HOMEMADE STROMBOLI ROLL UP RECIPE

Looking for an ideal party meal? The delicious this Roll up Stromboli is simple to create, and is absolutely addictive. 

It's distinctive as a result of it does not contain sausage like several strombolis do – it's ham, sausage, and salami, beside signature ingredients that almost all individuals do not get beside Stromboli ingredients: Mustard!

HOMEMADE STROMBOLI ROLL UP RECIPE

Of course, i do not have access to an advert pizza pie kitchen appliance, nor do I actually have the time and energy to create the dough from scratch. However, I created my goal to create the version of Stromboli a favourite that might nail the first flavor and texture whereas keeping it easy.

This gives it a delicious crust of crispness, and conjointly makes Stromboli abundant easier to serve and eat.

INGREDIENTS:

• 6 oz Italian sausage not in casing
• 16 oz refrigerated pizza dough
• 8 oz sliced provolone cheese
• 6 oz sliced deli ham
• 8 large salami slices
• 1.5 cups shredded mozzarella
• 1/4 cup fresh basil
• 1 tsp yellow mustard
• 2 tsp dried oregano
• 1 jar pizza sauce 14 oz

INSTRUCTIONS:

1. Preheat oven to 425.
2. In a skillet, brown sausage until fully cooked. Drain grease, and set sausage aside to cool. 
3. On a floured surface, roll out dough to a rectangle approx 10" x 15."
4. Add a layer of provolone cheese, leaving approx one inch of dough around the border.
5. Layer on the ham, salami, and sausage. Drizzle a small amount of yellow mustard over the mixture and add fresh basil leaves.
6. Sprinkle mozzarella evenly over the dough.
7. Starting on one long side, roll the dough up tightly to create a log.
8. Slice off and discard the ends, and then cut the log into 1-inch slices (You should have about 12 slices). 
9. Place slices on rimmed baking sheet lined with nonstick aluminum foil, leaving some space between the slices. Sprinkle with dried oregano.
10. Bake at 425 for approximately 20-25 minutes, or until dough is browned.
11. Serve immediately with pizza sauce or marinara for dipping.

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