Meat Lover’s Stromboli

2019-02-17
  • Yield : 16 appetizer portions
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 50m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Four Cheese White Pizza

  • Deep Dish Sausage, Bell Pepper and Onion Pizza

  • Chicago-style Deep Dish Pizzas

  • Ultimate Should Be a $1000 Pizza

  • Portobello Mushroom Pizzas

Ingredients

  • Canola oil nonstick spray
  • Flour, for dusting
  • 1 pizza dough, divided in half
  • 1 cup sweet marinated peppers, chopped (recommended: Peppadew)
  • 2 tablespoons minced garlic
  • 1 tablespoon Italian seasoning
  • 1/4 pound sliced ham
  • 1/4 pound sliced hot sopressata
  • 1/4 pound sliced salami
  • 1/4 pound thinly sliced pepperoni
  • 4 cups grated mozzarella
  • 1 egg, lightly beaten
  • Olive oil, for brushing
  • Smoked salt (optional)
  • 2 cups good quality marinara sauce, warmed

Method

Step 1

Preheat the oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.

Step 2

On a lightly floured surface, roll out both halves of the dough to large rectangles, about 9 by 13 inches. Sprinkle each with the sweet peppers, garlic, and Italian seasoning, leaving a 1-inch border. Evenly distribute the ham, sopressata, salami, pepperoni, and mozzarella over each of the dough rectangles.

Step 3

Using a pastry brush, paint the border of 1 long edge on each piece of dough with the egg wash. Starting at the opposite long end without the egg wash, roll up each dough like a jellyroll. Repeat with the other dough. Place on the prepared baking sheets and brush the tops with olive oil. Sprinkle with smoked salt, if desired. Place a few slits in the top of the dough for venting. Bake until nearly completely golden brown and starting to crisp, about 25 minutes.

Step 4

Remove from the oven and let cool for about 10 minutes. Slice thickly and serve with the warmed marinara.

Leave a Reply

Your email address will not be published. Required fields are marked *