The Italian Job Stromboli

By Booper-2

Ingredients

• 1 1/2 pounds pizza dough
• 1 cup flour
• 1/2 pound sweet Genoa salami
• 1/2 pound sweet capicola
• 1/2 pound mortadella
• 1/2 pound prosciutto cotto
• 1/2 pound sweet sopressata
• 1 cup mozzarella, shredded
• 1 cup smoked mozzarella, shredded
• 1 cup provolone, shredded
• 1 cup olive oil
• 2 teaspoons dry oregano
• favourite tomato sauce, for dipping

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

Let dough rest at room temperature for 2-3 hours.

Preheat oven to 400 degrees Fahrenheit.

Sprinkle flour over your work surface and dough. This will prevent the dough from tearing.

Roll dough into a 16-inch wide rectangle.

Making sure to leave 2-inches of exposed dough on all sides, distribute an even layer for each of your meats.

Combine all of your cheeses and sprinkle over meats while being mindful of the exposed 2 inch edge.

Carefully fold exposed dough over the meat and cheese so that you form a stromboli.

Place stromboli on a cooking sheet.

In a small dish mix olive oil and oregano; evenly brush onto stromboli.

Cook for 30-40 minutes. Once crust is golden brown, remove from oven. Cool stromboli for 10 minutes.

Cut into 1½-inch slices for appetizers or 4-inch slices for sandwiches. Serve with favourite tomato sauce for dipping.