Pepperoni Dough

1. Combine half the flour, the salt and yeast in a bowl and stir.
2. Pour in the water and 2 tablespoons of olive oil.
3. Mix, slowly adding the remaining flour until it becomes too thick to stir. Pour the dough onto a floured countertop and knead it for 10 minutes, or until smooth but moist.
4. Rub a small amount of oil on the bottom and sides of a bowl, and place the dough in it.
5. Cover with plastic wrap or a towel and let it rise for 1-2 hours.
6. Pepperoni Roll
7. Preheat oven to 375 degrees.
8. Lightly grease baking sheet or use parchment paper.
9. Roll dough out into a rectangle. Brush dough with beaten egg.
10. Layer pepperoni, mozzarella and parmesan cheese on the dough, leaving 1/2 inch clear on all sides. Sprinkle on the oregano.
11. Roll and cut in half. Pinch ends and seam to seal. Place seam side down on prepared baking sheet.
12. Bake 30-35 minutes until golden brown.

1. Combine tomatoes, basil, onion, and vinegar to make mix. Mix well and set aside.
2. Open croissant dough and carefully separate into two sections - DO NOT separate into individual croissants.
3. Lay both dough sections out flat and layer Gallo Salame along one edge of each dough sheet.
4. Spoon one tablespoon of spaghetti sauce over each sheet. Then divide bruschetta mix and spread evenly over both sheets.
5. Fold croissant dough over filling and press dough edges lightly with fingertips to seal. Bake according to directions on dough package.

1. First, put the cheese in the middle of the tortilla in a row.
2. Place the Gallo Salame Pepperoni evenly in the middle onto the flour tortilla.
3. Do the same for the Gallo Salame and ham.
4. Sprinkle the onion and tomato over the meats.
5. Place the green leaf lettuce on the meats followed by the tabasco.
6. Roll the tortilla tightly and serve.

1. Add basil, pine nuts, garlic cloves and a pinch of salt to a blender.
2. Blend while streaming in extra virgin olive oil to blend the pesto.
3. Spread the pesto on both sides of ciabatta bread.
4. Build the sandwich with Gallo Salame, sliced tomatoes and sliced mozzarella.
5. Sprinkle with a little salt and pepper.
6. To cook, use either a Panini press or griddle pan with a plate to weigh down the sandwich.
7. Cook until both sides are golden brown, about 4 minutes per side.
8. Cut the sandwiches in little 1-inch cubes and serve immediately.Place the slices of Italian Dry Gallo Salame, sliced ham, sliced turkey, American cheese, and sliced tomatoes between two slices of bread