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Stromboli

Ingredients

1 can Pillsbury Italian Bread Dough (13.2 Oz)

6-8 slices Genoa Salami (this is where you make it your own)

1 pinch Kosher/Sea Salt (plus More For The Top)

One good dash of Garlic Powder

Another good dash of Italian seasoning

A good covering sprinkle of freshly Grated Parmesan, you can use the green can if you don’t have fresh

6-10 pieces Provolone Cheese (depends how cheesy you want it), Slice the cheese in half, it makes it roll better at the end.

Preparation Instructions

Preheat oven to 350F.
Unroll the bread dough and place on a lightly floured surface. Unrolling this kind of dough can be tough, actually it will mak you want to say bad words sometimes, so have patience. When unrolled, the dough should form a rectangle. Lay the dough so that the long edge is closest to you. Make sure the dough is not overstretched in some spots, or the filling will ooze out in those areas.
Place the slices of Genoa Salami on the dough, leaving a 1/2″ border around the edges. Sprinkle on a little kosher salt, some garlic powder, and Italian seasoning. Add the cheeses. Finally, add as much (or as little) pepperoni as you want on the top of the provolone, making sure to leave a 1/2″ border around the rectangle of dough.
Starting from the edge closest to you, roll the dough like a cinnamon-roll. As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out as you roll, it’s challeging sometimes. Carefully pinch the seam shut (and the ends) and place on the sheet pan seam-side down.
Lightly sprinkle the top of the dough with kosher salt, Italian seasoing, and grated parmesan.
Bake for 25 minutes or until the crust is a deep brown. Let rest for 5 minutes before cutting into 1″ slices. Serve with some warm pizza sauce for dipping. It’s delish!!!

 

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