Super Easy Stromboli

 

1 tube of Pillsbury pizza crust

8 slices of deli ham

10 slices of Genoa salami

12 slices of sandwich pepperoni

I also add anchovy fillets

8 slices of provolone or mozzarella cheese (shredded cheese is also an option)

2 tablespoons butter

2 minced garlic cloves

2 teaspoons chopped parsley

3 tablespoons Parmesan cheese

Jarred or homemade marinara sauce

2 teaspoons Italian seasoning, divided

 

Prepare Garlic Butter:

Melt the butter in the microwave. Mix in minced garlic, parsley, and Parmesan cheese. Set aside.

 

Prepare the Dough:

Line your baking sheet with parchment paper.

Stretch the pizza crust out to nearly the size of your baking sheet.

 

Assemble Stromboli:

Spread a thin layer of marinara on the crust.

Layer the deli meats: start with ham, then salami, followed by pepperoni. Spread another thin layer over the meat. Add cheese on top. Sprinkle with Italian seasoning.

 

Roll and Seal:

Roll the dough lengthwise and seal the seam well.

Seal the ends by pinching and folding them under the Stromboli.

 

Score and Top:

Score the top of the Stromboli a few times with a serrated knife to allow steam to escape.

Brush the garlic butter mixture over the top and sprinkle with a little more Italian seasoning.

 

Bake:

Place the stromboli seam-side down on the baking sheet. Bake according to the instructions on the pizza dough package, usually the same as for a regular pizza, but no par-baking is needed.

 

Serving:

Serve with a side of marinara, for dipping.