Ingredients:

  • 1 lb (450 g) Refrigerated or Fresh Pizza Dough (brought to room temperature)
  • 1 tbsp (15 ml) Olive Oil (for brushing and sheeting)
  • 1 tbsp (15 g) Semolina Flour or Fine Cornmeal (for dusting)
  • 8 oz (225 g) Low-Moisture Mozzarella, shredded
  • 4 oz (115 g) Provolone Cheese, thinly sliced or shredded
  • 4 oz (115 g) Thinly Sliced Cured Meats (e.g., Pepperoni, Salami, Mortadella)
  • 3 oz (85 g) Thinly Sliced Prosciutto or Cooked Ham
  • 2 tbsp (30 ml) Pesto (Green or Sun-dried Tomato variety)
  • 1 tsp (5 g) Dried Oregano
  • 1/4 tsp (1 g) Black Pepper, freshly ground
  • 1 large Egg (beaten well with 1 tsp cold water, for egg wash)
  • 1 tsp (5 g) Sesame Seeds or Italian Seasoning (for topping)
  • Pinch of Coarse Sea Salt

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and dust lightly with semolina or cornmeal. Lightly oil a clean work surface, then roll the room-temperature pizza dough into a rough rectangle, approximately 16 x 12 inches (40 x 30 cm) and about 1/4 inch (6 mm) thick.
  2. Spread the Pesto evenly over the dough rectangle, leaving a generous 1-inch (2.5 cm) border clear around all edges. Sprinkle half of the shredded low-moisture Mozzarella over the pesto base, then top with the sliced Provolone.
  3. Layer the cured meats (Prosciutto, Salami, Pepperoni) evenly over the cheese. Sprinkle with the remaining Mozzarella, Dried Oregano, and Black Pepper. Ensure filling remains central and avoid overcrowding the edges.
  4. Starting from the long edge closest to you, tightly roll the dough away from you. Pinch the long seam closed securely. Take the two open short ends, tuck them underneath the roll, and crimp them tightly shut. Carefully transfer the rolled Stromboli (seam-side down) onto the prepared baking sheet.
  5. Allow the Stromboli to rest for 10 minutes. Brush the entire surface with the beaten egg wash (egg mixed with water). Using a sharp knife, make 4-6 diagonal slashes (vents) across the top. Sprinkle with sesame seeds and coarse sea salt. Bake for 25 to 30 minutes, or until the crust is deep golden brown.
  6. Crucially, let the Stromboli rest on the baking sheet for 5-10 minutes after removing it from the oven to allow the filling to set. Slice using a serrated knife into thick (about 1.5 inches / 4 cm) portions and serve immediately with warm marinara sauce for dipping.