This honey mustard vinaigrette is tasty and simple to make. It is excellent for dressing a salad or using as a dip for bread.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
Ingredients
- 1 (1 pound) loaf frozen bread dough, thawed
- 1 tablespoon olive oil, or to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 16 slices mortadella
- 12 slices provolone cheese
- 12 thin slices capicola ham
- 12 slices Genoa salami
- 1 ½ cups sliced Roma tomatoes (Optional)
- 1 ½ cups thinly sliced fresh mushrooms (Optional)
- 1 egg, beaten
- 2 tablespoons sesame seeds (Optional)
Instructions
- 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.
- Roll dough into a 17×20-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.
- 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.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.
Nutrition Facts
| Calories | 807 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 4 g |
| Protein | 41 g |
| Saturated Fat | 21 g |
| Sodium | 2108 mg |
| Sugars | 5 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
Darned delicious stuff. I made two loaves and took them to a church potluck… not one piece left. The rolling out the dough is a real pain so I ended up smooshing it into a rectangle instead, I wasn’t able to find mortadella in my regular store so I just used some cooked Italian sausage. I also cooked the tomatoes and mushrooms to extract some of the water so I wouldnt have a mushy roll. I baked this the night before and then the next morning, sliced it up and then heated in the oven, Worked great