Stromboli!
This is our version, but feel free to create your own! It’s really just a rolled, baked sandwich – so change the cheese, meats, or veggies to your taste.
What you’ll need:
Thinly sliced mozzarella, provolone and pepper-jack cheeses
Thinly sliced ham and a spicy meat such as large pepperoni, soprasata or peppered salami
9-12 leaves of fresh basil
1-2 cloves minced garlic
Olive oil
Marinara for dipping
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1. Preheat oven to 350F
2. Prepare a piece of parchment paper (about 20” long) by coating surface with olive oil (you can leave an inch or so around edges uncoated).
3. Place HALF of your prepared and flour coated dough (see basic dough instructions) in center of parchment. Press dough (sprinkling lightly with additional flour is needed to keep from sticking to hands) to about ¼” thick in the shape of a rectangle approx. 12x8.
4. Layer dough with a single layer of each cheese, keeping outer 1” of dough free from cheese (we’ll need that dough to press together later to seal Stromboli).
5. Layer with a single layer of your meats
6. Sprinkle with bits of the garlic as desired
7. Drizzle with approx. 2T of olive oil
8. Distribute basil as final layer
9. Beginning at a short side of your layered rectangle, lift parchment to fold 1/3 of the dough toward the center (we’ll be folding in thirds) (image)
10. Now repeat with the other short side, so that it completely covers the previous folded dough (much like a tri-fold flyer)
11. Gently pat the seam closed (you may need a bit of flour)
12. Now, lift the parchment one last time to roll the Stromboli such that the seam is now on the bottom
13. Gently press ends of dough closed to seal cheese inside (often easier using the coated parchment to press together edges)
14. Gently lift Stromboli to baking sheet. Use scissors to trim parchment to pan.
15. Bake for 20 minutes at 350, then reduce oven temp to 325F and bake for additional 10 minutes
16. Remove from oven, allow to cool 3-4 minutes before slicing.
17. Serve with warmed marinara on the side for dipping