Stromboli, Utica-Style

Name: Stromboli, Utica-Style
Ingredients: cooking spray; 28 ounces pizza dough; 1/2 pound smoked ham, thinly sliced; 1/2 pound Genoa salami, thinly sliced; 1/2 pound pepperoni, thinly sliced; 1/2 pound shredded mozzarella cheese; 1/2 pound white Cheddar cheese, sliced; 1/2 cup sliced bell pepper rings; 2 egg yolks; 1 tablespoon water

10 ingredients

6 steps

Ingredients

cooking spray
28 ounces pizza dough
1/2 pound smoked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1/2 pound pepperoni, thinly sliced
1/2 pound shredded mozzarella cheese
1/2 pound white Cheddar cheese, sliced
1/2 cup sliced bell pepper rings
2 egg yolks
1 tablespoon water

Directions

1

Spray a jelly roll pan with cooking spray.
2

Cut pizza dough in half and roll each half into an 1/8-inch-thick rectangle. Arrange ham in 1 layer on each rectangle, leaving a 1-inch border. Layer salami, pepperoni, mozzarella cheese, white Cheddar cheese, and bell pepper rings, in that order, over the ham.
3

Roll dough around the toppings, starting with the long side. Stop halfway to tuck in ends; continue rolling. Place each stromboli on the prepared jelly roll pan.
4

Whisk egg yolks and water together in a bowl; brush over stromboli. Cut diagonal slashes 3 inches apart in the top of each stromboli.
5

Preheat oven to 350 degrees F (175 degrees C). Allow stromboli to proof in a warm place while the oven heats up.
6

Bake stromboli until golden brown, 20 to 30 minutes. Cool on a rack before slicing.