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Stuffed Stromboli




Source of Recipe


Unknown


List of Ingredients




1 Tbsp olive oil
1 med onion, sliced into thin strips
2 bell peppers, various colors, sliced into thin strips
3 cloves garlic, minced
Salt and pepper (use generously)
1 Tbsp Italian seasoning
1 lg pizza dough (about 1 lb)
1½ c mozzarella cheese, shredded
6 oz ham, thinly sliced
4 oz salami, thinly sliced
2/3 c Parmesan cheese, shreded
1 egg
1 Tbsp water
Italian pasta (marinara) sauce for dipping

Recipe



Heat oven to 375°.

Heat olive oil in large skillet over medium heat; cook the onion and peppers until they begin to soften, about 4-5 minutes. Add the garlic, salt, pepper, and Italian seasoning, and cook for another minute or two. Allow to cool on a plate.

Roll the pizza dough out into a large rectangle, about 9-in x 13-in. Line a baking sheet with parchment paper or a silicone sheet. Transfer the dough to the baking sheet.

Sprinkle half the mozzarella cheese down the middle of the rectangle, leaving about 2-inches at each end uncovered, then lay the ham slices on top of the cheese, slightly overlapping them.

Spread the peppers and onions over the ham, then more mozzarella. Lay the salami slices on, then sprinkle on the Parmesan cheese.

Use scissors or sharp knife to cut strips into the dough on either side of the filling, making them about 1½ inches wide. Fold first end over filling, then criss-cross fold strips tightly over the top decoratively, leaving small slits for air vents between them. (Be sure to not cut all the way to the filling, but leave a little dough so the filling won't run out.)

When you get to the end, fold up the end flap first, then cross over it to seal it tight. (If you don't want to do a braid, you can just fold the sides over tightly, seal them together, then cut small slits across the top about 1½ inches apart.)

Whisk the egg and 1 Tbsp water together, then brush over the top and sides of the bread.

Bake for about 30-40 minutes or until golden brown.

Serve with a good quality Italian pasta (marinara) sauce for dipping.