Mix up pizza night with these delicious salami and cheese rolls. Stromboli filled with bell peppers, provolone and salami is only one of the many ways to enjoy this decidedly Italian dish.
- 1 lb pizza dough, thawed if frozen
- 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
- 3 oz thinly sliced salami (about 12 slices)
- 4 oz thinly sliced provolone (about 12 slices)
- 2/3 cup jarred roasted bell peppers, rinsed and chopped
- 1 large egg, lightly beaten
Preheat oven to 400 degrees F.
Quarter dogh. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tbsp parmesan and black pepper to taste. Arrange one-fourth each of salami, provolone, and roasted peppers in an even layer over the dough. Roll up dough round, then tuck ends under and pinch edges to seal.
Make 3 more rolls in the same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with an egg and cut 3 (1/2-inch) steam vents in each roll. Bake in the middle oven until golden, 30-35 minutes.
Serves 4 (main course)
Source: Gourmet magazine, February 2002.
