1 cup (4 ounces) part-skim shredded mozzarella cheese
1 teaspoon dried Italian seasoning
15 slices turkey pepperoni, quartered
1 1/2 cups 1% low-fat milk
1/4 cup egg substitute
2 tablespoons light stick butter, melted
1/3 cup sun-dried tomato pesto (such as Classico)
How to Make It
Preheat oven to 350°.
Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 3 ingredients in a large bowl. Add milk, egg substitute, and butter, stirring just until moist. Add pesto; gently swirl into batter (do not completely combine). Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
Bake at 350° for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely on a wire rack.