Tuesday - Pepperoni & Olive Loaf with Salad

This recipe is originally an appetizer from the Pioneer Woman, but add pepperonis (or any of your other favorite toppings), and you have yourself a dinner! Also, if you don't like olives, give it a chance. My husband is not an olive lover, but he inhales this stuff! Serve with a green salad for a complete meal.

It also freezes well after baked!

Ingredients:

• 1 loaf French Bread
• 6 ounces, Pimiento-stuffed Green Olives
• 6 ounces, sliced Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• ½ cups Mayonnaise
• ¾ pounds Monterrey Jack Cheese, Grated
• 1 package pepperoni
  
• 1 bag of salad.

Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Slice pepperonis into slivers.

Combine butter, mayonnaise, cheese, olives pepperonis and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise.

Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.