Becky’s Famous Football Stromboli

Place bread dough on a lightly greased baking sheet. Pat into a 15 x 10” rectangle. Arrange ham slices lengthwise down center of the dough; place pepperoni on top. Sprinkle with ¼ teaspoon basil and ¼ teaspoon oregano. Arrange provolone cheese over herbs and top with shredded mozzarella cheese. Sprinkle with remaining herbs. Moisten all edges of dough with water; bring each long edge of dough to center. Press edges together securely to seal. Seal ends.

Brush dough with 1 Tablespoon butter; sprinkle with cornmeal and carefully invert so that the seam side is down. Brush top with remaining butter. Bake at 375 degrees (F) for 20-22 minutes or until browned.

Remove from oven and place on a cutting board. Cut horizontally into slices with a serrated (bread) knife. For smaller portions, first cut vertically down the center, then into horizontal slices.

Yield 12-15 appetizer servings (up to 24 when cut for smaller portions).

Becky’s Notes: For best results, thaw bread dough the night before in your refrigerator. I use Hormel reduced fat pepperoni vs. salami. I find that the salami makes the stromboli really greasy.