Recipe: Chris' French Garbage Bread and Garbage Bread (Recipes for Nick)

CHRIS' FRENCH GARBAGE BREAD

2 cans Pillsbury French bread, defrosted in pkg. 30 to 45 minutes
1/2 lb. boiled ham or sliced pepperoni
1/2 lb. sliced Mozzarella cheese
Melted butter
Sesame seeds

Preheat oven to 350 degrees F.

Open bread cans, remove dough. Slowly open roll of dough.

Put sliced meat and cheese onto unraveled dough. Roll up dough with sliced meat and cheese. Seal edges so cheese will not ooze out. Place on greased cookie sheet. Brush with melted butter. Sprinkle with sesame seeds.

Bake at 350 degrees for 20 to 30 minutes, until lightly browned. Cool a few minutes before slicing.

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GARBAGE BREAD

4 (1 lb.) loaves frozen bread dough
1 lb. capacola ham (any ham will do)
3/4 lb. Provolone cheese, sliced thin
1/2 lb. salami, not hard, sliced thin
1/2 lb. pepperoni, thin sliced
12 oz. Mozzarella cheese
Grey Poupon (or yellow mustard, garlic salt, oregano)

Let bread thaw and roll each loaf into a rectangle approximately 12 x 8 inches. Spread with mustard layer the loaves with the above ingredients in the order given.

Sprinkle with a little garlic salt and oregano. Pull the two long sides up and form a seam down the length of the loaf. (I roll it like a jelly roll it stays together better.)

Fold up the ends and pinch. Place seam side down on a lightly greased cookie sheet.

Bake at 350 degrees F for 20 minutes or until lightly browned. Remove from oven and place on cutting board (let drain for a few minutes) and slice.

May be frozen after baking and reheated.