Italian Stromboli

This recipe is quite adaptable; it's perfect for game day or a rainy day. Whenever you crave something warm and satisfying, this is a great option to turn to.

It's simple to prepare using refrigerator pizza dough, or you can do what I do and use a pantry package. The ingredients you choose to fill it with are also flexible. If you want something lighter on meat, consider just ham and cheese, or go all out with a taco stromboli. The possibilities are endless.

Ingredients:

1 pizza dough

3 Tablespoons butter, melted, divided

2 cloves garlic, minced

1 1/2 cups mozzarella, shredded, divided

12 thin slices of pastrami

15 slices of salami

15-17 slices of pepperoni

1 egg beaten

1/4 teaspoon garlic powder

2 Tablespoons Parmesan cheese

2 Tablespoons dried chives

Marinara sauce for dipping

Directions:

Preheat the oven to 375° Fahrenheit.

Lightly flour your work surface. Roll the pizza dough into a rectangle approximately 12 x 14 inches. Alternatively, you can roll it out on a piece of parchment paper, allowing you to place the paper directly into the oven without transferring the dough to a pan.

I use a package mix so this is what it looks like after its mixed and rested for approximately 5 minutes.

In a small bowl, mix 1 tablespoon of melted butter with minced garlic. Set aside.

In another small bowl, beat the egg with a fork.

Use a brush to coat the exposed edge of the dough (where you leave the toppings off)

Brush the garlic and butter mixture over the top of the dough.

Sprinkle 1/2 cup of shredded mozzarella cheese over the dough, (leaving the border where you brushed with the egg free from the toppings)

Place the meat on top of the cheese. Sprinkle the remaining cheese over the meat.

Then, carefully roll up the long edge of your stromboli in a jelly roll style. Begin with the long edge that does not have the egg wash. Roll it tightly to ensure it stays together. Seal the seam with wet fingertips and then roll the stromboli so the seam is facing down. You might need to tuck the sides of the dough under to seal it.

Transfer to a baking sheet or pizza stone.

In a small bowl, combine the remaining 2 tablespoons of melted butter, and dried chives . Brush the top of the stromboli with this butter mixture. Then sprinkle the garlic powder and parmesan cheese on top.

Using a sharp serrated knife, or kitchen shears, make shallow diagonal cuts on top of the stromboli every 2 inches.

Bake in the preheated oven for 25-30 minutes or until the top is golden brown.

Remove from the oven and let it stand for 5 minutes. Using a serrated knife, cut into 8 slices.

Serve with warm marinara sauce.