Stromboli

reprinted with permission from Queen B.

Cozy Kitchen by the Sea

Ingredients

1 tube refrigerated pizza dough (recommended: Pillsbury brand)

2 tablespoons all-purpose flour or corn meal

1/4 pound sliced pepperoni, about 24 slices

6 slices provolone, deli sliced

6 slices Italian hot ham

8 slices Genoa salami

2 tablespoons extra-virgin olive oil

2 tablespoons grated Parmigiano or Romano

Directions

Preheat oven to 400 degrees F.

Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal then roll it out onto the work surface. Stretch out the dough, gently spreading out the rectangular shape it has been formed into already.

Leaving a one inch border, cover the dough with: 6-8 pepperoni slices, 6-9 slices cheese, 6 slices hot ham and 6-8 slices Genoa hard salami. (We adjusted these amounts to fit our taste.)

Starting at the long end, roll up the dough into a cylinder, pinching the edges to seal.

Brush dough with extra-virgin olive oil.

Sprinkle with grated parmesan cheese.

Bake until evenly golden, 12 to 14 minutes.

(Serve with marinara sauce on the side for dipping.)