Stromboli

(often referred to as "garbage bread" when I was a kid, because the scraps of meat we used to make it were generally the ends of deli meats and cheeses like ham and salami which would otherwise have wound up in the garbage in my father's deli)

Ingredients - note that there is a lot of leeway allowed here - and experimenting is a large part of the fun!

bullet 4 oz ham chopped finely
bullet 4 oz pepperoni chopped finely
bullet 4 oz american cheese chopped finely
bullet 2 T chopped dried parsley
bullet 2 eggs
bullet 1/2 cup grated romano cheese
bullet approximately 1 lb. of bread dough (either buy or make (recipe below) - if bought frozen, allow time for it to defrost and rise once)

Pound down bread dough and roll out to a rectangle - roughly 12 by 16 inches. Mix meats, cheeses, parsley, and one egg together and spread over the dough, leaving approximately one inch uncovered on one of the long sides. Start at the other long side and roll like a jelly roll. Use the last uncovered inch of dough to press the roll together and seal it. Now for the fun... very carefully pick up the roll and invert it so that it is laying on the seam on a cookie sheet. Beat the remaining egg and lightly coat the entire surface of the dough with the beaten egg. The interior of the bread will be lighter if the bread is allowed to rise in a warm place for about an hour before baking. Bake at 350 degrees for 25-30 minutes or until the bread is a golden brown color. Don't be surprised if what you get out of the oven has an odd shape and the filling has exploded through the sides in a few places. A little practice and they start getting more even. It doesn't really matter, though. Once you've sliced it and people start eating it, they won't care that it was a little funny looking.

And now... for some bread dough...

bullet 1 package yeast
bullet 3 cups flour
bullet 1 tsp salt
bullet 1 tsp sugar
bullet 1 tsp butter or margarine (at room temperature)
bullet 1 cup warm water

You may need to play with this - a little more flour or water to get a good consistency dough - the consistency you would expect for pizza dough. I generally cheat and make the dough in my breadmaker, set on manual. It is easiest to combine the ingredients using some form of heavy duty mixer with a dough hook, but it works if done by hand, too. In any case, it will be necessary to flour a board or your countertop and work the dough until you can get it into the necessary rectangular shape. I know, these instructions have you running for the freezer aisle of your supermarket, right?