Ingredients:
- 1 pizza dough (store-bought or homemade)
- 1/2 cup marinara sauce (optional, for dipping)
- 1/2 lb (225 g) sliced pepperoni
- 1/2 lb (225 g) sliced salami
- 1/2 lb (225 g) sliced ham or prosciutto
- 1/2 lb (225 g) sliced provolone cheese
- 1/2 lb (225 g) shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 egg, beaten (for egg wash)
- Olive oil (for brushing)
- Flour (for dusting)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the Dough: On a lightly floured surface, roll out the pizza dough into a large rectangle, about 12×14 inches (30×35 cm).
- Layer the Ingredients:
- Start by laying the slices of provolone cheese over the dough, leaving about a 1-inch (2.5 cm) border on all sides.
- Layer the pepperoni, salami, and ham/prosciutto evenly over the cheese.
- Sprinkle the shredded mozzarella cheese, grated Parmesan cheese, dried oregano, dried basil, and garlic powder over the meats.
- If using fresh basil, sprinkle it over the top.
- Roll the Stromboli:
- Starting from one of the long edges, carefully roll the dough into a tight log, tucking in the ends as you go.
- Pinch the seam and ends to seal the Stromboli. Place it seam-side down on the prepared baking sheet.
- Egg Wash:
- Brush the top of the Stromboli with the beaten egg. This will give it a nice golden color when baked.
- Lightly brush with olive oil for extra crispiness.
- Bake:
- Using a sharp knife, make a few shallow slits on top of the Stromboli to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the cheese is melted and bubbly.
- Cool and Serve:
- Let the Stromboli cool for a few minutes before slicing.
- Serve with marinara sauce for dipping, if desired.
