Italian Stromboli Pizza (Print Version)
# Ingredients:
01 -
2 pounds pizza dough.
02 -
1/4 cup basil pesto.
03 -
16 slices spicy Genoa salami (4.25 oz).
04 -
2 cups mozzarella cheese.
05 -
8 slices provolone cheese (5.3 oz).
06 -
16 slices mortadella (7.75 oz).
07 -
1 egg, beaten.
08 -
2 teaspoons sesame seeds.
09 -
2 tablespoons chopped parsley (optional).
10 -
1 cup pizza sauce for dipping (optional).
# Instructions:
01 -
Heat oven to 425°F. Line large baking sheet with parchment.
02 -
Split dough in half. Roll each into 16x12-inch rectangle.
03 -
Brush each with 2 tablespoons pesto, leaving 1/2 inch border.
04 -
Layer each with half the salami, mozzarella, provolone and mortadella.
05 -
Brush edges with egg. Fold short edges in, then roll long edge up.
06 -
Place seam-side down on sheet. Brush with egg, add sesame seeds, cut 8 slits on top.
07 -
Bake 25-30 minutes until internal temp reaches 200°F.
08 -
Cool 15 minutes before slicing. Optional: Add parsley, serve with sauce.
# Notes:
01 -
Makes two strombolis.
02 -
Don't overfill or filling will leak.
03 -
Must cool before cutting.
04 -
Can make ahead and bake later.
05 -
Internal temp should reach 200°F.