1cupshredded cheese Italian blendplus 1/2 cup for topping
⅓cupKraft Grated Parmesan cheese
2Pillsbury refrigerated Crusty French Loaf
In large frying pan, combine meat sauce ingredients. Bring to a simmer over medium-low heat, then cover and simmer over low heat for 1 1/2 hours. Remove from heat. Reserve 1 cup meat sauce; set aside.
Fry peppers on high heat for 3 minutes in a dash of olive oil. Add onion, and saute until onions are translucent. Add pepperoni; saute another couple of minutes. Remove from heat. Add to cooked meat sauce mixture. Add cheese mix. Blend well, and continue simmering on low.
Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate.
Spoon meat/cheese sauce mixture into bowls. Top with reserved sauce and a sprinkling of shredded Italian cheese. Broil for a minute to melt cheese.