Ingredients
- 1 – 16 ounce loaf frozen bread dough thawed.
- 1/4 lb. Thinly sliced ham (I use black forest)
- 1/4 lb. sliced pepperoni (I use Hormel reduced fat pepperoni)
- 1/2 teaspoon dried basil – divided
- 1/2 teaspoon dried oregano – divided
- 3 ounces sliced provolone cheese
- 1 cup (4 ounces) shredded mozzarella cheese
- 2 Tablespoons butter or margarine melted
- 1 teaspoon cornmeal (optional)
Preparation
Step 1
Place bread dough on lightly greased baking sheet. Pat into a 15 x 10” rectangle. Arrange ham slices lengthwise down center; place pepperoni on top. Sprinkle with ¼ teaspoon basil and ¼ teaspoon oregano. Arrange provolone cheese over herbs and top with shredded mozzarella cheese. Sprinkle with remaining herbs. Moisten all edges of dough with water; bring each long edge of dough to center. Press edges together securely to seal. Seal ends.
Brush dough with 1 Tablespoon butter; sprinkle with cornmeal and carefully invert so that the seam side is down. Brush top with remaining butter. Bake at 375 degrees for 20-22 minutes or until browned.
Remove from oven and place on a cutting board. Cut horizontally into slices with a serrated (bread) knife. For smaller portions, first cut vertically down the center, them into horizontal slices.
Yield 12-15 appetizer servings (up to 24 when cut for smaller portions).
For best results, thaw bread dough the night before in your refrigerator. I use Hormel reduced fat pepperoni vs. salami. I find that the salami makes the Stromboli really greasy.