Stromboli

Ingredients
Yields 2 loaves
1 (.25 oz) package active dry yeast
1 1/3 cups warm water (110° to 115°)
1/4 cup vegetable oil
1/2 tsp salt
4 to 5 cups all-purpose flour

Filling:
1/2 lb thinly sliced ham (I used Turkey)
1/2 lb reduced fat pepperoni
Dried basil
Dried oregano
8 slices provolone cheese
2 cup shredded mozzarella cheese
Extra Virgin Olive Oil

Directions

1. In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth.
   
2. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes.
   
3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle.
   
5. Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese.
   
6. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
7. Bake on a baking sheet at 400°F for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.

Recipe from Burn Me Not.