Stromboli

Roll out your pizza dough on a floured surface into a rectangular shape, about 12 by 16 inches, ensuring it’s evenly thin without tearing. This uniform thickness guarantees even baking and a perfect crispy crust.

Evenly layer your Italian deli meats over the dough, leaving about a one-inch border on all sides. Sprinkle shredded mozzarella and grated Parmesan cheese over the meats. Finish with a pinch of Italian seasoning for authentic flavor and aroma.

Carefully roll the dough from one long side to the other, similar to a jelly roll, tucking the filling tightly inside. Pinch the edges firmly to seal and prevent cheese from oozing out during baking, creating the classic Stromboli shape and structure.

Place the rolled Stromboli seam-side down on a parchment-lined baking sheet. Brush the entire surface with a mixture of beaten egg wash and olive oil to help the crust brown beautifully and develop a golden sheen. Use a sharp knife to make a few small slits on top to allow steam to escape while baking.

Bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until the crust is deep golden brown and the cheese inside is bubbly. Let the Stromboli rest for a few minutes before slicing to keep the filling intact and for easier serving.