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Title: Stromboli (Stuffed Bread)
Categories: Bread Stromboli Meat Cheese
Yield: 4 Servings
| 1 | tb | Olive oil |
| 1/3 | oz | 3 lb pk frozen or bread dough; thaw |
| 8 | sl | Hard salami; slice thin |
| 8 | sl | Provolone cheese; slice thin |
| 8 | sl | Capicola; slice thin |
| 1 1/2 | ts | Dijon mustard |
| 1/4 | c | Parmesan cheese; grate |
| 1/2 | ts | Garlic salt |
| 1/2 | ts | Dried oregano; crumble |
| 1/2 | ts | Seasoned salt |
| 3/4 | c | Mozzarella cheese; shred |
Preheat oven to 375~. Brush a 11x17 baking sheet with oil. Roll dough out
on prepared sheet to edges. Arrange salami slices in lengthwise ends. Top
with provolone, then capocollo. Spread with mustard. Sprinile with
parmesan, garlic salt, oregano and seasoned salt. Cover with mozzarella.
Bring long sides of dough together atop filling and brush with water. Pinch
and fold over to close. Brush short ends with water and pinch closed. Bake
until golden brown, about 25 minutes. Serve warm. By Jack Elvis
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