Antipasto bread

Yield: 2 servings

Measure Ingredient
2 \N Loaves frozen bread dough thawed
1 \N Jar mixed colored peppers in oil
1 \N Egg slightly beaten
½ pounds Provolone sliced
¼ pounds Salami
¼ pounds Pepperoni
\N \N Oregano

On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8 inch rectanges. Brush rolled dough with beaten egg. Use half of the ingredients per loaf. Arrange ingredients on bread doutyh.

Stretch dough and bring down top; bring up bottom of dough and roll in jelly-roll fashion. Seal edges and ends with egg wash. Place on bakin gsheet. Repeat second loaf. Cool loaves loosely with towel and let rise about 30 minutes. Brush and seal with egg wash. Bake 30 minutes at 350F.

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