STROMBOLI

FOR THE DOUGH:
1 pkg active dry yeast
1 1/3 cups warm water
1/4 cup vegetable oil
1/2 tsp salt
4 to 5 cups flour
FOR THE FILLING:
3 tbsp prepared mustard
12 slices American cheese
12 slices hard salami
1 1/2 lb ground beef, browned and drained
1/2 lb thinly sliced ham
1 lb shredded mozzarella
vegetable oil
oregano to taste

TO MAKE THE DOUGH:
Dissolve yeast in water. Stir in oil, salt and flour to make a workable dough.

Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Place in greased bowl; turn to grease top. Cover and let rise until doubled.

Meanwhile, prepare the ingredients for the filling.

TO MAKE THE STROMBOLI:
Preheat oven to 400 degrees F.

Divide dough in half and roll out to 15x12-inchees.

Layer half with: half mustard, cheese, salami, beef, ham and mozzarella. Fold over and seal ends well. Repeat with other dough and ingredients.

Bake until lightly browned, 25-30 minutes. Cool slightly before cutting into 1-inch slices.

Servings: 16
Adapted from source: Taste of Home Ground Beef Collection, 1996