Feeding Frenzy

So what should you eat and what you do eat after competing in a triathlon can be wildly different things! My husband and I are competing in our first 2010 triathlon this Saturday!  We are fortunate to have a YMCA that holds a Winter Race Series of triathlons throughout the winter months to keep us spry!  We had one in late November, we'll have this one on Saturday, then another in March.  They gradually increase in distance and intensity; this next race will consist of a 300meter swim, 18K bike ride, and finishing up with a 5K run.  It sounds like a lot, but this goal is easily attainable with persistence! 
So, back to what we're eating after the race. We've decided that since we're having company we'll be serving my favorite (and my own) recipe that we affectionately call "Stuffed Breads", they're actually Strombolli, but we like the other name in our house!
Here is the recipe, it isn't lowfat, lowcal, or low taste!  So use it only after completing a race, just kidding, but this is a fun family recipe!  So I hope you enjoy it!

Ingredients: 3/4 jar Roasted Bell Peppers, 1 small jar Artichoke hearts,1 small can Chopped black olives, 1 tsp. EVOO, 1 tsp. Pampered Chef Italian Seasoning (or your own, I just love the PC stuff),  unbaked pizza dough - enough for 2 pizza's  (I make my own, but you can use some thing like Pillsbury refrigerated), 1/4 pound Provolone Cheese,  1/4 pound Genoa Salami, 1/4 pound Pepperoni

 Preheat oven to 475 degrees Fahrenheit. Place Roasted Bell Peppers, Artichoke Hearts, and black olives in a bowl and stir in EVOO. Sprinkle Italian seasoning and salt to taste. Let stand while preparing dough. Roll 1/2 of dough into a 12inch wide by 15inch long rectangle. Place in preheated oven for 4-5 minutes. Remove from oven and layer 1/2 of the cheese over the dough to cover surface, repeat with 1/2 of Genoa salami and 1/2 of pepperoni. Spread 1/2 of artichoke mixture on top of meats and cheese. Fold dough into thirds starting from a 12inch side. Repeat process with second half of dough. Brush each sandwich loaf with butter and bake for 10-12 minutes or until dough is cooked. Let sandwich loaves stand about 8 minutes and cut into 1 1/2 inch wide slices. Serve warm.