| INGREDIENTS: 2 (1lb) loaves frozen white bread dough, thawed as pkg directs 1-1/2 cups shredded mozzarella cheese 8 ounces each thinly sliced ham, salami or pepperoni 1/2 cup chopped parsley GLAZE: 1 large egg, lightly beaten with 1 tsp water |
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Heat oven to 375° F.
Line a large (17 x 11-inch) rimmed baking sheet (jelly roll pan) with parchment paper or foil. Lightly coat foil with nonstick spray.
FOR EACH LOAF: On a lightly floured surface with a floured rolling pin, roll dough to 14 x 10-inch rectangle. With long side facing you and leaving a 1/2-inch border uncovered on all sides, sprinkle dough with 1/4 cup of cheese. Top with 1/2 the ham, slices overlapping; add another 1/4 cup cheese, then 1/2 of the salami or pepperoni. Press gently to pack layers, then sprinkle with 1/2 the parsley and another 1/4 cup of the cheese.
Tightly roll up from long side. Pinch together long seams and ends to seal. Place, seam side down, 4-inches apart on lined baking sheet. Brush with Glaze; cut 3 slits in top of each loaf.
Bake 30 minutes or until tops are golden brown (if loaves split on one side, soak up any leakage with paper towels and push bread back in place). Let cool on pan on rack before slicing. Serve warm or at room temperature.
YIELD: 2 loaves
PLANNING TIP: The loaves can be baked up to 2 weeks ahead. Wrap cooled loaves in foil; refrigerate up to 3 days or freeze up to 2 weeks. If frozen, thaw overnight in refrigerator. To serve, heat foil wrapped loaves in a 350° F oven 15 to 20 minutes. Cool before slicing.
This recipe can be made out of just about anything and for any taste, just substitute the meat or cold cuts, such as roast beef, ham, etc.