Ingredients

1 Pillsbury refrigerated crusty French loaf bread.

1 tablespoon all-purpose flour

1/2 cup pizza sauce or marinara sauce, plus additional for dipping

1 cup (8 oz) mozzarella cheese, shredded

1/4 cup pepperoni slices, chopped

1/2 cup fresh spinach leaves (optional), coarsely chopped

Directions

Preheat oven to 375ºF.

Grease a Bundt or angel food pan with cooking spray. Open the French bread and place the dough log on a surfaced sprinkled with the flour. Use your palms to roll the log of dough until it is about 20 inches long. Circle the dough into a ring and pinch the edges to seal. Place in the prepared pan and bake for 20 to 22 minutes, or until the top starts to brown.

Let the bread cool in the pan for 5 minutes. If using a Bundt pan, invert the ring onto a cutting board. If using an angel food pan, just transfer the ring to a cutting board. Let the bread cool to the touch and use a serrated knife to cut slices about 1-inch apart in the bread around the ring, making sure not to cut all the way through the loaf.

Stuff a rounded teaspoon of pizza sauce or marinara sauce between each slice. Then, stuff mozzarella cheese between each slice, reserving a few tablespoons of the cheese. Stuff a few pieces of pepperoni and spinach leaves between each slice. Transfer to a baking sheet lined with parchment paper. Lightly sprinkle the remaining cheese over the loaf.

Bake for an additional 7 to 10 minutes, or until the cheese begins to brown. Serve with extra pizza sauce or marinara sauce (warmed) on the side for dipping.

    

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