Stromboli
6
Friday, 07-09-10
Stromboli
- 1 pound pizza dough
- 1/4 cups finely grated Parmesan
- 3 ounces thinly sliced salami (approx. 12 slices)
- 4 ounces thinly sliced provolone (approx. 12 slices)
- 1 cup jarred roasted bell peppers, rinsed and chopped
- 1 large egg lightly beaten
1. Preheat oven to 400º F
2. Quarter dough, roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tbsp. parmesan and black pepper to taste. Arrange one-fourth each of salami, provolone and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
3. Make three more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1.2-inch_ steam vents in each roll. Bake in the middle of oven until golden, 30-35 minutes.
4. Accompaniment: Salad
Source: Gourmet, February 2002
Serves 4 as a main course.
