1. Kneed all ingredients 8-10 min until mixed
2. Oil bottom of bowl
3. Place dough in bowl and turn so both sides are oiled
4. Let rise to double size in warm place- 45 min to 1 hour*
5. Cut dough in half
6. Heat oven to 375
7. Lightly grease cookie sheet with olive oil and dust sheet with cornmeal
8. Roll out 1/2 of dough into 18x12 inch rectangle
* to create "warm place" I turn the oven to warm while i am kneeding then turn it off - then set the bowl on top of the oven to rise.

1. Spread filling ingredients in layers in the order above overlapping meat and cheese - leaving 1/2 inch on sides
2. Roll up short way - pinch ends
3. Place seam side down on cormeal
4. Slice venting holes in top of roll
5. Bake 20-30 min until bread is golden brown