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Ingredients

DOUGH
1 (.25 ounce) package Active dry yeast
1 tablespoon White sugar
2 1/2 cups Warm water (110 degrees F)
2 tablespoons Olive oil
1 tablespoon Salt
1/2 cup Whole wheat flour
5 1/2 cups Bread flour
SANDWICH
1/4 pound Thinly sliced boiled ham
1/4 pound Thinly sliced provolone cheese
1/4 pound Thinly sliced Swiss cheese
1/4 pound Thinly sliced Genoa salami
1/4 pound Thinly sliced pepperoni sausage
1 (12 ounce) jar Roasted red peppers, drained, cut into thin strips
3 Eggs
3 tablespoons Grated Parmesan cheese
1/2 teaspoon Ground black pepper

Preparation

DOUGH

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

SANDWICH

Preheat oven to 350 degrees F (175 C).

Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.

In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.

Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Cook's Notes

Nutrition Information