One roll serves 2 -6, depending on size of roll and appetite.
For each roll:
1 pound bread dough or pizza crust
After first rising, roll into a rectangle as thin as possible, about 1/4 inch.
sprinkle with desired amounts of the following:
garlic salt
oregano
hot pepper flakes
Cover with 1 layer of each of the following (amt needed per roll is approximate):
Ham - hot, capacolo, or prosittini - 3 -6 slices
Mozeralla - 4 - 6 slices
Genoa salami - 8 slices
Provolone - 4 - 6 slices
Pepperoni - 8 - 24 slices
Can add green pepper, onion and/or mushrooms. Saute and drain before speading over meat. (When I use veggies, I put them under the pepperoni.)
Roll up like a jelly roll and let rise. Bake for 20 - 30 min at 350.
Can make up to 24 ahead; Refridgerate then allow to warm to near room temp before baking. (About 15 min.)
(1 3/4 pounds of each meat or chesse will make about 6 rolls.)