1 lb thin sliced sandwich style pepperoni
1 lb each provolone and mozzarella cut into thin
strips
3 cups fresh spinach, shredded
1 1/3 cups shredded carrots
2/3 cups radishes, sliced thin
1 red onion, sliced into rings
12 cheery tomatoes cut in 1/2
1/2 cups red wine and vinegar dressing
3 tsp Dijon mustard
Cut pepperoni slices in 1/2. Combine pepperoni, cheese, spinach, carrot, radishes, onion rings, and tomatoes in large pot. Blend dressing and mustard well. Pour over pepperoni mixture
and mix well. Cut a slice off the top of each deli roll. Hollow out leaving a 1/2in shell. Reserve crumbs. Divide pepperoni mixture between rolls. Use crumbs to finish
stuffing rolls and put tops back on. Serve.
