1/4 cup light mayonnaise
2 tbsp. reduced-fat creamy Caesar dressing
1 (11 oz tube) refrigerated French bread dough
8 oz deli-sliced roast beef
8 oz deli-sliced ham
8 oz deli-sliced provolone cheese
1 (12 oz jar) roasted red peppers, drained, patted dry
1 egg, beaten

Preheat oven to 375°F.

In a small bowl, combine mayonnaise and dressing, reserve. On a work surface, unroll bread dough into thin sheet. gently spread Caesar mayonnaise over dough to within 1/2-inch of edges. Evenly layer beef, ham, cheese, and peppers over mayonnaise on dough. Starting with long side, roll up jellyroll style, transfer, seam-side down to jellyroll pan. Tuck short ends of dough under roll. Brush with beaten egg.

Bake 25-30 minutes or until browned. Let stand 15 minutes before slicing.

Submitted by: Sherry Monfils