Stromboli

• adagok: Yield: 8 servings
• teljes idő: 35 minutes

Hozzávalók

All purpose flour, for dusting

1 pound store-bought or homemade pizza dough, at room temperature

½ lb thinly sliced Genoa salami

¼ lb thinly sliced pepperoni

6 ounces thinly sliced low moisture mozzarella

½ cup Mezzetta® Roasted Red Bell Pepper Strips, drained

¼ cup Mezzetta® Sliced Hot Cherry Peppers, drained

¼ cup Mezzetta® Mild Banana Pepper Rings, drained

Freshly grated parmesan cheese

1 large egg, beaten

½ teaspoon dried oregano

Flaky sea salt, to taste

Your favorite Mezzetta® Family Recipes pasta sauce, for dipping

Útmutatók

Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

On a floured work surface, stretch out the room temperature pizza dough by hand before rolling into a 12x16 rectangle, with the longer side facing you.

Arrange the salami, pepperoni and mozzarella on top of the pesto, overlapping slices and leaving a 1-2 inch border on the edges of the dough. Sprinkle on the Mezzetta® Roasted Red Bell Pepper Strips, Mezzetta® Sliced Hot Cherry Peppers, Mezzetta® Mild Banana Pepper Rings and freshly grated parmesan cheese.

Fold in the left and right sides of the dough and the tightly roll, starting with the side closest to you and, before you get to the end, brush the side farthest from you with the beaten egg. Finish rolling and press the seam to seal.

Place the stromboli, seam side down, on the baking sheet and brush all over with the egg wash. Sprinkle with freshly grated parmesan cheese, dried oregano and flaky sea salt and make four evenly spaced diagonal slits on top of the stromboli.

Transfer to the oven for 25-30 minutes or until the stromboli is evenly browned. Allow to cool for 5-10 minute before slicing into 1-inch-thick pieces using a serrated knife. Serve immediately with your favorite Mezzetta® Family Recipes pasta sauce for dipping.

Enjoy!