Stromboli

• 1 loaf frozen bread dough
• 1/2 Lb. sliced ham
• 1/4 Lb. Pepperoni
• 1/4 Lb. Hard Salami
• 12 oz. Swiss cheese
• Dijon Mustard

Cover bread with damp cloth and let thaw. Allow the dough to raise and knead twice. Roll dough on a greased cookie sheet to approximately 8 by 20 inches. Spread mustard liberally, next layer in meats and top with cheese. Seal edges of dough together with seams on top (this keeps the juices from running out while baking). Bake at 350degrees for 20 to 25 minutes or until bread is brown. Remove from oven and let cool on wire rack. Brush the top with butter while warm.

There are lots of variations:

-Fill with cherry pie filling and pineapple slices. Let the fillings drain until most all the juices are off. Butter top of bread before baking and spread with sugar and cinnamon.  Drizzle with powder sugar glaze after the Stromboli is done baking and still warm.

-Sauté onion, green peppers and mushrooms let drain and add to meat fillings.