Super Stuffed Stromboli

By RobinPD

Ingredients

• Flour
• 1 egg
• 1 TB water
• 1 package prepared pizza dough (1 lb.)
• ½ lb thinly sliced prosciutto
• ½ lb. sliced provolone cheese
• ½ cup Marinara sauce
• 30 About 30 slices pepperoni
• 1 cup shredded Mozzarella Cheese
• ½ lb thinly sliced ham
• 2 red peppers, blackened, cleaned and sliced (or one 12 oz. Jar)
• 2 TB shredded Parmesan cheese

Details

Adapted from phantomgourmet.com

Preparation

Step 1

Preheat the oven to 400. Lightly flour a large baking tray, and your work surface/countertop. Whisk the egg and water in a bowl and set aside – this is your egg wash

On your work surface, roll out the dough into a rough square about 16”x 16”. Arrange a single layer of prosciutto side by side down the middle of the dough like ///, leaving a border of 3” on both of the point ends of the prosciutto pieces, and 1” along the long side. Now for the layers: perpendicular to the prosciutto, along the middle of the slices (leaving a couple of inches of prosciutto on each side) layer in the shape of a brick:

2-3 provolone slices
2-3 ham slices
A spoonful of sauce
A layer of pepperoni slices (about 14)
About ½ cup mozzarella
A layer of roasted red pepper
2-3 provolone slices
2-3 ham slices
A spoonful of sauce
About ½ cup mozzarella
A layer of roasted red pepper
2-3 ham slices
2-3 provolone slices

Finally, fold one side of the dough up and over the layers. Brush some of the egg wash on top of this fold of the dough (it will act as a sort of glue). Fold the other side of the dough over the first, tuck the ends under the Stromboli, and carefully lift that masterpiece onto the floured baking tray. Brush the Stromboli with egg wash, and sprinkle with Parmesan cheese. Bake for 30 minutes or until the Stromboli is nicely browned and crisp on the outside.