Did a little Easter appetizer. I usually call this pepperoni bread but I guess it is actually a stromboli or pepperoli. Master dough with starter with All Trumps and I used Red Star Champaign yeast (the yeast performed the same as regular Red Star yeast and imparted no difference on taste that I could detect). Filled with pepperoni, whole milk mozzarella, a sprinkle of Parmegiano reggiano and oregano then rolled up and brushed with olive oil. Baked at 500 on 1/4" steel. I just used one steel plate since I noticed the bottom was browning very fast and I didn't want to risk burning it by transferring to the second, hotter plate. I made a second one that also included ricotta. My seam wasn't the best as you can see but it held. I am very happy with the results.