Tre Stelle® Mozzarella Stromboli
Purists would agree, a calzone is like a pizza while a Stromboli is more like a hoagie, filled with Mozzarella cheese and Italian deli meats. Great served with a spicy tomato sauce for dipping.Prep Time:
20 minutes Ready In:
1 hour or less Serves:
1 fresh pizza dough 1 jar | 300 mL roasted red peppers, drained and sliced in halves 1 ball | 340 g Tre Stelle® Mozzarella, shredded 8 thin slices prosciutto 12 thin slices Genoa salami 6 thin slices Italian capicolla 1 tsp | 5 mL dried oregano 1 egg, beaten 1 tbsp | 15 mL water 1/2 cup | 60 mL Tre Stelle® Grated Parmesan Cheese 1 tsp | 5 mL sesame seeds (optional)
Preheat oven to 475ºF (245ºC). On a lightly floured surface roll out dough into a large rectangle (approximately 11”x 17”). Place roasted red peppers onto the surface of the dough leaving a 1/2” border on three sides and a 2” border along the edge. Top with half of the grated Mozzarella Cheese using the same borders described above. Top with rows of prosciutto, salami and capicolla. Sprinkle with the remaining cheese and oregano. In a small bowl, whisk together the egg and water and brush all edges of the pastry with the egg wash. Starting with the long end closest to you, roll up, jelly roll style while folding the right and left sides in as you roll. Place Stromboli, seal side down onto a parchment lined baking sheet. Brush with egg wash, sprinkle with Parmesan Cheese and sesame seeds. Using a sharp knife, cut diagonal slits across the top. Bake for 15 minutes. Reduce heat to 375ºF (190ºC) and continue to bake for an additional 15 minutes. Let rest for 10 minutes prior to slicing and serving.