- 12
Ingredients
- 1/4 cup brown mustard
- 2 Tbs chopped fresh basil or 2 tsp dreid basil leaves
- 1 Tbs chopped black olives
- 1 onion sliced thin
- 1 green pepper, sliced into thin strips
- 1 pound frozen bread dough, thawed at room temperature
- 1/4 pound sliced salami
- 1/4 pound slliced provolone cheese
- 1/4 pound sliced ham
- 1/8 pound thinlly sliced pepperoni (2 inch diameter)
- 1 egg, beaten
- 1 tsp poppy or sesame seeds
Preparation
Step 1
Grease baking sheet. Stir mustard, basil and olives in small bowl; set aside.
Roll dough on floured surface to 16x10 inch rectangle. Arrange salami on dough, overlapping slices, leaving 1 inch border around edges. Spread half of the mustard mixture thinly over salami. Arrange provolone and ham over salami. Spread with remaining mustard mixture. Top with green peppers and onion slices. Arrange pepperoni over that.
Fold one-third of dough toward center from long edge of rectangle. Fold second side toward center enclosing filling. Pinch long edge to seal. Pinch ends together and tuck under dough. Place on prepared baking sheet. Cover; let rise in warm place 15 minutes.
Preheat oven to 375. Cut shallow crosswise slits 3 inches apart, on top of dough. Brush stromboli lightly with beaten egg; sprinkle with poppy seeds. Bake 25 minutes or until browned. Remove to rack; cool slightly. Serve warm along with marinara or pizza sauce.