Stromboli Roll

Name: Stromboli Roll
Ingredients: 1 (13.2 oz.) tube Italian bread dough; 8 ounces mozzarella, shredded (2 cups); 4 ounces sliced pepperoni; 4 ounces sliced boiled ham; 1 cup drained roasted red peppers, patted dry; 2 cups cooked green beans or other vegetable, patted dry; 4 ounces sliced soppressata or other salami; 1 teaspoon dried oregano; 1 tablespoon olive oil

9 ingredients

4 steps

Ingredients

1 (13.2 oz.) tube Italian bread dough
8 ounces mozzarella, shredded (2 cups)
4 ounces sliced pepperoni
4 ounces sliced boiled ham
1 cup drained roasted red peppers, patted dry
2 cups cooked green beans or other vegetable, patted dry
4 ounces sliced soppressata or other salami
1 teaspoon dried oregano
1 tablespoon olive oil

Directions

1

Preheat oven to 350°F. Line a large baking sheet with parchment paper or foil.
2

Unroll dough and place on work surface. Being careful not to tear dough, stretch with hands to a 16-by-9-inch rectangle. Layer ingredients down length of dough, in the center, in following order (overlapping as necessary): half of mozzarella, pepperoni, ham, peppers, green beans and soppressata. Finish with remaining mozzarella. Sprinkle oregano on cheese.
3

Bring long edges of dough over filling and position so edges overlap in center. Trim ends with a knife and pinch to seal edges. Transfer to prepared baking sheet and brush with oil. Cut 6 little slits on top with a small knife for ventilation.
4

Bake until puffed and evenly golden brown, 35 to 40 minutes. Let cool for 5 to 10 minutes. Before serving, trim a tiny slice from each end and discard. Cut stromboli into 4 equal portions.