1 (1-pound) loaf frozen bread dough
2 teaspoons water
6 ounces sliced deli hard salami
1/2 cup pickled yellow pepper rings, well-drained
2 red peppers, halved, roasted
1/2 cup sliced pitted ripe olives
Heat oven to 350°F. Grease 10-inch springform pan or 9-inch pie pan; set aside.
Thaw bread dough according to package directions. Remove one-third of dough; set aside.
Roll two-thirds of dough on lightly floured surface into 12-inch circle. Pat onto bottom and 1-inch up sides of prepared pan; set aside.
Roll remaining one-third of dough into 10-inch circle; cover dough until ready to use.
Beat together egg white and water with fork in bowl. Brush egg white mixture over entire surface of bottom crust.
Layer 6 slices cheese onto bottom of dough in pan; top with salami, yellow peppers, remaining cheese, red peppers and olives.
Brush edges of dough with remaining egg white mixture; top torte with 10-inch circle of dough, sealing and turning edges to prevent leaking. Brush remaining egg white mixture over top of torte. Cut 12 large slits in top of torte.
Bake 45-55 minutes or until crust is golden brown. Let stand 30 minutes; serve warm or cold.
To roast red peppers, cut in half lengthwise; remove seeds. Place peppers, cut-side down, on broiler pan. Broil 5 to 6 inches from heat 10-15 minutes or until skin is blackened. Place roasted pepper halves in plastic food bag; cool. Peel skin from pepper halves; pat with paper towel to dry.