Ingredients:

• One Loaf Frozen Bread Dough (makes two Stromboli rolls)
• 4 Ounces Fresh Triple-washed Whole Spinach Leaves
• 6 Slices Pastrami
• 6 Slices Provolone Cheese
• 6 Slices of Mozzarella Cheese
• 1/4 Cup Sliced Red Pepper (fresh or processed in oil)

(Note: homemade bread dough works well, too.)

Directions:

Cut the loaf of thawed dough in half and roll out each half into a 12" by 8" rectangle. Place spinach leaves over the dough leaving about a 1 inch border where there will be no filling. Top the spinach with a layer of pastrami, provolone, another layer of spinach, mozzarella and red pepper. Roll into "jelly roll" and secure seams carefully by pinching the dough to keep it tightly closed while baking. Place the roll on a lightly oiled baking sheet, seam side down. Score the top of the roll with a small knife or kitchen scissors, making a few short slits. Cover with a cloth and let rise 20-30 minutes at room temperature. Bake at 325 degrees for about 30 minutes or until golden brown. To get a nice crisp crust brush several times with water or a light coating of oil during baking. Cool before serving and slice about 3/4" thick for individual servings. If you are headed to a picnic, wrap the entire roll in foil, transport in a cooler to keep fresh, and slice it when you arrive at the destination.

Peanut Butter and Jam "Stromboli"

Ingredients

• One Loaf Frozen Bread Dough (or homemade)
• Peanut Butter, chunky or smooth
• Jam or jelly of your choice

Roll out dough as above and replace the meats and cheeses with layers of peanut butter and jam, leaving an uncovered edge for sealing the dough. Roll, seal ends and place, seam side down on a lightly oiled baking sheet. Score the top of the roll with a small knife or kitchen scissors. Cover with a cloth and let rise at room temperature for 20-30 minutes. Bake at 325 degrees for 30 minutes or until golden brown. Cool, slice and serve.

Important Note: Adult supervision and participation is required for this activity.

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