Here’s another idea for a picnic, potluck, biergarten meetup or a quick dinner that will feed — well, I’m guessing this will easily feed 10 people as a snack, maybe 4-5 for dinner. I made a cheater version of this stomboli because I bought the pizza dough at Trader Joes, though it’s not actually difficult to make pizza dough. If you do cheat, this stromboli will be ready in under an hour. Can be eaten hot or at room temperature and can be made a day or two in advance, if needed. Easy-peasy!
Ingredients
10-12 ounce pizza dough (if I buy pizza dough, I buy it from Trader Joes), room temperature
1/4 cup tomato paste
1 tablespoon butter, melted
8-10 thin slices ham
4 ounces Provolone, sliced
8-10 salami slices (if small salami, 10-25 slices)
4 ounces Mozzarella, sliced
1/4 cup parsley, chopped fine, divided
1 egg, beaten
2 tablespoons Parmesan, grated
cracked black pepper, to taste
Directions
Preheat your oven to 375F.
On a square of parchment paper. Roll your pizza dough into a rectangle about 12 by 14 inches. I prefer to roll out my pizza dough on parchment paper, because you can just put the paper straight into the oven without trying to transfer it. Brush the middle (most of the surface) with the tomato paste and 1 inch around the edges with the melted butter.
Top the area with tomato paste with slices of ham (you can double them up, if you like). Layer slices of Provolone on top of the ham. Layer salami on top of the Provolone. Top with mozzarella slices. then sprinkle on the parsley, reserving one tablespoon.
Carefully roll up the long edge of your Stromboli, starting with the long edge. Roll it tightly so that it stays together. Seal the seam with wet fingertips, then roll over the Stromboli so that the seam is facing down. Seal the ends with wet fingers, folding the dough underneath if there is extra. Flatten a little bit with your hands to that is it move oval than round. In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your Stromboli with egg wash. Sprinkle with parmesan, parsley and black pepper. Use a sharp serrated knife to make shallow diagonal cuts in the Stromboli. Transfer to a baking sheet or pizza stone.
Bake for 30-35 minutes, until the top is brown. Let sit for a few minutes so you don’t burn your fingers. Use a sharp serrated knife to chop into 8-10 slices. Can be eaten hot or at room temperature.
