Stromboli

(From Jamie Hays)

Dough

1 pkg active dry yeast

1 c warm water
1 tbl sugar
2 tbl oil
1 tsp salt
2 1/2 to 3 ½ c flour

Dissolve yeast in warm water.  Stir in sugar, salt, oil, and 1cup flour.  Beat until smooth.  Mix in enough remaining flour.  Make dough easy to handle.  Kneed on a floured surface until smooth and elastic for about 5 min.  Place in a greased bowl and turn over so the greased side is up.  Cover and let rise until double in bulk (usually 30-60 min).

Filling

½ lb sliced ham or turkey

4-8oz sliced pepperoni
½ lb salami
¾ c grated cheddar cheese
¾ c grated mozzarella cheese
¾ c grated parmesan cheese
Basil, oregano, garlic powder, chives (optional)

Punch down dough and roll into a 9x13 rectangle. Place a layer of ham lengthwise in middle of dough.  Top with cheddar cheese.  Then add a layer of pepperoni, salami, then mozzarella, another layer of ham, and parmesan cheese etc.  Additional parmesan, herbs and chives may be sprinkled on the meat layers whenever you want.  Cut 8 even strips of bread dough on the sides of layer.  Starting at the top alternately fold layers over which gives a braided look.  Place on greased baking pan.  Sprinkle herbs and parmesan cheese on top.  Let rest for 15 min.  Bake at 375 for 25 min.  Slice and serve with spaghetti sauce.