Pillsbury makes a pizza dough that is leavened with baking soda and Glucono delta-lactone that I have found to be tolerable and quite useful. Tonight, I made pepperoni bread out of it, that I served with a side of tomato sauce for dipping. It's easy and delicious.
1 tube Pillsbury regular pizza dough (check ingredients to make sure you get the one that doesn't have yeast, of course)
6 thin slices of sandwich pepperoni
6 slices of provolone cheese
1 large egg
Preheat the oven to 350 F.
Prepare a baking pan with non-stick foil or parchment paper.
Open the tube of pizza dough, try to extract it without ripping it terribly, as it really wants to rip.
Flatten the pizza dough and place the six slices of pepperoni on the wider end. Place the six slices of provolone over that. Your dough should only be half covered with fillings.
Roll up the dough, starting on the short end with the fillings until it makes a loaf-like roll. Seal the edges.
Place on the baking pan and brush with beaten egg. You'll have quite a bit of egg left over. The egg will serve to make the bread shiny and golden.
Sprinkle egg-brushed top with salt and garlic powder.
Bake for about 25 minutes or until golden brown.
Serve hot with your favorite dipping sauce.