1 lb. fresh bread dough
6 slices Italian hot ham or Capicola
6 slices salami
6 slices pepperoni (lg. size or strips)
4 slices Mozzarella cheese
4 slices Provolone cheese
2 tbsp. vegetable or olive oil
2 onions, sliced thin
1 lg. pepper, sliced thin
10 mushrooms, sliced
1/2 c. tomato sauce
1/4 c. grated Parmesan or Romano cheese

Cover dough with damp cloth and let rise in warm area until double in size. Punch down and roll into a rectangular shape (about 10 x 15 inch). Place on greased cookie sheet. Layer in the following order, leaving an edge of one inch from sides: Italian hot ham, salami, pepperoni, Mozzarella cheese, and Provolone. In oil, saute peppers, onions, and mushrooms for 3-5 minutes. Place over cheese. Roll up, lengthwise, jelly roll fashion. Seal both ends by pinching dough together. Cut 4 slits in top crust for steam vents. Bake in 400 degree oven for 30-35 minutes until golden. Serve hot or cold.

Bread Dough Tip: Fresh bread dough can be frozen in plastic bag up to one month. Thaw in plastic bag at room temperature (takes about one hour).

Double up on ingredients for more Calzone.