Stromboli

Ingredients

stromboli dough:

2 cups all-purpose flour, measured then sifted

3/4 cup warm water

1 1/2 Tbsp unsalted butter

1 tsp salt

2 tsp active dry yeast

2 tsp granulated sugar

(any other pizza dough works too)

stromboli filling:

1/2 cup marinara sauce

1½ cups shredded cheese**

1/4 lb pepperoni slices

1/8 lb salami

1/8 lb ham

egg wash:

1 large egg

2 tsp water

½ tsp italian seasoning

½ tsp garlic powder

1 tsp sesame seeds

Directions

In a large bowl, add the sifted flour and create a well in the center.
Combine together the warm water, melted butter and salt. Pour mixture in the well.
Sprinkle yeast and sugar over water, gently stir and allow yeast to activate (about 5 minutes).
Mix the dough until well incorporated. Cover the dough and let rise for an hour.
Generously flour working surface and roll out the dough into about 12"x17" rectangle. Place dough onto a parchment paper lined baking sheet.
Spread the marinara sauce onto the dough, but leave about 1/2 an inch of dough along the edges to keep from sauce oozing out.
Spread the meat evenly and top with the shredded cheese.
Roll up as tightly as possible, without pushing out the toppings. Pinch edges together to close seams so nothing oozes out.
Preheat oven to 375°F. Combine all the ingredients for the egg wash.
With a pastry brush, brush the egg wash all over the stromboli.
Bake for 25-30 minutes, until golden.

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