2 tubes
refrigerated pizza dough
1/4-cup Italian
dressing
1 pound thinly
sliced deli meat
3/4- cup shredded
Monterrey Jack cheese
3/4-cup shredded
cheddar cheese
1/2- cup chopped
sweet red pepper
1/2- cup sliced
green onions
1 egg
Unroll pizza
dough. Place dough side by side on a
baking sheet with the two short sides touching and pinch to seal. Cut a 2-inch strip off one short side and set
aside. Brush the remaining dough with
the dressing to 1/2 inch of the edges.
Layer the meats, cheeses, peppers and onions. Roll up, jellyroll style starting with the
long side and pinch the seam to seal.
Place seam side down on an ungreased cookie
sheet. Form a ring and pinch the ends
together. Beat the egg yolk and brush
over the dough. Bake for 30 minutes at
350 degrees. Roll out the dough on a
floured surface to 1/8-inch thick and cut shapes out of the remaining
dough. Arrange shapes on top of hot
dough and bake for 5 minutes longer. Serves 10.