Stromboli Pizza
bonCook tools used: Large Perforated Baking Sheet, Large Bonmat, Roul’pat, Cake Server Knife, Mini Round, Cake Server Knife, Mini Round, Silicone Pastry Brush, Mini Herb Chopper, Stainless Mixing Bowl, FRENCH PANTRY Herb Pizza Dough Mix
Ingredients
1 pkg FRENCH PANTRY Herb Pizza Dough Mix (make according to directions)
3 Tbsp butter melted, divided
2 cloves garlic, minced
1 1/2 cups shredded mozzarella, divided
12 thin slices ham
15 slices salami
15-17 slices pepperoni (from deli)
1 egg beaten
1/4 tsp garlic powder
2 Tbsp Parmesan cheese
2 Tbsp chopped parsley
Marinara sauce (for dipping)
Directions
Place the Large Bonmat on the Large Perforated Baking Sheet. Preheat the oven to 375 degrees.
Split the prepared pizza dough in half. Roll half of the dough into a rectangle about 12x14 inches on the Roul'pat. In the Mini Round combine 1 Tbsp butter and minced garlic. Microwave until butter is melted. Brush over the top of the dough.
Sprinkle 1/2 cup mozzarella cheese on top of dough, leaving 1-2 inches around one of the lo9ng edges and the two short ends.
Top the cheese with ham. Sprinkle with another 1/2 cup Mozzarella cheese on top of ham. Next, add the pieces of salami and pepperoni. Sprinkle the rest of the cheese on top of the pepperoni.
In a small bowl, beat the egg with a fork. Using the Silicone Pastry Brush to coat the 3 exposed edges of the dough. Next, carefully roll up the long edge of your stromboli jelly roll style. Start with the long edge that does not have the egg wash. Roll it tightly so it stays together. Seal the seam with wet fingertips if needed. Then roll the stromboli so the seam is facing down. You may need to tuck the sides of the dough under so it's sealed. Transfer the stromboli to the Large Perforated Baking Sheet and Bonmat.
In the Mini Round Mold, combine the remaining 2 Tbsp melted butter, garlic powder, parmesan cheese and chopped parsley. Brush the top of the stromboli with the butter mixture. Using a sharp serrated knife make shallow diagonal cuts on top of stromboli every 2 inches. Bake for 25-30 minutes or until the top is golden brown. Remove from the oven and let set 5 minutes. Using the Cake Server knife cut into slices.
* If you haven't tried the FRENCH PANTRY Herb Pizza Dough Mix you are missing out. I made this recipe for a Virtual class and it was delicious. The pizza dough mix will make 2 strombolis, or you can make Garlic Knots with the remaining pizza dough.