Utilizing pre-made pizza outside mixture pays attention to this simple formula into straightforward weeknight supper region. I even made it daily early once and heated it directly before serving. Quickest dinner ever.
I chose to interlace the batter since it's so straightforward and makes it look way schmancier. You should simply cut corner to corner cuts into the sides of the mixture with an extremely sharp blade and afterward them over the fillings.
To fill this Italian stromboli, I utilized some shop ham, hard salami, pepperoni, provolone, and a Parmesan/ricotta blend. Be that as it may, you can go wild! Include olives, pickles, sun-dried tomatoes… whatever makes you happy. Clear out the cooler on the off chance that you've just got sandwich fixin's accessible.
- 1 can (13.8 oz) refrigerated pizza dough
- 3 Tbsp ricotta cheese
- 1 1/2 Tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 lb thinly sliced deli salami
- 1/4 lb thinly sliced deli ham
- 2 oz pepperoni
- 6 slices (about 1 oz each) provolone cheese (or cheese of your choice)
- 1 egg, whisked
- 1-2 cups marinara sauce, to serve (optional)
- Preheat oven to 375°F. Line a large baking sheet with parchment.
- In a small bowl, mix ricotta with 1 Tbsp Italian seasoning, salt, and pepper. Set aside.
- Unroll dough onto cookie sheet. Cut angled cuts into each side of the dough as shown.
- Spread ricotta over dough to within 1/2 inch from the edges of the cuts.
- Layer on pieces of cheese, salami, ham, and pepperoni on top.
- Fold over the dough in alternating pieces so that it forms a simple braid. Tuck in the ends of the dough on each end to seal.
- Brush on the whisked egg on top and sides of the dough with a pastry brush and sprinkle on as much of the remaining 1/2 Tbsp Italian seasoning as you like and any more salt and pepper, to taste.
- Bake for about 20 minutes until golden brown. Slice with a sharp knife into pieces to serve.
- Serve alongside warmed marinara sauce and enjoy!
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