Italian Torte

• 1 (1-pound) loaf frozen bread dough
• 1 Land O Lakes Egg (white only)
• 2 teaspoons water
• 12 (3/4-ounce) slices Land O Lakes Deli Provolone Cheese
• 6 ounces sliced deli hard salami
• 1/2 cup pickled yellow pepper rings, well-drained
• 2 red peppers, halved, roasted
• 1/2 cup sliced pitted ripe olives

1. Heat oven to 350F.
2. Grease 10-inch springform pan or 9-inch pie pan; set aside.
3. Thaw bread dough according to package directions.
4. Remove one-third of dough; set aside.
5. Roll two-thirds of dough on lightly floured surface into 12-inch circle.
6. Pat onto bottom and 1-inch up sides of prepared pan; set aside.
7. Roll remaining one-third of dough into 10-inch circle; cover dough until ready to use.
8. Beat together egg white and water with fork in bowl.
9. Brush egg white mixture over entire surface of bottom crust.
10. Layer 6 slices cheese onto bottom of dough in pan; top with salami, yellow peppers, remaining cheese, red peppers and olives.
11. Brush edges of dough with remaining egg white mixture; top torte with 10-inch circle of dough, sealing and turning edges to prevent leaking.
12. Brush remaining egg white mixture over top of torte.
13. Cut 12 large slits in top of torte.
14. Bake 45-55 minutes or until crust is golden brown.
15. Let stand 30 minutes; serve warm or cold.

bread dough, egg, water, provolone cheese, deli, pepper, red peppers, olives

Taken from www.landolakes.com/recipe/2332/italian-torte (may not work)