Italian-Style Deli Roll

Italian-Style Deli Roll
Servings: 32 Yield: Makes 2 rolls (32 slices) Prep 20 mins Bake 400°F 20 mins to 25 mins


  • 2 tablespoons cornmeal
  • 1/2 pound sliced provolone
  • 1/2 pound sliced roast beef
  • 1 cup sliced turkey pepperoni (4 ounces)
  • 1 jar (12 ounces) roasted red peppers, drained
  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1 large egg white, slightly beaten
  • 1 tablespoon sesame seeds

Make It

1. Heat oven to 400 degrees F. Line 15 x 10-inch jelly-roll pan with foil. Coat foil with cooking spray; sprinkle with cornmeal. Coarsely chop provolone, roast beef, pepperoni and peppers.

2. On floured surface, roll 1 loaf dough into 16 x 10-inch rectangle. Sprinkle half the provolone, roast beef, pepperoni and peppers over top, leaving 1/2-inch border. Starting from long side, roll up, jelly-roll style. Pinch ends of roll to seal; fold under. Place, seam side down, on prepared pan, about 2 inches from long side. Repeat with remaining dough, provolone, roast beef, pepperoni and peppers. Place on pan about 2 inches from other roll. Brush rolls with egg white; sprinkle tops with sesame seeds.

3. Bake in 400 degree F oven until bread is browned and sounds hollow when tapped, 20 to 25 minutes. Cut into 3/4-inch-thick slices. Serve warm or chilled. Makes 32 slices (2 rolls).

Nutrition Facts

Servings Per Recipe: 32; Amount Per Serving: cal. (kcal): 129, Fat, total (g): 4, chol. (mg): 18, sat. fat (g): 2, carb. (g): 16, fiber (g): 1, pro. (g): 8, sodium (mg): 373, Percent Daily Values are based on a 2,000 calorie diet.