• Heat oven to 400 degrees F. Line 15 x 10-inch jelly-roll pan with foil. Coat foil with cooking spray; sprinkle with cornmeal. Coarsely chop provolone, roast beef, pepperoni and peppers.

  • On floured surface, roll 1 loaf dough into 16 x 10-inch rectangle. Sprinkle half the provolone, roast beef, pepperoni and peppers over top, leaving 1/2-inch border. Starting from long side, roll up, jelly-roll style. Pinch ends of roll to seal; fold under. Place, seam side down, on prepared pan, about 2 inches from long side. Repeat with remaining dough, provolone, roast beef, pepperoni and peppers. Place on pan about 2 inches from other roll. Brush rolls with egg white; sprinkle tops with sesame seeds.

  • Bake in 400 degree F oven until bread is browned and sounds hollow when tapped, 20 to 25 minutes. Cut into 3/4-inch-thick slices. Serve warm or chilled. Makes 32 slices (2 rolls).

Nutrition Facts

129 calories; 4 g total fat; 2 g saturated fat; 18 mg cholesterol; 373 mg sodium. 16 g carbohydrates; 1 g fiber; 8 g protein;