Italian Stromboli (Print Version)

# Ingredients:

01 - 1 pound of pizza dough ready to use.
02 - 1 tablespoon of olive oil.
03 - 1 clove of garlic, finely minced.
04 - 1/4 teaspoon of dried oregano.
05 - A dash of crushed red pepper, optional.
06 - 3 tablespoons romano cheese, shredded.
07 - 4 slices of provolone cheese, about 3 ounces.
08 - 4 slices of ham, about 3 ounces.
09 - 4 slices of mozzarella, about 3 ounces.
10 - 14 slices of Italian meats, about 3 ounces (pepperoni, salami).
11 - 1 egg, whisked.
12 - Marinara sauce to dip on the side.

# Instructions:

01 - Turn your oven on to 375°F and line a large pan with parchment paper.
02 - Dust your counter with flour. Roll out the dough into a rectangle, about 10 by 12 inches.
03 - Place the dough with the longer side facing you. Spread oil across the surface, leaving an inch around the edges untouched.
04 - Scatter garlic, sprinkle oregano, red chili flakes, and romano cheese over the oiled section.
05 - Start layering with provolone, add ham, next goes mozzarella, then finish with Italian deli meats.
06 - Coat the edges with egg. Fold the bottom edge up and the top edge down, like you’re folding a letter. Pinch all the sides to seal it up.
07 - Place the roll seam-side down onto the baking pan. Lightly cover with plastic wrap and leave it to rise for an hour.
08 - Coat the top with beaten egg. Make 5 small cuts along the top of the dough.
09 - Put it in the oven and bake for about 35 minutes or until golden. The center should reach 200°F.
10 - Let it cool for 15-20 minutes before slicing into 1-inch pieces. Serve with dipping sauce on the side.

# Notes:

01 - 1 pound of dough works perfectly.
02 - You can make it ahead and refrigerate it for up to 12 hours.
03 - Freeze it for up to 3 months, but skip the egg and cutting slits.
04 - If cold, give it some extra time in the oven.

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