1/4 cup yellow mustard or other favorite mustard
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped green olives
1 pound frozen bread dough, thawed at room temperature
1/4 pound sliced salami
1/4 pound sliced provolone cheese
1/4 pound sliced ham
1/8 pound thinly sliced pepperoni (2-inch diameter)
1 egg, beaten
1 teaspoon poppy or sesame seeds
Grease baking sheet.
Stir mustard, basil and olives in small bowl; set aside.
Roll dough on floured surface to 16-by-10-inch rectangle. If dough is too hard to roll, rest on floured surface 5 to 10 minutes. Arrange salami on dough, overlapping slices, leaving 1-inch border around edges. Spread half the mustard mixture thinly over salami. Arrange provolone and ham over salami. Spread with remaining mustard mixture. Top with pepperoni.
Fold one-third of dough toward center from long edge of rectangle. Fold second side toward center, enclosing filling. Pinch long edge to seal. Pinch ends together and tuck under dough. Place on prepared baking sheet seam side down. Cover and let rise in warm place for 15 minutes.
Preheat oven to 375 degrees.
Cut shallow, crosswise slits 3 inches apart on top of dough. Brush stromboli lightly with beaten egg; sprinkle with poppy seeds. Bake in preheated oven 25 minutes, or until browned. Remove to rack; cool slightly. Serve warm.
Makes 12 servings.