• 1 loaf frozen U-Bake French Bread Dough
• 3 TBS basil pesto
• 4 ounces thinly sliced provolone cheese
• 3 ounces very thinly sliced hard salami
• 1/3 cup chopped bottled roasted red peppers, patted dry

Preheat oven to 400 degrees. Allow the French Bread Dough to thaw & raise then on a countertop or large cutting board, roll the French bread dough into a rectangle (Mine was about 12"x16".). Lightly spread the dough with pesto to within 1 inch of the edges. Place the cheese in a single layer over the dough. Top with a layer of salami and sprinkle with red peppers.

Roll the dough jellyroll style and turn the ends under. On a lightly oiled baking sheet, place the sandwich and roll to lightly coat with oil. Turn the loaf so the seam side is down. Make 3 or 4 shallow diagonal slashes in the top of the loaf.

Place the sheet in the oven and immediately reduce the temperature to 375F. Bake for 20-25 minutes or until the loaf is golden brown and crusty. Transfer the loaf to a rack to cool slightly. Use a serrated knife to cut the loaf into diagonal slices.

Tips: You can use any combination of spreads, meats and cheeses for this. Just make sure you get everything sliced very thinly. If you don't, it won't roll up correctly or tightly enough.