STROMBOLI


1/4 lb. pepperoni slices, cut into 1/2 inch squares
1/2 lb. ham lunchmeat slices, cut into 1/2 inch squares
1/4 lb. hard salami slices, cut into 1/2 inch squares
3/4 to 1 lb. Mozzarella cheese, grated
1 c. Romano cheese, grated
4 whole eggs, beaten
1/4 to 1/2 tsp. red pepper flakes
1/2 can black olives, sliced
2 (8 ounce) pkgs. Pillsbury crescent rolls
sesame seeds for topping, optional

Preheat oven to 350 degrees.

Mix all ingredients except the crescent rolls in a large bowl, reserving some egg to brush on top of pastry. 

Working with one package of rolls, lay out both pieces side by side on wax paper, smooth out perforations and push seams together. Cover with wax paper and roll out so dough is now one sheet, 1/8 inch thick and approximately 18 × 12 inches (about the width of the wax paper). Put half of filling mixture down center of dough and fold over each side onto center to make a long roll. Fold ends over and pinch to prevent filling from spilling out. Turn over onto baking sheet, seam side down. Cut diagonal slits across top. Brush with beaten egg and sprinkle with sesame seeds, if desired. Repeat with second package of rolls. Bake about 30 minutes until golden brown. (Check on them every so often to make sure they're not overbrowning).

Remove from oven and let stand about 5 minutes. Cut into slices to serve.