Italian calzone with asaigo and olive oil crust

Ingredients

The sandwich part

• 1
  
  tube of Pillsbury french bread
  
• 4
  
  ounces martadella, sliced thin
  
• 2
  
  ounces pepperoni, sliced thin
  
• 1/4
  
  cup each green and red bell peppers
  
• 5
  
  ounces thinly sliced fresh motzarella
  
• 1
  
  small jar pizza sauce. You will use 4 tablespoons for the sandwich, the rest for dipping.
  
• 4
  
  ounces salami, thinly sliced
  

topping

• 1
  
  tablespoon olive oil
  
• 1
  
  teaspoon garlic powder
  
• 1
  
  teaspoon dried parsley
  
• 1
  
  dash each salt and pepper
  
• 1
  
  tablespoon grated asagio cheese
  

Directions

1. line a cookie sheet with aluminum foil.
2. Spray with non stick spray. This will make clean up so easy for you.
3. Open up the tube of french bread, it has a seam. Pat and stretch to 9×13 inches.
4. Layer the filling in this order: mortadella, pepperoni, green pepper, motzarella cheese, red pepper, pizza sauce, salami. But do not layer over whole dough. Only layer over half of the dough. When you have layered, fold the plain side over the filled side, and press to close
5. Now for the topping. Mix together the olive oil, garlic powder, parsley, salt and pepper. Cut 6 slits on the top of sandwich, and brush with olive oil mixture. Sprinkle with the asaigo cheese.
6. Bake in a 350 degree oven for 30 minutes, or until golden brown Heat the remainder of the pizza sauce in the microwave for a minute to use for dipping.