Description
A delectable Stromboli appetizer that is bursting with flavour, freshness, and cheesy goodness.
Ingredients
Scale
- 1 package refrigerated pizza dough
- ½ cup seasoned pizza sauce
- 12 slices of provolone cheese
- 15 slices of Mastro Genoa Salami
- 2 roma tomatoes, sliced thinly
- ½ cup freshly grated parmesan cheese, separated in half
- 1 egg, beaten
- 3 Tablespoons chopped basil, separated in half
Instructions
- Prepare a clean working surface and preheat oven to 400 F.
- Sprinkle a bit of flour on working surface and roll dough out.
- First, spread the pizza sauce, then top with provolone cheese, Mastro Genoa Salami, roma tomatoes, and sprinkle with half the parmesan and fresh basil.
- Working with the longest side of the pizza dough, roll up the Stromboli. It takes about 3 rolls to seal it off. Fold up the edges of the dough on either side to prevent the ingredients from spilling out.
- Transfer the Stromboli to a parchment-lined baking sheet.
- Gently score the dough about 10 times across the width working your way along the length.
- Brush the dough generously with the egg.
- Sprinkle the rest of the grated parmesan and basil on top.
- Bake in the oven for 15 minutes. Broil for 2-3 minutes watching very carefully.
- Remove from the oven and let sit for 15 minutes before transferring to a cutting board. Cut width-wise to create appetizer serving sizes (makes about 12 ).
- Serve on a platter with tomato basil bruschetta. Enjoy!
- Cook Time: 15
Nutrition
- Serving Size: 6