Friday Night Strombolis

As I mentioned in previous posts, we get together with Mark's business partner's family most Friday nights and trade off cooking duties. A few weeks ago I made strombolis and they were a big hit. They are an easy weeknight dinner and the great thing is that you can make them ahead of time and then pop them in the oven when you are ready.
Sorry there is no fancy presentation for these babies. This picture is the real deal, blowouts and all.


Friday Night Strombolis

1 large dough ball from your favorite pizza place (just ask!) or 1 lb. of frozen dough (thawed)
1/3 cup grated parmesan cheese (I use freshly grated, but do what suits you.)
1 egg, lightly beaten
(Filling is up to you, but I will write the recipe with what I made that night)
about 12 slices of salami (peppered salami if you are lucky enough to find it)
about 12 slices of sandwich size pepperoni
about 12 slices of ham
8 -12 thin slices of sharp provolone
1 cup of Italian blend shredded cheese (Asiago, mozzarella, etc.)
1 cup of roasted red bell pepper (jarred or self made)

1. Preheat oven to 400 degrees.

2. Divide dough into four even portion. Roll out each portion into approximately a 10 inch round on a lightly floured surface. Sprinkle dough with 1 Tbsp of parmesan cheese. In even layers place 1/4 of each of salami, pepperoni, ham, roasted red peppers and cheeses. Roll up dough and tuck ends under. Pinch all edges to seal. (Pinch well my friends...blowouts are possible!) At this point you can put them in the refrigerator and wait until you are ready to use them or go ahead and back those babies.

3. Arrange strombolis 2 inches apart (at least) on a greased cookie sheet, non-stick foil or better yet a pizza stone. Brush lightly with beaten egg and cut 3-4 slits to vent. Sprinkle with remaining parmesan cheese.

4. Bake in the center of the oven for 30-35 minutes or until golden and cooked through.

5. Let sit for a few minutes before cutting or serving as they will be very hot and runny inside if you don't.

These are very versatile and you can really play around with the fillings as you like. I have done peppadews (little red sweet/hot peppers) instead of the roasted red before and they were great.

I also serve mine with a side of marinara, but that is just a personal preference.

I hope you have a great time making and eating these yummy, easy strombolis!