1. Preheat your oven to 375 degrees F.
Lightly flour a work surface or a square of parchment paper. Roll
your pizza dough into a rectangle about 12 by 14 inches. I prefer to
roll out my pizza dough on parchment paper, because you can just
put the paper straight into the oven without trying to transfer it.
2. Brush the top of the dough with melted butter.
Sprinkle garlic over the top. You can either use fresh garlic or the
kind in the jar.
Sprinkle the top with 1/2 cup mozzarella cheese. Leave a 1-2 inch
border around 1 long edge and the two short ends.
3. Top with 12 slices of ham
Layer slices of Pepper jack cheese on top of the ham.
Layer salami on top of the Pepper jack.
Add another 1/2 cup mozzarella.
Layer on the pepperoni.
Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with
parsley.
In a small bowl, beat the egg with a fork. Add 1 tablespoon water.
Use a brush to coat the 3 exposed edges of your stromboli (short,
short, and 1 long edge) with egg wash.
4. Carefully roll up the long edge of your stromboli, starting with
the one edge that didn't get the egg wash. Roll it tightly so that it
stays together.
Seal the seam with wet fingertips, then roll over the stromboli so
that the seam is facing down. Seal the ends with wet fingers, folding
the dough underneath if there is extra.
Transfer the stromboli to a baking sheet or pizza stone.
Brush with melted butter or the extra egg wash. Whatever is most
handy. I actually used a little of both.
Sprinkle the stromboli with Parmesan cheese, then sprinkle with
black pepper. Use a sharp serrated knife to make shallow diagonal
cuts on top of the stromboli.
Bake at 375 for 25-30 minutes, until the top is brown. If you are
nervous that it's not done, lift an edge with a spatula and make sure
the bottom is brown.
Sprinkle with fresh parsley and dip in warm marinara sauce to serve.
Originally Submitted
1/21/2018
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