NEW STORE:
PATREON:
STROMBOLI
1 bread dough (Val’s Kitchen recipe!)
½ pound genoa salami, sliced thin
1/4 pound sandwich pepperoni, sliced thin
¼ pound hot capicola, sliced thin (not necessary, but use if you can find it! It’s ok to do without pepperoni if you use capicola!)
¼ pound prosciutto, sliced thin
1 pound sliced provolone cheese
*NOTE: I have made many times without capicola and prosciutto and it is still great!!
Olive oil
1 egg
Sesame seeds
Spread olive oil on cookie sheet (I like to use 14 1/2 x 20 inch)
If dough was made the day before and stored in the refrigerator, remove from ziplock bag and form into a ball; place on oiled cookie sheet and cover with tea towel; let sit for 45-60 minutes. (if using a fresh made dough, let sit for 15-20 minutes on cookie sheet)
Preheat oven to 350 degrees and put oven rack in the middle.
Stretch dough out as much as you can to cover cookie sheet being careful not to put a hole in the dough. Let sit for 5 minutes, then stretch again until it reaches the edges (if using a smaller cookie sheet, stretch over the edges). Put a layer of genoa salami over the dough, overlapping the slices. Then add layers of the pepperoni, capicola (if using), prosciutto and provolone cheese. Start rolling tightly from the long edge. When at the end, pinch the side edges and tuck under and then pinch the seam along the length of the Stromboli.
Beat egg with 1 teaspoon of water. Spread egg mixture over dough then sprinkle with sesame seeds, then push seeds lightly into dough. Make sure to press some in the bottom of the Stromboli. Let rise 30 minutes covered with tea towel.
Cook for 30-35 minutes until nicely browned. Turn oven off and let Stromboli sit in oven for 10 minutes before removing. It is best if you can let the Stromboli cool another 10 minutes outside of the oven before cutting so that the cheese doesn’t melt out.