Title: Antipasto bread
 Categories: Breads, Ethnic
      Yield: 2 Servings
 
      2    Loaves frozen bread dough
           -thawed
      1    Jar mixed colored peppers
           -in oil
      1    Egg
           -slightly beaten
    1/2 lb Provolone
           -sliced
    1/4 lb Salami
    1/4 lb Pepperoni
           Oregano
 
  On a lightly floured surface, roll bread dough out, 1 at a time, to
  14x8 inch rectanges.  Brush rolled dough with beaten egg. Use half of
  the ingredients per loaf. Arrange ingredients on bread doutyh.
  Stretch dough and bring down top; bring up bottom of dough and roll
  in jelly-roll fashion.  Seal edges and ends with egg wash. Place on
  bakin gsheet. Repeat second loaf. Cool loaves loosely with towel and
  let rise about 30 minutes. Brush and seal with egg wash.  Bake 30
  minutes at 350F.