Stromboli Cheese Meats (Print Version)
# Ingredients:
01 -
3 oz (4 slices) of provolone.
02 -
3 oz (4 slices) of cooked ham.
03 -
3 oz (14 slices) of mixed Italian meats like salami or pepperoni.
04 -
A well-beaten egg.
05 -
Pizza dough (about 1 lb).
06 -
A chopped clove of garlic (tiny bits are good).
07 -
Three tablespoons of romano, grated finely.
08 -
Marinara for dunking (optional).
09 -
Red pepper flakes, if you want a little spice.
10 -
Mozzarella slices, 4 (about 3 oz total).
11 -
A tablespoon of olive oil.
12 -
1/4 tsp of dried oregano.
# Instructions:
01 -
Get your oven up to 375°F. Line a baking pan with parchment.
02 -
Sprinkle some flour on your counter, then roll the dough into a 10x12 inch rectangle.
03 -
Lay the dough so the long side faces you. Spread olive oil on it, but keep one inch around the edges plain.
04 -
Sprinkle garlic, oregano, pepper flakes, and romano on the oiled dough.
05 -
Start with provolone. Then add the ham, mozzarella, and finally the other Italian meats.
06 -
Brush the edges with egg. Fold up the bottom and fold down the top, kind of like folding a letter. Press the edges together to seal it all neatly.
07 -
Flip it so the seam is down, and lay it on the pan. Loosely cover with plastic and let it sit for an hour.
08 -
Coat the whole thing with the rest of the beaten egg. Cut five small slits across the top.
09 -
Pop it in the oven for 35 minutes or so, until golden brown. The center should reach 200°F.
10 -
Let it cool 15-20 minutes. Slice into one-inch pieces. Put some marinara on the side and you're ready to enjoy!
# Notes:
01 -
A pound of dough works perfectly here.
02 -
Make it in advance if needed—store it in the fridge for up to half a day.
03 -
You can freeze it for three months with no egg wash or slits.
04 -
If you're baking it cold, give it a little extra time in the oven.