Yard Line Salami and Pepperoni Loaf


1 (13.8-oz) tube refrigerated pizza crust

4 oz thinly sliced TURKEY SALAMI

2 oz thinly sliced TURKEY PEPPERONI

6 oz shredded Provolone cheese

1/4 c sliced ripe olives, well drained

2 tsp olive oil

1 tsp dried oregano leaves

As needed Marinara sauce for dipping


Roll pizza dough on a lightly floured surface into a 12x14-inch rectangle.

Layer dough with salami and pepperoni. Sprinkle evenly with Provolone and well drained olives, leaving 1-inch border on all sides.

Starting on long side, roll up, jelly roll style. Tightly pinch long seam and ends to seal. Place seam side down on a baking sheet lined with parchment paper or sprayed with non-stick cooking spray.

Lightly brush top of loaf with olive oil and sprinkle top with oregano. Cut shallow slits crosswise along top of dough, about 2 inches apart.

Bake in a preheated 350 degree F oven for about 25-30 minutes or until loaf is a deep golden brown. Let cool for 5 minutes and slice on the diagonal.

Serve warm with Marinara sauce for dipping.