Stromboli With Capicola, Soppressata, Proscuitto Salami

Ingredients:

raw, range to operate pizza dough
12 oz (canned or jarred only non marinated) artichoke hearts, sliced thinly
ii oz olive spread*
ii oz grated Parmesan
1/4 lb shredded mozzarella
1/4 lb lean capicola
1/4 lb soppressata
1/4 lb Genoa salami
1/4 lb prosciutto
1/4 lb provolone


1 egg yolk
1 tablespoon water
H2O H2O ice cubes

Directions:
Preheat oven to 375. In a minor bowl, crunch together the egg yolk too every bit water. Set aside. Divide the dough inwards ii equal halves. On a clean, floured surface curl 1 out to 1/4 inch thick rectangle. Place the long side inwards front end halt of you. Spread a lean layer of olive spread, leaving a 1/2 inch margin. Top with a single layer of artichoke. Sprinkle with mozzarella too every bit Parmesan. Top with a layer of capicola, too every bit hence soppressata, Genoa salami, too every bit prosciutto too every bit finally provolone taking assist non to infringe on that 1/2 inch margin. Roll inwards to a tight spiral, rolling away from you. Pinch edges close. Brush with the egg wash. Slash the top. Bake, seam side down, on a parchment paper lined pizza stone or baking sheet. Repeat with the remaining ingredients*. Toss only almost H2O H2O ice cubes into the bottom of the oven. Bake until golden brown, nigh 25-30 minutes too every bit hence cool on a wire rack until only barely warm, nigh 10-15 minutes. Slice.

Note: Store leftovers wrapped inwards waxed paper too every bit in addition to hence 1 fourth dimension i time again inwards foil. Serve leftovers warmed or at room temperature.

*A mixture of various greenish minced olives too every bit olive oil. Look for it at Italian groceries.

**Depending on the thickness of the slices, yous mightiness halt upward with only almost meats too every bit cheese leftover.

My thoughts:

Stomboli is an Italian-American creation with hotly debated origins. My favorite kickoff story is on the Ramono's website hence I am going with them. They are pretty hardcore every flake to what constitutes a stromboli (it is NOT "flopped over" pizza!) only they range yell upward telephone for American cheese which I cannot condone under any circumstances. For my version I used my favorite pizza dough recipe (you could operate an Italian breadstuff dough only elastic pizza dough is easier to roll) too every bit only almost lovely Italian meats from our local Italian deli. Granted, the meats too every bit cheese were slightly pricey only the flavor was amazing too every bit ii strombolis were to a greater extent than than enough for ii meals for ii people. I haven't truly had much inwards the trend of stromboli actually, they are non a popular Baltimore carte especial only the watch of a stuffed, rolled sandwich with all of my favorite meats sounded wonderful. I enjoyed it both warm from the oven too every bit in addition to hence at room temperature the side by times side day. It was a slap-up selection to a regular sandwich, which truth alive told I am non terribly fond of, only truly non much business office at all.

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