Stromboli

Serves 12

Two 1-lb loaves frozen white bread dough, thawed (such as Bridgeford)
1 1/2 cups shredded mozarella cheese
8 oz. thinly sliced salami
8 oz. thinly sliced pepperoni
1/2 cup chopped parsley
2 tbs pampered chef italian spice
1 large egg lightly beaten with 1 tsp water

Heat oven to 375 degrees.
For each loaf: On lightly floured surface with floured rolling pin, roll
one loaf to 14x10 rectangle. With long side facing you, sprinkle dough with
1/4 cup cheese, leave 1/4 inch border. Sprinkle 1 tbs italian spice over
cheese. Top with half the salami, add 1/4 cup cheese over top then layer
1/2 of the pepperoni, add another 1/4 cup cheese. Top with half of the
chopped parsley. Press gently to pack layers.
Tightly roll up from long side. Pinch together seams and ends to seal.
Place, seam side down, 4 inches apart on baking sheet. Brush with egg wash;
Bake 30 minutes until tops are golden brown.
Cool on pan or rack before slicing, serve warm or at room temperature.