Pastrami, two cheeses and sweet peppers fill these tasty pinwheel appetizers.

• 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, lightly beaten
• 2 T. grated Parmesan cheese

Preparation -
Line a baking sheet with aluminum foil. Spray with 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 pastry board. Scatter the shredded mozzarella cheese over both pieces of dough to within 1/2" from the edges. Scatter the shredded Monterey Jack cheese over top. Place thin slices of Pastrami on top of the shredded cheeses. Place the chopped sweet peppers over the 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 prepared, foil-lined baking sheet, seam side down. Bake in a preheated oven at 350° for 20 minutes. Use a pastry brush to brush the outside of the baked rolls with the beaten egg. Sprinkle the grated Parmesan cheese over the baked rolls. Return to the oven and bake for 5 more minutes or until the rolls are 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. Serve warm.