Classic Stromboli Recipe (Easy Dinner or Quick Appetizer!)

How was your Labor Day weekend?? Today Eric and I were doing yard work (okay, mostly Eric. I was making Stromboli ☝) and he said he was about to take down the 4th of July bunting that I put up way back in June. Then he remembered it was Labor Day and decided to leave it up in the name of patriotism. He also pointed out that September 11 is coming up, as well as Veteran’s Day in November, so really we HAVE to keep it.

I’m the worst at taking down decorations. We still have a string of homemade snowflakes hanging up high in our living room from Christmas. IT’S SEPTEMBER GUYS. May as well just leave it up til December I guess. (Yes, I realize this is how old ladies who leave their Christmas villages up all year are born. Send help.)

There were some killer sales this weekend, was anyone else doing some shopping? I love that shopping these days consists of me sitting on my couch googling promo codes. We’re so spoiled. Actually in some ways online shopping is harder for someone like me because the choices are basically infinite. But I finally decided on buying this desk:

Ingredients

•  1 10-12 ounce pizza dough*
•  1 tablespoon butter, melted
•  1 teaspoon garlic, minced
•  1/2 cup** mozzarella, shredded (I like to shred fresh mozz.)
•  12 thin slices ham
•  4 ounces Pepper Jack cheese, sliced
•  15-17 salami slices
•  1/2 cup shredded mozzarella
•  15 slices pepperoni
•  1/2 cup shredded mozzarella
•  1/4 cup parsley, chopped fine
•  1 egg, beaten
•  2 tablespoons Parmesan cheee
•  cracked black pepper, to taste
•  more chopped parsley, to garnish
•  marinara sauce, for dipping

Instructions

1. Preheat your oven to 375 degrees F. 
2. Lightly flour a work surface or a square of parchment paper. Roll your pizza dough into a rectangle about 12 by 14 inches. I prefer to roll out my pizza dough on parchment paper, because you can just put the paper straight into the oven without trying to transfer it. 
3. Brush the top of the dough with melted butter. 
4. Sprinkle garlic over the top. You can either use fresh garlic or the kind in the jar. 
5. Sprinkle the top with 1/2 cup mozzarella cheese. Leave a 1-2 inch border around 1 long edge and the two short ends. 
6. Top with 12 slices of ham
7. Layer slices of Pepper jack cheese on top of the ham.
8. Layer salami on top of the Pepper jack. 
9. Add another 1/2 cup mozzarella.
10. Layer on the pepperoni.
11. Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with parsley.
12. In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your stromboli (short, short, and 1 long edge) with egg wash. 
13. Carefully roll up the long edge of your stromboli, starting with the one edge that didn't get the egg wash. Roll it tightly so that it stays together. 
14. Seal the seam with wet fingertips, then roll over the stromboli so that the seam is facing down. Seal the ends with wet fingers, folding the dough underneath if there is extra. 
15. Transfer the stromboli to a baking sheet or pizza stone.
16. Brush with melted butter or the extra egg wash. Whatever is most handy. I actually used a little of both.
17. Sprinkle the stromboli with Parmesan cheese, then sprinkle with black pepper. Use a sharp serrated knife to make shallow diagonal cuts on top of the stromboli.
18. Bake at 375 for 25-30 minutes, until the top is brown. If you are nervous that it's not done, lift an edge with a spatula and make sure the bottom is brown. 
19. Let sit for a few minutes so you don't burn your fingers off. Use a sharp serrated knife to chop into 8-10 slices. 
20. Sprinkle with fresh parsley and dip in warm marinara sauce to serve. 

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