Stromboli

• servings: 6 servings
• total time: 1 hour

Ingredients

1 lb homemade or store-bought pizza dough

1 teaspoon extra-virgin olive oil

1 clove garlic, minced

¼ teaspoon dried oregano

3 tablespoons finely grated parmesan

Thin slices (3 oz) provolone cheese

Slices (3 oz) deli ham/salami/pepperoni

Shredded mozzarella cheese

14 thin, large slices (3 oz) Italian cured meats, such as salami, pepperoni, bresaola, etc. (use at least two different kinds for best results)

Store-bought or homemade marinara sauce, for serving (optional)

Directions

Line a 13x18-inch baking sheet with parchment paper.

On a lightly floured work surface, stretch and/or roll the dough into a 10x12-inch rectangle, about ¼-inch thick. (Be sure not to roll the dough too thin.)

Arrange the dough rectangle so the long side is closest to you. Use pizza cutter to cut 2" slices toward middle on two sides of the dough to braid. Brush the surface with the oil, leaving a 1-inch border around the edges. Spread the garlic evenly over the top of the oil, then sprinkle with the oregano and the pecorino romano.

Shingle the provolone slices evenly over the pecorino romano, followed by the ham, mozzarella, and cured meats. Brush the borders of the dough with the egg (reserve the remaining egg for brushing the top of the stromboli). Braid the edges of the doughtoward the middle. Pinch the seam tightly to seal. Transfer the stromboli to the prepared baking sheet, seam side down. Pinch the ends tightly to seal and tuck underneath the stromboli.

Preheat the oven to 375°F and set an oven rack in the middle position.

Brush the top of the dough with the remaining egg. Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register 200°F). Let the stromboli cool on the baking sheet for 15 to 20 minutes, then transfer to a cutting board and cut into 1-inch-thick slices. Serve warm or at room temperature, with marinara sauce on the side (if using).

Make Ahead/Freezer-Friendly Instructions: The stromboli can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven. To freeze the stromboli before baking, fill and roll the stromboli as directed but do not add the egg wash or cut slits. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven.

Nutrition

• Calories: 418
• Total Fat: 19 g
• Saturated Fat: 9 g
• Cholesterol: 77 mg
• Sodium: 1,169 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 21 g