Stromboli
Appetizer, Favorite, Italian
Ingredients
- Pizza dough (Pillsbury rolled pizza dough, not thin)
- 1/2 cup pizza sauce for dipping
- 1/2 lb, Deli Sliced Pepperoni, sliced thinly (large slices, not the small cups)
- 1 lb of Dry, Whole Milk Mozzarella, Grated
- 1 egg, beaten
Directions
- Cut a piece of parchment paper the size of a large sheet tray and place that on the counter.
- Allow the dough to fall on to the center of the parchment paper.
- Roll the dough out gently with a rolling pin into a 1/4-1/8 inch thick rectangle.
- Shingle the pepperoni across the surface of the dough, overlapping each other and allowing for space around the edges.
- Spread the cheese in an even layer over the pepperoni.
- Start to roll the dough up along the long edge, using the parchment paper to help when needed.
- When you get the end, take the other end of the dough and fold it up on to the sides, using the parchment paper to cradle it into a nice round shape.
- With the seem facing down close up the ends by tucking them under the roll.
- Brush with egg wash, then cut slits into the top approximately the same shape as the slices you want to cut to allow steam to vent (about 2 finger widths).
- Bake in a 400F degree oven for 25 -30 minutes, or until golden brown and bubbling.
- Let cool and then slice and serve.
Notes
- If you want to make your own dough look at his broccoli and sausage stromboli video
- I usually do pepperoni and sausage (brown the sausage first)
- I usually use the regular, small pepperoni