MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Stromboli
Categories: Breads, Vegetables, Pork, Cheese, Herbs
     Yield: 8 Servings

          A-P flour; for rolling the
          - dough
     1 lb Pizza dough; room temp
     2 tb Extra-virgin olive oil
     2 tb Fresh parsley; minced
     1 tb Garlic; minced
     6 oz Deli ham; sliced
     3 oz Deli pepperoni; thin sliced
     6 oz Mozzarella or Provolone;
          - thin sliced
     3 tb Parmesan; fine grated,
          - divided
     1 lg Egg; beaten with:
     1 tb Water; for brushing
   1/2 ts Dried oregano
          Salt; for sprinkling
          Marinara or pizza sauce;
          - warmed, to serve (optional)

 Set the oven @ 400 F/205 C and line a sheet pan with parchment.

 Stretch the pizza dough by hand, then place it on a floured surface
 and roll into a 12x16" rectangle. Arrange the dough so that one of
 the longer sides is closest to you.

 In a small bowl, combine the olive oil, parsley, and garlic, then
 brush the mixture all over the surface of the dough.

 Add the fillings: Arrange the ham on the dough, slightly
 overlapping the slices and leaving 1" borders on the two short
 sides and a 2" border on the long side furthest from you. (No need
 to leave a border on the side closest to you.) Repeat with the
 pepperoni, then the mozzarella. Finally, sprinkle 2 tb of the
 Parmesan over the mozzarella.

 Slightly fold in the left and right sides, then tightly roll,
 starting with the side closest to you. Just before you get to the
 end, brush the 2" border with egg wash. Finish rolling and form a
 seam, pressing firmly to ensure a tight seal.

 Carefully lift the stromboli and place it on the prepared sheet pan
 seam-side down. Brush all over with the egg wash, including in and
 around the seam. Sprinkle with the remaining 1 tb of Parmesan, the
 oregano, and a few pinches of salt. Using a sharp paring knife,
 make four evenly spaced 1-1/2" long diagonal slits, about 1/4"
 deep, on the top of the stromboli.

 Bake until stromboli is evenly browned, 25 to 30 minutes. Cool for
 15 minutes, then using a large serrated knife, cut the stromboli
 crosswise into 3/4" slices. Serve immediately with a bowl of warmed
 marinara for dipping, if desired.

 Recipe by Lidey Heuck

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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