Ham, Sopressata and Two-Cheese Stromboli
Ingredients
- All-Purpose Flour, for dusting (#100200)
- Two 1-pound pieces of Pizza Dough
- ½ lb. thinly sliced Black Forest Ham (#1002463)
- ½ lb. thinly sliced Provolone (#150250)
- ½ lb. thinly sliced Hot or Sweet Sopressata (#1001097 / 1001347)
- ½ lb. Fresh Mozzarella, cut into 4-by-3/4-inch sticks (#140503)
- 12 large Basil Leaves (#340202)
- 8 oz. Roasted Red Peppers from a jar, drained and cut into ½-inch strips (#360150)
- 2 Pepperoncini, stemmed and finely chopped (#360010)
- 1 large Egg Yolk, beaten with 1 Tbsp. water
- 2 Tbsp. Sesame Seeds (#450330)
Directions
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out one piece of the pizza dough to a 14-by-10-inch rectangle, about 1/4 inch thick. With a long side facing you, layer half each of the ham, provolone and sopressata across the bottom half of the dough, leaving a ½-inch border on the bottom. Arrange half of the mozzarella strips across the sopressata. Top with half each of the basil leaves, roasted red pepper strips and chopped pepperoncini.
- Loosely roll the dough around the filling and pinch the seams together to seal. Fold in the sides.
- Transfer the Stromboli to a lightly oiled baking sheet, seam side down. Repeat with the remaining dough and fillings and place the Stromboli on a second lightly oiled baking sheet.
- Brush the strombolis with egg wash and sprinkle with sesame seeds. Make five 1-inch diagonal slashes across the top of each Stromboli to allow steam to escape. Bake the strombolis for about 40 minutes, until golden. Transfer to a rack and let cool for 20 minutes before slicing. Serve warm or at room temperature.