2 tbsp. cornmeal
1/2 lb. sliced provolone
1/2 lb. sliced roast beef
1 c. sliced turkey pepperoni (4 ounces)
1 jar (12 ounces) roasted red peppers, drained
2 loaves (1 lb. each) frozen bread dough, thawed
1 large egg white, slightly beaten
1 tbsp. sesame seeds

Heat oven to 400°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°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.