Meat Lover's Stromboli

Total Time:
50 min
Prep:
15 min
Inactive:
10 min
Cook:
25 min

Yield:
16 appetizer portions
Level:
Easy

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

  • 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.

  • 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.

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


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    Recipe courtesy of Food Network Kitchen