Italian Crescent Braid

A package of refrigerated dough is the base for this hearty sandwich stuffed with ham, pepperoni, olives and lots of mozzarella cheese.

Ingredients:

• 1 cup chopped cooked ham
• 1/3 cup pepperoni slices
• 2 Roma tomatoes, chopped
• 1 cup shredded mozzarella cheese-4 oz
• 1 2 1/4 oz can sliced ripe olives, drained
• 1/3 cup tomato pasta sauce
• 1 8 oz can refrigerated crescent dinner rolls or 1 8 oz can refrigerated flaky dough sheet
• 1-2 tablespoons grated Parmesan cheese

Directions:

Heat oven to 375 degrees. Spray a cookie sheet with cooking spray. In large bowl, mix all ingredients except dough and Parmesan cheese. If using crescent rolls, unroll dough onto cookie sheet. Press to form into a 13 X 7 inch rectangle, pressing perforations to seal. If using a dough sheet, unroll dough onto cookie sheet, then press to form into a 13 X 7 inch rectangle. Spoon ham mixture in 3 inch wide strip lengthwise down center of dough. With scissors or sharp knife, make cuts about 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Tuck ends under and press to seal. Sprinkle dough with Parmesan cheese. Bake 23-30 minutes or until deep golden brown then cool 5 minutes. Cut crosswise into slices to serve.

Number of Servings: 4