Ingredients: |
Ingredients: 1 can Pillsbury Italian Bread Dough or Pizza Crust
6 slices Genoa Salami (can add more)
2 pinches of Kosher Salt
A good sprinkling of Garlic Powder
A few pinches of Dried Oregano, plus more for the top
A couple of pinches of Red Pepper Flakes
A liberal sprinkling of freshly Grated Parmesan, plus more for the top
6 pieces of Provolone Cheese (can add more), broken in half to facilitate rolling
Several slices of Pepperoni
Pizza Sauce for dipping
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Directions: |
Directions:Preheat oven to 350º. Place a piece of parchment paper on a rimmed sheet pan. Unroll the bread dough on a lightly floured surface. When unrolled, the dough should form a rectangle. Lay the dough so the long edge is closest to you. Make sure the dough is not overstretched in some spots or the filling will burst out. You can roll the dough a little in each direction to make it larger but not too thin.
Place 6 to 8 slices of salami on the dough, leaving a 1/2" border around the edges. Sprinkle on a little salt, some garlic powder, oregano, and red pepper flakes. Add the Parmesan and provolone cheeses. It's easier to roll the dough when you break up the provolone when adding it to the dough. Finally, add as much pepperoni as you want on top of the provolone, making sure to leave a border around the edge of the dough.
Starting from the edge closest to you, roll the dough like a jelly-roll. As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out. Carefully pinch the seam shut and the ends and place on the sheet pan seam-side down.
Lightly sprinkle the top of the dough with salt, dried oregano, and grated Parmesan. Bake for 25 minutes or until the crust is deep brown. Let sit for 5 mins before cutting into slices. Serve with warm pizza sauce for dipping. |
This recipe for Stromboli is from