Ingredients
Method
- Preheat your oven to 400° F
- Dust your countertops with flour and use a rolling pin to roll your pizza dough out into a 12x14" rectangle or the length of your baking sheet.
- In a small bowl, mix the ingredients for the herbed olive oil together, and then brush it generously over your rolled out pizza dough
- Add 6 slices of ham in 2 rows to cover the dough fully (see post for photos)
- Then add 6 slices of provolone cheese over top of the ham
- Lay the 9 Genoa salami slices on top of that, then finish with the mozzarella cheese
- Stretch the long-side of the dough out and begin to roll it up tightly. Once you've finished rolling, pinch both the seam and the ends closed, and lay seam side down on a baking sheet
- In a small bowl, whisk the egg and then brush it over the outside of the stromboli
- Cut a few 1" slits on the top of the stromboli to let it vent and finish with a sprinkle of fresh chopped parsley and shredded parmesan cheese.
- Bake for 20 minutes, or until the outside is a rich golden brown color. Longer if needed.
- Allow the stromboli to COOL for at least 10 minutes before slicing! It will be piping hot and will be tougher to slice while hot.
Notes
Store in the fridge inside foil or a sealed container for up to 3 days. Reheat in a 350 degree F oven until warmed through.
Stromboli can be frozen pre-baked and baked off when company arrives. Just allow it to thaw in the fridge before baking.
Serve stromboli with ranch or marinara sauce.