Antipasto Bread

• 2 loaves bread dough frozen, thawed
• 12 ounces sweet red bell peppers, roasted mixed colored if possible
• 1 large eggs slightly beaten
• 1/2 pound provolone cheese sliced
• 1/4 pound salami
• 1/4 pound pepperoni
• 1 x oregano

1. On a lightly floured surface, roll bread dough out, 1 at a time, to 14 x 8 inch rectanges.
2. Brush rolled dough with beaten egg.
3. Use half of the ingredients per loaf.
4. Arrange ingredients on bread dough.
5. Stretch dough and bring down top; bring up bottom of dough and roll in jelly-roll fashion.
6. Seal edges and ends with egg wash. Place on baking sheet.
7. Repeat second loaf.
8. Cover loaves loosely with towel and let rise about 30 minutes.
9. Brush and seal with egg wash. Bake 30 minutes at 350F (180C).

loaves bread, sweet red bell peppers, eggs, provolone cheese, salami, pepperoni, oregano

Taken from recipeland.com/recipe/v/antipasto-bread-3619 (may not work)