Antipasti Stromboli - Recipe by Koji Cooks

ANTIPASTI STROMBOLI

Stromboli, a rolled pizza of sorts, is very simple to prepare. I use my own sauce made from fresh tomatoes, but a jar of marinara will work just fine. Use any variety of thinly sliced Italian deli meats. I use several, along with provolone and grated parmesan. Pictured, ours is topped with some marinara and a bit of basil oil. Here in Maine, we can buy fresh pizza dough at our grocery store from Portland Pie Company. It is a great product and cuts the prep time down significantly. Any fresh pizza dough will do. I cut 1.5" slices and serve with warmed marinara. It freezes excellently.

STROMBOLI - Recipe (makes 1 large one, serves 4)

1 fresh pizza dough ball (20 oz)

1/2 cup marinara - *plus 1 cup for serving

5-6 slices of each, thinly sliced (thin so it will roll easily) genoa salami, mortadella, provolone

3-4 thin slices of ham or proscuitto

1/4 cup fresh grated parmesan

1 tablespoon dried oregano

kosher salt and black pepper

1 egg beaten

2 teaspoons sesame seeds

METHOD

Set the oven to 375 degrees and prepare a sheet pan by lining it with baking parchment. Roll the dough into a large rectangle, approximately 10x16 inches, as illustrated in the photo. Place layers of deli meats on the dough, then add cheeses, oregano, salt, and pepper. Roll it up as shown. Lightly brush the top with beaten egg, cut slits as demonstrated, and sprinkle with sesame seeds. Bake for 40-50 minutes, turning halfway through to prevent overbrowning. If it browns too quickly, cover with foil. Slice and serve with the warmed marinara sauce. The green garnish is optional basil oil (blend 2 cups of basil leaves, 1 garlic clove, and 1/3 cup olive oil until very smooth).