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Individual Size Stromboli

1 loaf Bridgford Frozen Ready-Dough®, thawed
1 (2.5 oz) pkg Sliced Ham
1 (2.25 oz) pkg Bridgford Sliced Dry Italian Salami
¾ cup shredded Mozzarella, Provolone or Cheddar cheese
Egg wash (1 egg white with 1 teaspoon water)

Divide dough into 4 portions. On a lightly floured board, roll or pat each piece into a circle 6-inches in diameter. Top each circle of dough with 1 slice of ham, 3 slices of salami and 3 tablespoons shredded cheese, leaving a 1/2-inch border around the meat. Lightly brush this border with egg wash. Starting from one side, begin rolling up dough, jelly-roll fashion, folding in sides of dough as you roll. Pinch dough to seal all seams. Place on greased baking sheet, seam sides down. Brush strombolis with egg wash. Let rise until puffy. Lightly brush again with egg wash. Bake at 375° for 20-30 minutes or until well browned. Remove from pan to cool on a wire rack.

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