Italian deli roll - country living
8 slices
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Basic Pizza Dough | ||
| 1 | tablespoon | Cornmeal |
| ¼ | pounds | Sliced provolone cheese, coarsely chopped |
| ⅛ | pounds | Sliced pepperoni, coarsely chopped |
| ⅛ | pounds | Sliced salami, coarsely chopped |
| 1 | 7-oz jar roasted red peppers, drained and coarsely chopped | |
| 2 | teaspoons | Olive oil |
| ¼ | teaspoon | Dried oregano leaves |
Directions
1. Prepare Basic Pizza Dough. Set aside to rise.
2. Heat oven to 400'F. Lightly dust jel ly-roll pan with cornmeal.
With rolling pin, roll out pizza dough to 18- by 12- inch rectangle.
Spread provolone, pepperoni, salami, and red peppers over rectangle, leaving ½-inch border around edges. Starting at one short edge, roll up dough, jelly-roll fashion. Secure ends and remaining short edge by squeezing dough together between fingers. Place roll, seam side down, on jelly-roll pan. Brush with olive oil and sprinkle with oregano.
3. Bake roll 18 to 20 minutes or until golden brown. Cool on wire rack 5 minutes. Slice and serve immediately.
Country Living/October/90 Scanned & fixed by DP & GG