A new twist on pizza night, Stromboli are like homemade pizza pockets that are great to nibble while decorating the tree or take in the car to go. Fill them with anything you like – olives, mushrooms, crumbled sausage – whatever goes well on a pizza goes well in Stromboli.
Stromboli are rolled-up pizza-like sandwiches you can hold in your hand. It’s not as messy as a calzone, having no tomato sauce, but the roasted peppers make up for it, making them kind of tomato-esque without the sauce.
1 batch pizza dough or bread dough
1/4 cup pesto (optional)
1/4 cup grated Parmesan cheese
12 slices ham, turkey or salami (about 100 g)
12 slices thinly sliced Provolone, Edam, havarti or mozzarella cheese (about 150 g)
1-2 roasted red peppers, chopped or cut into strips
1 egg, lightly beaten
Preheat oven to 400°F.
Divide the dough into 6 pieces and roll each into an 8” circle on a lightly floured surface. If you like, spread each with pesto. Sprinkle each piece with Parmesan cheese and layer with meat, cheese and red peppers.
Roll the dough up, folding the ends over and pinching them to seal. Place the rolls on a cookie sheet and brush with the beaten egg. Cut a few small vents in each roll to let the steam out.
Bake for about 30 minutes, until golden. Let cool slightly before serving. Makes 6 stromboli.