Italian Stromboli Extravaganza: Discover the Delight

Ingredients

Dough & Fillings

• 1 pound pizza dough (store‑bought or homemade)
• 1 cup shredded mozzarella cheese
• ½ cup shredded provolone cheese
• ¼ cup grated Parmesan cheese
• 4 slices thin‑cut ham
• 4 slices spicy salami
• 4 slices pepperoni
• ½ cup roasted red peppers, sliced
• 1 cup fresh baby spinach leaves

Sauce & Moisture

• ½ cup marinara sauce (low‑sugar)
• 2 tablespoons olive oil
• 1 clove garlic, minced

Seasonings & Finishing

• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 egg, lightly beaten (egg wash)

Instructions

Rolling & Sealing

1. Roll tightly. Starting from the long edge, roll the dough over the fillings, tucking the sides in as you go. A tight roll creates a compact, slice‑ready loaf and prevents the fillings from leaking during baking.
2. Seal the seam. Pinch the seam together and press gently to seal. This step is crucial; a well‑sealed seam keeps the juices inside, giving you a moist interior and a crisp exterior.
3. Apply egg wash. Brush the entire surface with the beaten egg. The protein in the egg coagulates under heat, producing a glossy, golden crust that’s both visually appealing and slightly crunchy.