Italian

You will need one defrosted Rhodes bread dough rolled out to roughly a 9x13 size, cornmeal, salami slices, sliced deli ham, large pepperoni slices, grated mozzarella cheese, provolone slices, Italian seasoning, olive oil and water.

Start by layering the meat--ham, salami and pepperoni, then sprinkle with a little Italian seasoning.

Follow that with the provolone slices and shredded mozzarella. Give it another little sprinkle with Italian seasonings.

Fold over dough and wet edges with water.

Once completely sealed, brush with olive oil and sprinkle with cornmeal. Transfer to baking sheet cornmeal side down. Then repeat with the top side--brush with olive oil and sprinkle with cornmeal.

If you have big hungry family of boys like me, you will need to make two:) It is really good and goes fast, trust me!

Bake in a 375 preheated oven for 20-25 minutes or until golden brown. Serve with your favorite marinara sauce and enjoy! My favorite sauce is a 5 Minute Marinara found here.

Stromboli

Rhodes bread dough

1/4 lb ham, sliced

1/4 lb hard salami slices

1/4 lb large pepperoni slices

1/4 lb provolone

1-2 cups mozzarella cheese

1 tsp Italiam seasoning

olive oil

cornmeal

Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet or silpat (which works perfect). Layer the ham and then the salami and pepperoni along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. (I used approximately 1 cup shredded mozzarella but it’s entirely up to you how much you want!) Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot marinara sauce for dipping. Enjoy!