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Stromboli Recipe

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This recipe for Stromboli, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Moench
Added: Tuesday, March 24, 2009


1 tube refrigerated pizza dough
1/4 pound sliced pepperoni, about 24 slices
6 slices deli sliced provolone cheese
6 slices Genoa salami
1/4 pound cooked bulk Italian sausage
6 slices hot capicola ham
2 T. extra-virgin olive oil
2 T. grated Parmigiano or Romano cheese
2 t. Italian seasoning blend
1 t. crushed red pepper flakes
1 t. garlic powder
Marinara Dipping Sauce

Preheat oven to 400 F. Break open the tube of dough and roll it out onto work surface (you may use a light dusting of flour or cornmeal at this point). Stretch out dough, gently spreading out the rectangle shape it have been formed into already. Cut the thin rectangular dough into 2 or 4 pieces (for 4 pieces cut the dough in 4ths with a '+' cut).

Cover each piece of dough equally with meats and provolone cheese. Roll each piece on an angle from corner to corner making a long roll that this thicker in the middle and thinner on each end. Try to seal the ends with any loose dough.

Mix together in a small cup, extra-virgin olive oil, grated cheese, Italian seasoning, red pepper flakes, and garlic powder. Brush onto the dough.

Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with a marinara dipping sauce.

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