Preparation / Directions:
Preheat oven to 400. Lightly coat a baking sheet or jelly-roll pan with nonstick cooking spray.
Working on a lightly floured surface, stretch or roll pizza dough into a rectangle measuring about 12 x 8". Spread dough with olive spread, leaving a 1" border. Arrange a layer of provolone cheese on top, slightly overlapping the slices, then a layer or roasted red peppers. Rold one of the long edges over about 1 to 2", then roll up the dough, jelly roll style.
Transfer the stuffed dough to the baking sheet, seam side down. Brush lightly with egg and bake about 35 minutes, or until lightly browned.
To serve, let cool slightly then cut into 3/4" slices. Serve at room temperature.
Do Ahead Tip: Up to 1 month ahead, you can freeze unbaked bread wrapped in plastic wrap then aluminum foil on a bakingg sheet ( once frozen into shape, you can remove it from the baking sheet). Thaw in refrigerator overnight before unwrapping and baking.
Variations: In addition to or instead of the filling ingredients listed above, why not try drained and chopped marinated artichokes, genoa salami, canned caponata salad, thinly sliced and steamed zucchini, sliced ham, sliced mozzarella or chopped fresh herbs.
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