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Baked Pizza Wrap

Baked Pizza Wrap

Yield: 12 servings

3 lbs. frozen white bread dough, thawed
1½ cups pizza sauce
3 cups shredded pesto Jack or Monterey Jack cheese
1 qt. thinly sliced onion
3 cups pitted, coarsely chopped olives
1¼ cups chopped salami
1½ cups fresh basil leaves, packed firm
3 cups shredded Gruyère cheese
1 Tbsp.  dried oregano
2 eggs, beaten

1. Divide dough into 3 equal portions (1 lb. each). Roll out, pat and stretch dough to 3 rectangles, each 14 x 7 inches.
2. With back of spoon, spread pizza sauce over dough to 1 inch from edges. Sprinkle jack cheese in lengthwise strip in center of each rectangle. Top with onion, olives, salami and basil. Top with Gruyère cheese and sprinkle with oregano.
3. To roll each rectangle, start from nearest 14-inch edge and flap dough over filling, stretching to cover. Repeat with other long side of dough and seal. Transfer roll to oiled sheet pan, and roll it seam side down on pan. Brush rolls with egg. Bake at 375°F for 30 minutes or until golden.  
4. Slice each roll into 4 portions.

Recipe and photo: National Onion Association

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