• 1 can (11 oz.) refrigerated French bread dough
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 4 oz. pastrami, thinly sliced
• 1/2 cup sweet peppers, drained and finely chopped
• 1 egg, beaten
• 2 T. Parmesan cheese

Preparation -
Line a baking sheet with aluminum foil. Spraywith non-stick cooking spray; set aside. Unroll the bread dough and cut it into two 6" x 12" pieces. Lay the pieces on a lightly floured board. Scatter the shredded mozzarella over both pieces of dough to within 1/2" from the edges. Scatter the shredded Monterey Jack over top. Lay the sliced pastrami on top of the shredded cheeses. Spread the chopped sweet peppers over the sliced pastrami. Starting with the long edges, roll up each piece, jelly roll style. Pinch the edges of the dough together to seal. Place the two rolled up pieces, about 2" apart. on the foil-lined baking sheet, seam side down. Bake at 350° for 20 minutes. Use a pastry brush to brush the baked rolls with the beaten egg. Sprinkle the Parmesan cheese over top. Return to the oven and bake for 5 more minutes or until light golden brown. Remove from the oven and cool on a wire rack for about 15 minutes, then slice each roll into 1" thick pieces.