cup well drained roasted red bell peppers (from a jar)
slices provolone cheese, halved
lb deli sliced hot salami
1/2 lb deli peppered turkey
cup well drained hot pepper rings (from a jar)
1Heat oven to 375°F.
2Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
3Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, and turkey slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
4Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
5Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.