Salami and Cheese Rolls: Stromboli

• 1 pound frozen supermarket pizza dough, thawed
• 1/4 cup finely grated Parmigiano-Reggiano
• Freshly ground black pepper
• 3 ounces thinly sliced salami (about 12 slices)
• 4 ounces thinly sliced provolone (about 12 slices)
• 2/3 cup jarred roasted bell peppers, rinsed and chopped
• 1 large egg, lightly beaten

1. Preheat oven to 400 degrees F.
2. Quarter dough.
3. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon Parmesan and black pepper, to taste.
4. Arrange 1/4 each of salami, provolone, and roasted peppers in an even layer over dough.
5. Roll up dough round, then tuck ends under and pinch edges to seal.
6. Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet.
7. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll.
8. Bake in middle of oven until golden, 30 to 35 minutes.
9. Sara's Note: For all you college students, this is great recipe for your dorm-room toaster oven.
10. Bake them up and you'll be the envy of all your dorm-mates.

freshly ground black pepper, salami, provolone, bell peppers, egg

Taken from www.foodnetwork.com/recipes/salami-and-cheese-rolls-stromboli-recipe.html (may not work)