Beckys Famous Football Stromboli

• 1 whole 16 Oz. Loaf Frozen Bread Dough, Thawed
• 1/4 pounds Thinly Sliced Ham - Black Forrest
• 1/4 pounds Reduced Fat Pepperoni, May Use Salami
• 1/2 teaspoons Dried Basil, Divided
• 1/2 teaspoons Oregano, Divided
• 3 ounces, weight Sliced Provolone Cheese
• 1 cup Shredded Mozzarella Cheese
• 1 Tablespoon Butter, Melted
• 1 teaspoon Cornmeal (optional)

1. Place bread dough on a lightly greased baking sheet.
2. Pat into a 15 x 10 rectangle.
3. Arrange ham slices lengthwise down center of the dough; place pepperoni on top.
4. Sprinkle with 1/4 teaspoon basil and 1/4 teaspoon oregano.
5. Arrange provolone cheese over herbs and top with shredded mozzarella cheese.
6. Sprinkle with remaining herbs.
7. Moisten all edges of dough with water; bring each long edge of dough to center.
8. Press edges together securely to seal.
9. Seal ends.
10. Brush dough with 1 Tablespoon butter; sprinkle with cornmeal and carefully invert so that the seam side is down.
11. Brush top with remaining butter.
12. Bake at 375 degrees (F) for 20-22 minutes or until browned.
13. Remove from oven and place on a cutting board.
14. Cut horizontally into slices with a serrated (bread) knife.
15. For smaller portions, first cut vertically down the center, then into horizontal slices.
16. Yield 12-15 appetizer servings (up to 24 when cut for smaller portions).
17. Beckys Notes: For best results, thaw bread dough the night before in your refrigerator.
18. I use Hormel reduced fat pepperoni vs. salami.
19. I find that the salami makes the stromboli really greasy.

bread, ham black forrest, fat pepperoni, dried basil, oregano, provolone cheese, mozzarella cheese, butter, cornmeal

Taken from tastykitchen.com/recipes/appetizers-and-snacks/beckye28099s-famous-football-stromboli/ (may not work)