Taste of Home Three Meat Stromboli

I have to admit this recipe was one of the reasons I wanted the Taste of Home Cookbook. Instead of the frozen dough, I used the Buttery Roll recipe. It turned out huge and fantastic. You may have to play with the bake time, but it is fabulous.

Taste of Home Three-Meat Stromboli

2 loaves (1 pound each) frozen bread dough, thawed
2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese, divided
1/4 pound pastrami, finely chopped
1/4 pound pepperoni, finely chopped
1/4 pound hard salami, finely chopped
1 cup (4 ounces) shredded Swiss cheese
1 egg, beaten

Roll each loaf of bread dough into a 12-in. x 7-in. rectangle. Spread mustard to within 1 in. of edges. Sprinkle each with 2 tablespoons Parmesan cheese.

Combine the pastrami, pepperoni, salami and Swiss cheese; sprinkle over dough. Top with the remaining Parmesan. Brush edges of dough with egg. Roll up, jelly-roll style, beginning with a long side. Seal seam and ends.

Place seam side down on a greased baking sheet; cut three slits in the top of each loaf. Bake at 350°for 35-40 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (12-16 slices each).