Ingredients

The following ingredients have 4 Servings
  • 2 tbsp flour (for dusting work surface)
  • 12 oz pizza dough (homemade or purchased)
  • 2 tbsp unsalted butter (melted)
  • ½ cup Primo Taglio® Parmesan cheese (grated, plus more for topping)
  • 6 oz pepperoni (sliced)
  • 6 oz Primo Taglio® Salami (sliced)
  • 3 oz Primo Taglio® Prosciutto (thinly sliced)
  • 6 oz. mozzarella cheese (whole milk, shredded)
  • 1 large egg (lightly beaten)
  • t tbsp oregano (dried)
  • 2 cups marinara sauce (warmed)

Instruction

  • Preheat oven to 375°F.
  • Lightly dust work surface with flour. Use a rolling pin to roll the dough out to a 10 x 13-inch rectangle, with the long side facing you.
  • Brush the melted butter all over the dough. Sprinkle ½ cup of the Parmesan cheese over the butter. Add a layer of the pepperoni, overlapping each slice slightly, leaving a 1-inch border along the edges of the dough. Then add a layer of the salami over the pepperoni, also slightly overlapping. Top with sliced prosciutto and then cheese.
  • Use your hands to start rolling the dough inwards, lengthwise. Continue rolling until the other side of the dough is reached. Carefully pinch the edges to form a seal. Also, use your hands to fold in and seal both ends of the stromboli.
  • Transfer to a baking sheet, seam side down. Cut three diagonal slits in the top of the stromboli. Brush the egg wash all over the tops and sides and then sprinkle 1 tbsp of Parmesan cheese and the dried oregano over the top. Place in the preheated oven and bake for 30 minutes, or until golden on top.
  • Remove from the oven and let rest for 5 to 10 minutes. Use a serrated knife to cut the stromboli into 1-inch slices. Place on serving platter and serve with warmed marinara sauce.