Ingredients
- 1 tube refrigerated pizza dough (recommended: Pillsbury brand)
- 2 tablespoons all-purpose flour or corn meal
- 1/4 pound sliced pepperoni, about 24 slices
- 6 slices provolone, deli sliced
- 6 slices Italian hot ham
- 8 slices Genoa salami
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sesame seeds
- 2 teaspoons Italian seasoning blend
- 2 tablespoons grated Parmigiano or Romano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional
Directions
Preheat oven to 400 degrees F.
Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.
The Big Dipper: Simple Marinara Dipping Sauce:
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon hot red pepper flakes
- 1 tablespoon anchovy paste, optional but recommended
- 1 tablespoon chopped flat-leaf parsley
- 1 (15-ounce) can crushed tomatoes
- Salt and pepper
Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 7 minutes
Inactive Prep Time:
Ease of preparation: easy
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By juliemarcoux
Redlands, CA
on January 06, 2013
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This was a huge hit out of the park. I was a little frustrated with the directions w the pizza dough because I cut it in the quantity that the recipe first recommended and then realized I only needed four pieces. 4 x 6 equals 24 (pepperoni. Aside from that it was awesome. Truly one of the best meals I have prepared for my family (who often rates meal at 8 or below because they say they want me to keep trying, This meal received a "10" which is unheard of in the Marcoux household.
By SmokyMountains
Knoxville, TN
on May 14, 2012
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It was very good. I liked the mix of meats, the coating for the bread(most of it, and the dipping sauce. Didn't like the canned pizza dough (will use Alton Brown's, the dried herbs and garlic on the outside (will omit, and the chunky/watery marinara (will puree. The directions were confusing; I just made one big rollup and sliced it. Very pretty presentation. Will do again as an appetizer or with soup.
By superhoney
San Francisco, CA
on September 25, 2011
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The simple marinara sauce really benefits from the anchovy paste! We add parmesan and a little fontina cheese, leave out the salami...incredible.
Read all 193 reviews