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Italian Rolled Sandwich
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Low cal: 
After reading a story on ready-to-bake dough, I thought there could be some wonderful variations on the classic ham and cheese rolled sandwich featured in the article. I thought an Italian-flavored sandwich could be fun and started experimenting.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 10
Ingredients:
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1 (11-ounce) loaf refrigerated French bread dough
3 tablespoons tapenade
4 ounces thinly sliced provolone cheese
2 ounces very thinly sliced hard salami
1/2 cup chopped roasted red peppers, dried on a paper towel
Instructions:
Preheat oven to 400 degrees.
On a countertop or large cutting board, carefully unroll the French bread dough evenly. Lightly spread the dough rectangle with tapenade. Place the cheese in a single layer over the dough. Top with a layer of salami and sprinkle with red peppers. Re-roll the dough from the long side. On a lightly greased baking sheet, place the sandwich and roll to lightly coat with oil. Turn the loaf so the seam side is down. Use a sharp knife to make 3 or 4 diagonal slashes in the top of the loaf.
Transfer the baking sheet to the oven and immediately reduce the temperature to 375 degrees. Bake until the loaf is golden brown and crusty, 20 to 25 minutes. Transfer the loaf to a rack to cool briefly. Use a serrated knife to gently cut the loaf into diagonal slices.
On a countertop or large cutting board, carefully unroll the French bread dough evenly. Lightly spread the dough rectangle with tapenade. Place the cheese in a single layer over the dough. Top with a layer of salami and sprinkle with red peppers. Re-roll the dough from the long side. On a lightly greased baking sheet, place the sandwich and roll to lightly coat with oil. Turn the loaf so the seam side is down. Use a sharp knife to make 3 or 4 diagonal slashes in the top of the loaf.
Transfer the baking sheet to the oven and immediately reduce the temperature to 375 degrees. Bake until the loaf is golden brown and crusty, 20 to 25 minutes. Transfer the loaf to a rack to cool briefly. Use a serrated knife to gently cut the loaf into diagonal slices.
Notes:
I used tapenade, a black-olive-based paste. Prepared pesto would also work well. I used very thinly sliced Genoa salami, although prosciutto could substitute. Provolone cheese complements the salami, and roasted red peppers give it additional flavor and texture.
Nutrition:
Per serving: 156 calories (percent of calories from fat, 41), 7 grams protein, 16 grams carbohydrates, trace fiber, 7 grams fat, 13 milligrams cholesterol, 386 milligrams sodium.
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