1 (16-ounce) loaf frozen bread dough, thawed
1/4 pound, thinly sliced ham
1/4 pound sliced hard salami
1/2 t dried basil, divided
1/2 t dried oregano, divided
3 ounces sliced provolone cheese
1 cup (4 ounces) shredded mozzarella cheese
2 T butter, melted
1 t cornmeal
Place bread dough on a lightly greased baking sheet. Pat, roll out, to a 15×10 in rectangle. Arrange ham slices lengthwise down the center; place salami on top. Sprinkle with 1/4 t basil and 1/4 t oregano. Arrange provolone cheese over herbs, and top with mozzarella cheese. Sprinkle with remaining herbs.
Moisten all edges of dough with a little bit of water. Bring each long edge of dough to center; press edges together securely to seal. Seal ends.
Brush dough with 1 T butter. Sprinkle with cornmeal, and carefully invert. Brush top with remaining butter. Bake at 375 for 20 minutes or until brown on top. Cut with a serrated knife.
Photo and recipe adapted from Southern Living Cookbook Classics