Ingredients
Serves 6-8
| 1 lb | frozen bread dough or pizza dough, thawed | |
| 1 | 375 ml jar Pastene Deli Sliced Peperoncini, drained | |
| ¼ lb | pepperoni, sliced | |
| ¼ cup | onion, chopped | |
| ¼ cup | green pepper, chopped | |
| 1 | 425 g can Pastene Pizza Sauce | |
| ¼ lb | mozzarella cheese, sliced | |
| ¼ lb | bologna, sliced | |
| ¼ lb | hard salami, sliced | |
| ¼ lb | Swiss cheese, sliced | |
| 1 tsp | dried basil | |
| 1 tsp | dried oregano | |
| ¼ tsp | garlic powder | |
| ¼ tsp | pepper | |
| 1 | egg, whisked | |
| 2 Tbsp | butter, melted |
Directions
Prep Time: 30 minutes | Cook Time: 30-35 minutes
- Preheat oven to 375° F.
- Let dough rise in a warm place until doubled. Punch down. Roll dough together into one 15 x 12” rectangle on a sheet of parchment.
- Layer peperoncini and pepperoni on half of the dough, lengthwise, leaving ½” around the edge plain. Sprinkle with onion and pepper. Top with ¼ cup of pizza sauce.
- Layer mozzarella, bologna, salami and swiss cheese over sauce.
- Sprinkle with basil, oregano, garlic powder and pepper. Spread another ¼ cup of pizza sauce on top.
- Brush the outer edges with egg wash. Fold the plain half of dough over filling and pinch edges well to seal.
- Cut slits in the top of the dough to let steam escape.
- Transfer onto a baking sheet. Bake at 375° until golden brown, 30 to 35 minutes.
- Brush with melted butter and slice. Warm the remaining pizza sauce for dipping and serve with stromboli.
