How to make Italian Stromboli
1 pound tube of prepared pizza dough or 1 pound of frozen bread dough, thawed
¼ to ½ pound of large sliced pepperoni, you could use an equal amount of smaller pepperoni slices
¼ to ½ pound sliced Capicola or Salami slices
1 ½ to 2 cups Mozzarella cheese, freshly shredded
1 ½ tsp pizza seasoning
Optional:
1 egg beaten for an egg wash to make the crust shiny
Marinara sauce for dipping
Instructions
Preheat the oven to 400*
Lightly spray a baking tray with nonstick spray
Lightly dust with flour a pastry sheet or the counter, also dust the rolling pin
Roll the dough out to a rectangle shape that measures 8 inches wide by 13 inches in length
Place the pepperoni across the top of the dough
Sprinkle ⅓ of the cheese on top of the pepperoni
Layer the Capicola or Salami over the cheese
Sprinkle the remainder of the cheese on top of the meat
Sprinkle the entire top with half of the pizza seasoning, season with a little salt and pepper if desired
Tightly roll the dough, folding the edges in as though to seal the sandwich completely. Pinch the dough together once you have it all rolled tightly
Brushing the edges with an egg wash will help them to seal and stay sealed
Carefully place the Stromboli on the prepared pan
Optional, you can brush an egg wash over the dough before baking to make it shiny
Sprinkle with the remaining pizza seasoning
Place the tray in the oven and bake for 20 minutes, or until golden brown and crisp
Remove from the oven and let cool for 1 to 3 minutes before slicing
Enjoy!