Pepperoni Bread Lunch
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pizza crust mix
|
* |
| ½ | cup |
water
hot |
|
| 12 | slices |
pepperoni
thin |
*
|
| 6 | slices |
provolone cheese
|
|
| 1 | each |
tomatoes
half of, thinly sliced |
|
| 2 | small |
green bell peppers
cut into strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pizza crust mix
|
* |
| 118 | ml |
water
hot |
|
| 12 | slices |
pepperoni
thin |
*
|
| 6 | slices |
provolone cheese
|
|
| 1 | each |
tomatoes
half of, thinly sliced |
|
| 2 | small |
green bell peppers
cut into strips |
|
Directions
Preheat oven to 375℉ (190℃).
In small bowl add pizza dough with water.
Blend and let stand 10 minutes.
Place dough on floured surface and flatten.
Place pepperoni and cheese evenly over dough; add tomatoes and peppers.
Bake in preheated 350℉ (180℃) F oven for 20 minutes, or until crust is golden.
