Stromboli from Jay G!

The long awaited Stromboli from Jay is finally here due to my lack of attention to the blog recently...just cooking a lot and not writing about it...whoops!!

Well here it, thank you jay!

Ingredients:
- 1 loaf frozen bread dough (find in the freezer section of a grocer)
- 14-20 oz. thin-sliced lunch meat
- 1 lb. mozzarella cheese
- 4T butter
- Seasonings

Thaw the bread dough in the refrigerator overnight, or in a plastic bag with some warm water. Separate dough into halves. On a well-floured cutting board, use a rolling pin to roll one half of the dough into a thin sheet, about 8" x 12". Layer half of the meat on top of this, then half the cheese. Roll up like a jelly roll to form a 12" roll. Pinch dough to seal the ends, and place on a cookie sheet. Repeat with the second half of the ingredients.

Melt 4T butter. Stir in a dash or two of paprika, about a teaspoon of oregano, and a teaspoon of garlic powder. Brush the top and sides of the stromboli loaves with this butter mixture. Bake at 350 degrees for 30m. Let cool 5m, then cut into slices about 2" thick. Serve plain, or dip in marinara sauce or italian dressing. Serves 4-6.

Tips:
- You can make tons of variations on the recipe by choosing different meats. Usually deli meats are sold in packages of 7-10 oz, and I get one package each of two different meats. Put half of each meat into each stromboli.
- I usually find it's best to use one simple lunch meat (turkey, roast beef, etc.) and one cured meat (salami, pepperoni, etc.). Roast beef + pepperoni is a great combination, and a good starter choice to fall in love with this recipe.
- When layering the meats and cheese, it's easier if you don't layer evenly across the whole sheet of dough. Leave about 3" of uncovered dough at one end, but overlap the edge of the sheet at the other end. Start rolling from the end with the overlap -- then you won't have meat and cheese falling out the edge when you get to the other end, and melted cheese won't leak out the seam when it bakes.