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 Minced fresh parsley
1 tb Minced garlic
6 oz Sliced deli ham
3 oz Thin sliced deli pepperoni
6 oz Thin sliced mozzarella or
- Provolone
3 tb Fine grated Parmesan;
- 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 (opt)

Set the oven @ 400ºF/205ºC and line a sheet pan with
parchment.

Stretch the pizza dough by hand, then place it on a
floured surface and roll into a 12" X 16" 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-inch 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 tablespoons 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-inch 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 tablespoon 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 ¼-inch 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 ¾-inch
slices. Serve immediately with a bowl of warmed marinara
for dipping, if desired.

By: Lidey Heuck

Yield: 8 servings

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

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