1 tb Olive oil
1/3 oz 3 lb pk frozen or bread
-dough; thaw 8 sl Hard salami; slice thin
8 sl Provolone cheese; slice thin
8 sl Capicola; slice thin
1 1/2 ts Dijon mustard
1/4 c Parmesan cheese; grate
1/2 ts Garlic salt
1/2 ts Dried oregano; crumble
1/2 ts Seasoned salt
3/4 c Mozzarella cheese; shred
Preheat oven to 375~. Brush a 11×17 baking sheet with oil. Roll dough out on prepared sheet to edges. Arrange salami slices in lengthwise 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.
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