Stromboli {adapted from Rachel Ray's version} I like to double this recipe.
1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmigiano or Romano
Note: For this version, I used mozzarella, ham & pepperoni because it's all I had on hand. That's what I love about this recipe. You can use whatever you want. It's great if you serve marinara sauce on the side to dip in !
Directions
Preheat oven to 400 degrees F.
Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cover dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami leaving a 1 inch border. Starting at the long end, roll up the dough into a cylinder, pinching the edges to seal. Brush dough with extra-virgin olive oil then add grated parmesean cheese.
Bake until evenly golden, 12 to 14 minutes.
(Serve with marinara on the side for dipping.)
It's DIY day over at a soft place to land.
Also participating in Foodie Friday at Designs by Gollum & Friday's Family Recipe & Hooked on Houses.
