Stromboli

My young friend Caleb calls this recipe “Pizza Pinwheels” …and he would happily eat Stromboli for lunch every day, if his mother would let him!

Frozen store-bought bread dough is a labour-saving shortcut in this recipe, but of course you can use your own homemade bread dough… My mother uses the first cycle of her bread-making machine to mix up the dough and keep it warm while it rises.

Stromboli

Ingredients

2 loaves frozen bread dough, thawed according to package directions
¼ lb each of sliced salami, pepperoni, and ham
¼ lb thinly sliced provolone cheese
1 cup shredded mozarella cheese
¼ cup grated Parmesaon or Romano cheese
1 ½ tsp garlic powder
1 ½ tsp dried oregano
½ tsp dried parsley, crushed
½ tsp black pepper

Directions

Pre-heat oven to 375°F.
Let the dough rise until doubled, then punch down.
Roll each loaf into a 12 x 15 inch rectangle.
Cover each rectangle of dough with the meats and cheeses.
Sprinkle with seasonings, half on each.
Beginning with the long side, roll up each rectangle like a jelly roll.
Seal the seams and ends.
Place the loaves (seam side down) on a greased baking sheet.
Bake at 375°F for 25-30 minutes.
Let stand 5 minutes, then slice and serve warm.

Optional* — Brush with beaten egg yolk before baking…

* I never bother with the egg glaze, myself — the egg is supposed to make the crust look pretty, but I find that it just makes the bread get too brown. Your oven may be less temperamental than mine, so use your own judgment on the egg-yolk option.

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