Stromboli

If you're looking for an accompaniment to a home style Italian meal, this is a good one. It's a perfect appetizer or even something to replace plain bread. It's quick and simple to put together and can be baked and served almost immediately. Play with the ingredients and make it your own. Let the kids help and they can make their own giant Hot Pocket!

When laying out the fillings on the dough, make sure not to over do it on the pesto or cheese. You want the dough to cook all the way through and too much liquid or oil will prevent this. Keep an eye on this while baking so that it doesn't brown up too quickly. If it looks like it is, cover loosely with foil.

1 tube of refrigerated bread, I used Pillsbury Country Italian

4-6 tbs prepared basil pesto (found in the spaghetti sauce aisle)

24 small sliced pepperoni

4-6 round slices provolone cheese

1/4 cup sliced sun dried tomatoes

4 tbs shaved parmesan cheese, more for topping

coarse salt

olive oil cooking spray

Preheat oven to 375°

Lightly spray a cookie sheet with olive oil. Remove dough from package, lay on cookie sheet and carefully unroll to make a flat piece of dough. Leaving a 1/4 on all sides, evenly spread prepared pesto. Top with pepperoni, tomatoes, parmesan and provolone. Carefully roll dough back up to form a loaf and lay seam side down on cookie sheet, make 3 slits in top of loaf.  Bake according to manufacturers instructions. When loaf is golden brown, remove from oven and spray lightly with olive oil, top with a little salt and parmesan shavings. Let sit for about 5 minutes before slicing and serving.