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Location: Texas, United States

Wednesday, February 14, 2007

Italian-Style Deli Roll

I used 2 cans of Pillsbury pizza dough instead of the frozen bread dough because I didn't have time to thaw frozen bread dough.

2 Tbsp cornmeal
½ pound sliced provolone
½ pound sliced roast beef
1 cup sliced turkey pepperoni (4 oz)
1 jar (12 oz) roasted red peppers, drained
2 loaves (1 pound each) frozen bread dough, thawed
1 large egg white, slightly beaten
1 Tbsp sesame seeds

Heat oven to 400 degrees. Line 15 X 10-inch jelly roll pan with foil. Coat foil with cooking spray (unless you use Reynolds Release). Sprinkle with cornmeal. Coarsely chop beef, pepperoni, cheese, and peppers. On floured surface, roll 1 loaf dough into 16 X 10-inch rectangle. Sprinkle with half the provolone, roast beef, pepperoni, and peppers, leaving ½-inch border. Starting from long side, roll up, jelly-roll style. Pinch ends of roll to seal; fold under. Place, seam side down, on prepared pan, about inches from long side. Repeat with remaining dough and chopped ingredients. Place on pan about 2 inches from other roll. Brush rolls with egg white; sprinkle tops with sesame seeds. Bake in 4000\ degree oven until bread in browned and sounds hollow when tapped, 20 to 25 minutes. Cut into ¾-inch thick slices. Serve warm or chilled. Makes 2 rolls with about 32 slices total. 129 calories, 4 g fat. (I think the nutrition info is per slice; it doesn’t specify in the recipe. You will want to eat 2-3 slices in one meal.)



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