STROMBOLI 2

My old friend Martha told me that the Stromboli recipe I posted yesterday sounded complicated, so I decided to add an easier one that I first made years ago. It is not as fancy as the first one, but still very good and will be a hit with those eating.
This one is made with frozen bread dough instead of pizza dough. Because I have moved with my husband many, many times and because of this we have sold many houses, I have a past with this frozen bread dough. Nothing smells more inviting than freshly baked bread, so I bought the frozen dough, thawed and baked it a half an hour or so before the house viewers arrived. Leave the bread setting out on a bread board with the aroma lingering in the air. It'll sell a house everytime.

Stromboli 2

Frozen bread dough (1 loaf for each stromboli)
3 meats to equal 1 cup: hard salami or pepperoni, ham and 1/2 pound crumbeld fried hot Italian sausage or sausage of your choice
Mustard
2-3 cheeses to equal 1 cup: mozarella, cheddar, provolone, Parmesan (all grated)
Melted butter
Oregano
Parsley
Garlic salt

Let dough thaw. Roll into rectangle. Spread with good mustard. Lay out overlaying meats and sprinkle cheeses over meat. Roll up in jellyroll fashion, folding in sides and ends. Place on greased cookie sheet. Brush top with melted butter. Sprinkle with oregano, parsley and garlic salt. Bake 325 degrees for 30 to 49 minutes. May be cut as sandwiches or in small squares as an appetizer.

Serves 4 to 6 as a sandwich.

Good served with Italian Tomato Sauce* for dipping.

* Find recipe in Sauces.