Meat & Cheese Stromboli

I made these last Friday - from a recipe in one of Rachael Ray's books. She used a supermarket packaged crust (Pillsbury I assume). I used homemade dough.

This came out excellent. Even my picky 12 year old loved it and ate his whole stromboli himself. No complaints here. He is used to pizza - he usually doesn't like it when I use the dough in a different way. You know how kids are when things look different.

Anyway, this was a hit. I loved it too. I made a whole grain dough for myself. It worked well too. I adapted it a bit. Rachael used different salamis and hams - I couldn't get one of them and used what I had. I also added some mozzarella. Just wonderful.

* Exported from MasterCook *

Recipe By     : adapted from Rachael Ray - Cooking 'Round the Clock
Serving Size : 3    Preparation Time :0:00
Categories    : Main Dishes

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1      recipe        pizza dough
                        all purpose flour -- for dusting
     1/4 lb            sliced pepperoni (24 slices)
   6                    deli slices provolone cheese
   8                    deli slices Genoa salami
   2      tsp           Italian seasoning (I used Tuscan
                        Seasoning I got at Costco)
   2      tbsp          freshly grated parmesan cheese
   1      tsp           crushed red pepper flakes
   1      tsp           garlic powder
   2      tbsp          extra-virgin olive oil

Preheat oven to 400 degrees F. Sprinkle work surface with some flour. Cut dough into 3 pieces. Roll each piece into a rectangle, fairly large one. Cover each piece of dough with 6 slices of pepperoni, 1-1/2 slices provolone, 2 slices genoa salami. Roll each dough on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush a cookie sheet with oil and then put the strombolis on the cookie sheet.

Mix italian seasoning, parmesan, red pepper flakes, and garlic powder in a small bowl. Brush rolls with oil, then sprinkle with mixture. Pat it on. Bake until evenly golden, about 12-14 minutes.*

Risa's notes:

* It took about 6 minutes more for mine to turn golden brown.

It's a good idea to hold off on cutting this right away. If you let it sit for about 5 minutes or more, the cheese won't fall all over the place when you cut it.

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