Classic Stromboli
Intro
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What You Need:
2 Tbsp. olive oil
One 1 lb. loaf frozen bread dough, thawed
1/3 cup prepared pesto
6 oz. thinly sliced salami
6 oz. thinly sliced prosciutto
6 oz. large pepperoni slices
8 slices provolone cheese
8 fresh basil leaves
1/2 cup drained pepperoncinis, chopped
1/3 cup grated Parmesan cheese
Ranch or marinara for serving
Directions:
Roll out the bread dough into a large rectangle on a lightly floured surface.
Spread pesto on top leaving a 1-inch border around the edges.
Add salami in a line down the center, overlapping each other. Repeat with prosciutto, pepperoni, and provolone.
Top the cheese with basil leaves and then pepperoncinis.
Fold in the ends and then roll up from the long ends to seal everything inside.
Place roll seam side down on a baking sheet greased with 1 Tbsp. olive oil.
Use a sharp knife to slice vents on top and then brush the surface with remaining 1 Tbsp. olive oil.
Sprinkle with grated Parmesan.
Bake in a preheated 400 degree oven for 23 to 25 minutes or until deep golden brown.
Sit for 5 minutes before cutting and serve with ranch or warmed marinara.
Recipe from The Pioneer Woman Cooks: Super Easy! cookbook
