Pastrami Stromboli

1 (11 oz) can Pillsbury Refrigerated Crusty French Loaf
2 Tbsp mayo
1 tsp dijon mustard
1/2 lb thinly sliced pastrami
1 (6 oz) package sliced provolone cheese
1 cup French fried onions

Heat oven to 350*. Spray cookie sheet. Carefully unroll dough onto sprayed cookie sheet. Press or roll to form 14x12 inch rectangle. In small bowl, combine mayo and mustard; blend well. Spread over dough to within 1 inch of all edges. Layer half each of pastrami and cheese in 5 inch wide strip lengthwise down center of dough to within 1 inch of each short side, overlapping meat and cheese. Repeat layering with remaining meat and cheese. Sprinkle with onions. Fold dough over filling; pinching edges in center to seal. Fold ends under 1 inch; seal. Cut several slits in top for steam to escape. Bake at 350* for 20-30 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices to serve.