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Christmas Tree Pepperoni, Pesto, and Cheese Appetizer Bread

1 loafBridgford Ready-Dough®, thawed
3 tablespoonspesto
12 slicesBridgford Pepperoni (1/3 cup), finely diced
½ cupmozzarella, shredded
¼ cupParmesan cheese, grated
1 teaspoondry Italian seasoning
2 tablespoonsmelted butter or olive oil mixed with 2 cloves of fresh minced garlic

Place loaf on a greased baking sheet. Lightly spray with vegetable oil and let rise until puffy. On a lightly floured surface, roll out dough to a thin 14 x 10-inch rectangle. If dough is shrinking back after rolling, let rest for about 10 minutes and then continue roll. With ruler or measuring tape. Mark the halfway point on the top of the 10-inch side. This will be the top of the triangle. With a pizza cutter, cut from the point at the top to each bottom corner of each end, to form a triangle.

On prepared sheet pan, take the two half triangles and place them on the sheet pan to form a triangle.  Press the edges of dough together to seal down the middle (this will be the bottom of the Christmas tree). Spread with pesto to cover evenly. Sprinkle Bridgford Pepperoni, and both cheeses over pesto.  Sprinkle Italian seasoning evenly over the cheese. Carefully place the remaining whole triangle on top of the filling. Press to seal outside edges.

Using a pizza cutter, cut slices from the middle to each edge about 1 inch apart down the triangle. Do not slice all the way across (leave about an inch down the center). Take each slice and twist (the shorter pieces will only have 1 twist, while the longer ones will have a few).

Brush with garlic butter (oil). Let rise in warm area until puffy (30-60 minutes). Bake in a preheated 375 ̊F oven for 20-25 minutes or until golden brown and cooked through. Brush with any additional garlic butter and serve warm.

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