In my attempt to find a meal to make for Allison's birthday party, I decided to try out this recipe on my family first. LOVE, love, loved it! This made 2 smaller Stromboli and there was nothing left after dinner. Brian would only eat the pepperoni ones, but the girls and I both really, really enjoyed the salami ones (I preferred the salami ones better!) I am DEFINITELY making this one again!! MMMMM........
frozen pizza dough, thawed
2 cups (or more) mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
8-10 slices salami (I used about 6 pieces of salami in one and about 15 pieces of pepperoni in the other)
Cut the dough in half and roll one half out on a floured work surface into a thin rectangle (approximately 10×16 inches). Sprinkle 1/4 cup mozzarella evenly over the dough, leaving a margin of an inch on the long side furthest from you.. Repeat with 1/4 cup Parmesan cheese. Layer salami over the cheese.
From the end closest to you, roll the dough up like a carpet, tightly and evenly. Pinch the seam together with your fingers and then pinch the ends and tuck them under the loaf. Repeat with the second half of the dough. Place the loaves on parchment on a baking sheet and brush them with olive oil. Let rise for another hour.
Heat oven to 400°F. When the Stromboli are ready, brush the dough once more with olive oil and slice three to four steam vent slits crosswise into each loaf with a knife down into the filling to release air pockets. Bake for about 20 to 30 minutes until the bread is a rich golden brown. Cool for 5 minutes once out of the oven and slice. Serve with tomato sauce on the side for dipping.
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