan cheese
1/4 C snipped fresh parsley
1 box Krusteaz Country White bread mix (including yeast packet)
1 T Italian seasoning
1 C very warm water
4 oz sliced pepperoni
1. Preheat oven to 425.
2. Separate egg, dropping white into a medium bowl. Reserve the yolk for later use.
3. Add olives, ricotta cheese, 1/2 C mozzarella, parmesan and parsley to the bowl and mix well. Set aside.
4. In a large mixing bowl, prepare bread as directed on the box, adding the Italian seasoning with the water.
5. After kneading, divide the dough in half. Roll out one piece to fit the bottom of your baking dish. (I use a stoneware baker. If you use a regular baking dish, you should lightly grease and flour it 1st.)
6. Sprinkle 1/2 C mozzarella to within 1/2" of edge. Layer 1/2 of pepperoni then spread ricotta mixture evenly over pepperoni. Top with remaining pepperoni and mozzarella.
7. Roll out remaining dough and place over filling. Press dough all around to seal the edges.
8. Beat the reserved egg yolk and brush over dough with a pastry brush. Sprinkle with some more parmesan (I like to use shredded here.)
9. Cut slits in top crust. This is easiest to do with kitchen shears.
10. Bake for about 18 minutes, until deep golden brown. Keep a close eye so that it doesn't burn! Let stand 10 minutes before cutting.
