Italian-Style Deli Roll

• 2 Tbsp. cornmeal
• 1/2 lb. sliced provolone
• 1/2 lb. sliced roast beef
• 1 c. sliced turkey pepperoni (4 ounces)
• 1 jar (12 ounces) roasted red peppers, drained
• 2 loaves (1 lb. each) frozen bread dough, thawed
• 1 large egg white, slightly beaten
• 1 Tbsp. sesame seeds

1. Heat oven to 400u0b0.
2. Line 15 x 10-inch jelly-roll pan with foil.
3. Coat foil with cooking spray; sprinkle with cornmeal. Coarsely chop provolone, roast beef, pepperoni and peppers.
4. On floured surface, roll 1 loaf dough into 16 x 10-inch rectangle. Sprinkle half the provolone, roast beef, pepperoni and peppers over top, leaving 1/2-inch border.
5. Starting from long side, roll up, jelly-roll style.
6. Pinch ends of roll to seal; fold under. Place, seam side down, on prepared pan, about 2 inches from long side.
7. Repeat with remaining dough, provolone, roast beef, pepperoni and peppers.
8. Place on pan about 2 inches from other roll.
9. Brush rolls with egg white; sprinkle tops with sesame seeds.
10. Bake in 400u0b0 oven until bread is browned and sounds hollow when tapped, 20 to 25 minutes.
11. Cut into 3/4-inch-thick slices. Serve warm or chilled.

cornmeal, provolone, beef, turkey pepperoni, red peppers, loaves, egg white, sesame seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=42596 (may not work)