| Meat and Cheese Stromboli 1 tube refrigerated pizza dough 2 T 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 T extra-virgin olive oil 2 T sesame seeds 2 tsp. Italian seasoning blend 2 T grated Parmesan or Romano cheese 1 tsp. crushed red pepper flakes 1 tsp. garlic powder Simple Marinara Dipping Sauce, recipe follows, optional 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. Roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce. Simple Marinara Dipping Sauce: 1 T extra-virgin olive oil 3 cloves garlic, finely chopped 1 tsp. hot red pepper flakes 1 T anchovy paste, optional but recommended 1 T chopped flat-leaf parsley 1 (15-ounce) can crushed tomatoes Salt and pepper Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a boil, turn down to a simmer and simmer 5 minutes over low heat then place in small bowl and serve. |
