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Stromboli (Salami and Cheese Roll)

Source of Recipe


Chef Sara Moulton






List of Ingredients



• Parchment paper
  
• 1 can (10 ounces) refrigerated pizza dough
  
• 1/4 cup olive tapenade
  
• 1/4 cup finely grated Parmesan
  
• Freshly ground black pepper
  
• 3 ounces thinly sliced salami
  
• 2/3 cup jarred roasted red bell peppers, drained and rinsed, coarsely chopped
  
• 4 ounces thinly sliced provolone, cut into 1-inch pieces
  
• 1 egg, lightly beaten
  






Instructions



1. Preheat oven to 400º F. Line a baking sheet with parchment paper and set aside.
   
   
2. On a lightly floured surface, spread out the dough to a rectangle. Spread lightly with tapenade. Sprinkle with Parmesan and several grindings of pepper. Top with layers of salami, peppers and provolone.
   
   
3. Fold over long sides of dough slightly, then roll the dough, starting with a short end. Carefully lift to the prepared baking sheet. Brush top with beaten egg and bake on center oven rack about 22 minutes, or until golden brown on top. Let cool 10 minutes before slicing.
   
   Makes 6 servings.