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Italian Jellyroll




Source of Recipe


Internet


List of Ingredients




2 Refrigerated Pizza Crusts (we used Pillsbury)
1/4 pound pepperoni, sliced thin
1/4 pound hard salami, shaved
1/4 pound baked ham or cappicola, shaved
1/4 cup chopped black olives (optional)
Small can mushrooms (optional)
8 ounces ricotta cheese
1/4 pound Provolone cheese, sliced
1 1/2 pounds shredded mozzarella cheese (we used 8 ounces, shredded, which was plenty)
Olive oil or flavored olive oil

Unroll pizza crusts. Brush with olive oil. Combine olives, mushrooms and ricotta cheese. Spread half of the mixture over each of the pizza crusts. Place the pepperoni, ham, provolone and salami in layers on top of the ricotta cheese. Top with shredded mozzarella. Roll the crust lengthwise in a jellyroll fashion, tucking in the sides as you roll the crust. Place seam side down on a greased baking sheet. Bake at 425 degrees for 15 minutes or until crust is golden brown. Allow to cool and slice into 2-inch pieces.



Recipe