Stromboli

Stromboli

1/4-1/2 Cup Mustard
1 lb. Frozen bread dough, thawed @ room temperature
1/4 lb. Salami, sliced
1/4 lb. Provolone Cheese, sliced
1/4 lb. Prosciutto or Prosciutini, sliced
1/4 lb. Mortadella, sliced
1/4 lb. Swiss Cheese
1/2 Cup Peperoncini Peppers, sliced
1/4 lb. Pepperoni, 2" diameter, sliced
1 Egg, beaten

Grease baking sheet.
Roll dough on floured surface to a 16-by-10" rectangle. Arrange salami on dough, overlapping slices, leaving 1" border around edges. Spread half of mustard mixture thinly over salami. ARrange Provolone, Prosciutto, Mortadella and Swiss Cheeses. Spread with remaining mustard then add peppers sparingly.

Carefully roll dough toward center from long edge of rectangle. Keep rolling until the whole sandwich is rolled to opposite side. Roll forward so seam side is down, pinch and tuck ends under dough. Place on prepared baking sheet. Cover and let rise in warm place 15 minutes.

Preheat oven to 375 degrees.
On top of dough, cut shallow crosswise slits 3 inches apart. Brush stromboli lightly with beaten egg. Bake 25 minutes or until browned. Remove to cooling rack; cool slightly. Serve warm or at room temperature.

12 servings