Easy Stromboli

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.

2. 2

   Sprinkle the parchment paper with a little flour and then stretch the pizza dough out to a rough 12x18-inch rectangle. You can use your hands to stretch out the dough, or you can move the parchment and dough to a work surface and use a rolling pin. The goal is a dough that is evenly thick, not a perfect rectangle.

3. 3

   Layer the meats and cheeses on the pizza dough, starting about a quarter of the way down from the top edge. Start with 4 ounces thinly sliced prosciutto, then go in this order: 4 ounces thinly sliced provolone cheese, 4 ounces thinly sliced genoa salami, 1/4 cup finely grated Parmesan cheese, 4 ounces pepperoni slices, and 4 ounces shredded or torn fresh mozzarella cheese. Try to keep things as flat and even as possible and don’t stress about taking the fillings all the way to the edges.

4. 4

   Sprinkle with 1/4 cup finely chopped fresh parsley leaves and 1/4 teaspoon red pepper flakes.

5. 5

   Starting at the long edge closest to you, tightly roll the stromboli up into a spiral, tucking in the fillings as tightly as possible as you roll. When you’re about halfway rolled up, fold the sides over before you continue rolling. Brush the top edge of the pizza dough with some beaten egg before sealing tightly. Use the parchment paper to roll the stromboli until seam-side down, then position it in the middle of the parchment. Side the stromboli on the parchment onto the baking sheet if needed.

6. 6

   Use a sharp knife to make 5 to 6 (2-inch) slits along the top of the stromboli. A slight angle to the slits looks nice, but isn’t a requirement. Brush the outside of the stromboli with more egg, and sprinkle with more grated Parmesan cheese if desired.

7. 7

   Bake until the stromboli is golden brown and the vent holes are bubbly with cheese, 25 to 30 minutes. You can also test for doneness with an instant-read thermometer — a finished stromboli should hit 200ºF in the thickest part.

   25 min
8. 8

   Let the stromboli cool for 10 minutes before slicing and serving with marinara for dipping.

Recipe Notes

1. 9

   Storage: Leftovers can be tightly wrapped and refrigerated up to 4 days.