serves 10-12

2 (1-pound each) pieces of pizza dough, homemade or store bought

unbleached all-purpose flour for dusting

1/2 pound (8-ounces) thinly sliced Black Forest ham

1/2 pound (8-ounces) thinly sliced hot soppressata

1/2 pound (8-ounces) thinly slice provolone

1/2 pound (8-ounces) fresh mozzarella, cut into 4 by 3/4 inch sticks

12 large basil leaves

2-3 roasted red peppers from a jar, drained patted dry and cut into 1/2 inch strips

Crushed red pepper flakes to taste (optional)

1 egg yolk beaten with 1 tablespoon of water

Poppy seeds to sprinkle (optional)

Preheat the oven to 375º.  On a lightly floured surface, roll out one piece of the pizza dough to a 14 x 10 inch rectangle, about 1/4 inch thick.  With the long side facing you, layer half the ham, provolone, and soppressata on the dough leaving a 1/2 inch border on the sides and a 2 inch border on the top and bottom.  Arrange half of the mozzarella strip across the soppressata.  Top with 6 of the basil leaves and half the roasted red pepper strips.  Sprinkle with crushed red pepper flakes to taste.  Loosely roll the dough around the filling, tuck in the ends and pinch the seams to seal. Transfer the stromboli to one side of a large, lightly oiled baking sheet or a parchment lined baking sheet. Repeat with the remaining dough placing on the other side of the baking sheet.  Brush the strombolis with the egg wash and sprinkle with the poppy seeds.  Make 5 1-inch diagonal slashes to allow steam to escape.  Bake the stromboli for 40-45 minutes, until golden brown.  Transfer to a rack and let cool for 20 minutes before slicing.  Serve warm, at room temperature, or cold leftovers.  Enjoy!

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