Italian Stuffed Bread

Ingredients

• 1 , 1 pound
• 1 tablespoon olive oil , or to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 16 slices mortadella
• 12 slices provolone cheese
• 12 thins slices capicola ham
• 12 slices Genoa salami
• 1.5 cups sliced Roma tomatoes , Optional
• 1.5 cups thinly sliced fresh mushrooms , Optional
• 1 egg , beaten
• 2 tablespoons sesame seeds , Optional

Instructions

1. 1

   Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 45 minutes to 1 hour.

2. 2

   Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.

3. 3

   Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.

4. 4

   Preheat the oven to 300 degrees F (150 degrees C).

5. 5

   Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.