Stromboli

When making this Stromboli I used my Homemade Pizza Dough. This dough has been my go to for awhile now. My dough ended up weighing 1 pound 10 ounces and I divided that in half to make two Stromboli. I served this Stromboli as lunch, but it would also work as an appetizer or even as a part of pizza night.

I loved how the dough of the Stromboli got nice and crispy, plus the cheesy got all melty and tasted absolutely delicious with the pepperoni and salami. Essentially this Stromboli is like a pizza all rolled up in a tasty dough roll and baked until crispy and the filling is nice and hot.

Stromboli

Ingredients:

• 1 1/2 pounds pizza dough, about (mine was 1 pound 10 ounces)
• 1 cup pizza sauce, plus extra for serving
• 3 cups shredded mozzarella cheese
• 18 slices salami, about
• 8 ounces pepperoni, about
• 2 egg, beaten
• dried parsley, to taste
• grated parmesan cheese, to taste

Directions:

1. Place oven rack into the lower third of the oven. Preheat the oven to 500º F. Spray two large baking sheet with cooking spray.
2. Divide the dough into 2 equal pieces and spread each one into approximately a 10x16 rectangle on each baking sheet.
3. Spread 1/2 cup of pizza sauce over 2/3 of the dough lengthwise, leaving about a 3x16 inch rectangle of plain dough along one side.
4. Sprinkle 3/4 cup of shredded cheese over the sauce of each dough rectangle.
5. Place a layer of salami followed by a layer of pepperoni on top of the cheese on each dough rectangle.
6. Sprinkle the remaining shredded cheese over the meats on each dough rectangle, 3/4 cup each.
7. Brush the long plain side with the beaten egg. Fold the short sides in about an inch and brush the dough with the beaten egg.
8. Starting at the long end with all of the toppings, roll up the dough as tightly as possible ending with the plain dough strip on the bottom of the roll.
9. Brush each Stromboli completely with the beaten egg.
10. Every 1-2 inches gently cut a slat into the top of each dough.
11. Sprinkle desired amount of parsley and cheese onto the tops of each Stromboli.
12. Bake for 8-10 minutes or until filling is bubbly and dough is golden.
13. Remove from the oven and allow to cool in the baking sheet for 5 minutes before cutting into pieces and serving.
14. Serve with additional pizza sauce.

Enjoy!!!
Notes:
I used turkey pepperoni.

After rolling up each Stromboli, I carefully transferred one to the other baking sheet so they were both on the same baking sheet and then proceeded with brushing them with the beaten egg.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 558
Total Fat		27.4g
Saturated Fat		11.2g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		207.4mg
Sodium		1,249mg
Potassium		9.1mg
Total Carbohydrates		42.5g
Dietary Fiber		0.5g
Sugars		1.5g
Protein		35.4g
Vitamin A 7.5% Vitamin C 3.9%
Calcium 6.1% Iron 8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Lauren's Latest.