Stromboli Stuffed Bread

1 tablespoon Olive oil

1/3 ounce Of a 3 pound package of froz

Or bread dough -- thawed 8 slices Hard salami -- thinly sliced

8 slices Provolone cheese -- thinly sli

8 slices Capicola -- thinly sliced

1 1/2 teaspoons Dijon mustard

1/4 cup Grated parmesan cheese

1/2 teaspoon Garlic salt

1/2 teaspoon Dried oregano -- crumbled

1/2 teaspoon Seasoned salt

3/4 cup Mozzarella cheese -- shredded

Recipe by: Bon Appetit- Too Busy to Cook pg. 76 Preheat oven to 375 degrees. Brush a 11x17-inch baking sheet with oil. Roll dough out on prepared sheet to edges. Arrange salami slices in lengthwise row down center of dough, leaving 1/2-inch space at ends. Top with provolone, then capocollo. Spread with mustard. Sprinile with parmesan, garlic salt, oregano and seasoned salt. Cover with mozzarella. Bring long sides of dough together atop filling and brush with water. Pinch and fold over to close. Brush short ends with water and pinch closed. Bake until golden brown, about 25 minutes. Serve warm.