Aunt Alice'S Stromboli

• 1 package of frozen bread dough (may be 3 or 5 loaves)
• 1 pound honey ham (or Virginia baked ham) sliced in the deli and cut into 1 inch strips
• 1/2 pound hard salami - sliced thinly in the deli and cut into 1 inch strips
• 1/3 pound pepperoni - sliced thinly in the deli and cut into 1 inch strips
• 3/4 pound mozzarella - sliced thinly in the deli and cut into 1 inch strips
• 3/4 pound provolone - slices thinly in the deli and then cut into 1 inch strips
• 2 large green bell peppers, sliced thinly

1. Defrost the bread dough-you can use the microwave (but be careful not to cook too long or the dough will cook) or at room temperature for a few hours; however, keep it cool and don't let the bread rise.
2. Roll out the dough-I like my Stromboli to be big-one will fit in a half sheet pan diagonally. So roll it out to some semblance of a rectangle or oval, about 20-24 inches long and about 12-16 inches wide (see picture).
3. Time to assemble! I always do the same: start with ham and lay it on the center about 1 inch apart, cover the blank strip with salami, and so on with the pepperoni, then mozzarella, then provolone. Place about 8-10 strips of green pepper. Then, starting at one end, fold the sides together and pinch them together - then end will be a nice doughy part. I always like to stuff some extra filling on the end so its a really good piece.
4. Line a sheet pan with foil and brush with olive oil or cooking spray - lay the Stromboli down, seam side down and bake in a preheated 350u0b0 F oven for 20-30 minutes until golden brown and bubbling. Let cool for a few minutes then serve by cutting the Stromboli into 1.5 inch slices. Serve with your favorite marinara.
5. If you are freezing, prep the foil as above (oil or spray) and wrap tightly with foil. You can bake these straight from freezing at the same temp, just add 10 minutes or so.

bread, honey, deli, pepperoni, mozzarella, deli, green bell peppers

Taken from food52.com/recipes/70449-aunt-alice-s-stromboli (may not work)