2 loaves frozen bread dough
1 sm. red bell pepper
1 sm. green bell pepper
1/2 lb. hard or Genoa salami
1/2 lb. provolone, thinly sliced
1 beaten egg
1 tsp. oregano

Rub frozen bread dough with shortening, wrap in plastic and let sit at room temperature about 3 hours. Cut peppers into strips and fry in 1 tablespoons olive oil about 8 minutes. Drain. Sprinkle dough with flour and roll and stretch each loaf out to 14 x 8 inches. Brush with egg.

Divide cheese and salami into 4 equal portions. Starting with cheese layer, put two layers of cheese and salami on lengthwise half of each rectangle. Sprinkle half of peppers on each loaf, then half of oregano on each (may add garlic powder or red pepper flakes if desired).

Roll each loaf up like a jelly roll, beginning with cheese/salami side. Pinch ends to seal and place seam side down on a foil covered cookie sheet. Brush with rest of beaten egg and cover with waxed paper. Cover with dish towel and set in warm place for 1/2 hour. Cut 6-7 diagonal slashed in top. Bake at 350 degrees for 25-30 minutes. If refrigerated or frozen after baking, do not wrap in same foil used for baking.