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Salami, Provolone & Pepper Torte

1 loaf Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed
15 oz ricotta cheese
2 eggs
¼ tsp garlic powder
8 oz Provolone cheese, thinly sliced
6 oz Bridgford Dry Salami Slices, thinly sliced
2 (2/3 oz ea) pkgs fresh basil or 2 tbsp dried basil
1 (14 oz) can roasted red peppers, drained and patted dry with paper towels
olive oil (optional)

Grease a 9″ springform pan (or 9″ cake pan). On a lightly floured surface roll 2/3 of dough into a 12 inch circle. Place dough round in pan with edges of dough hanging over pan sides. Let the dough stretch, then carefully press dough down to line the bottom and sides of pan. Mix together Ricotta, eggs and garlic powder. Set aside. Arrange half of the salami slices on dough bottom. Cover with half of the Ricotta mixture. Top Ricotta with half of the roasted peppers. Top peppers with half of the basil, then half of Provolone. Repeat layering once more. Roll out remaing 1/3 of dough into a 9-inch circle (dough will be very thin). Place this dough circle on top. Pinch to seal with dough lining sides of pan. Poke a few holes on top to allow steam to escape. Bake in a preheated 400° oven for 15 minutes, then at 350° for 15 minutes. Remove from oven and remove sides of pan (if using springform pan). If using cake pan, carefully turn torte out of pan onto a wire rack. Be sure torte is top side up. Torte slices best when cool. Cover and refrigerate unused portion.

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