Recipe: Italian Deli Roll (Stromboli)

ITALIAN DELI ROLL

Basic Pizza Dough (recipe follows)
1 tbsp cornmeal
1/4 lb. provolone cheese, coarsely chopped
1/8 pound salami, coarsely chopped
1 (7 oz.) jar roasted red pepper, drain and coarsely chopped
2 tsp olive oil
1/4 tsp dried oregano leaves

Prepare dough and set aside to rise.

Heat oven to 400 degrees F. Lightly dust jelly roll pan with cornmeal.

With rolling pin, roll out dough to 18x12-inch rectangle. Spread provolone, pepperoni, salami, and red peppers, leaving 1/2-inch border around edges. Starting at one short end, roll up jelly roll fashion. Secure ends and remaining short edge by pinching together.

Place roll seam side down on pan. Brush with olive oil and sprinkle with oregano.

Bake 18 to 20 minutes or until golden brown. Cool on wire rack 5 minutes. Slice and serve.

BASIC PIZZA DOUGH
Makes one (14-inch) pizza

2 to 2 1/2 cups unsifted all-purpose flour
1 envelope rapid rising dry yeast
1/2 tsp salt
2/3 cup very warm water (120 to 130 degrees F)
1 tbsp olive oil
t tbsp honey

In large bowl, combine 2 cups flour, the yeast, and salt.

In 1 cup measuring cup, combine water, oil, and honey; stir into flour mixture until soft dough forms.

Turn dough onto floured surface. Knead, adding some remaining flour, if necessary, until dough is very elastic - 10 to 15 minutes (should be soft, don't add too much flour )

Wash, dry, and lightly oil mixing bowl. Place dough in the bowl, turning to bring oiled side up. Cover with clean cloth. let dough rise in warm place, away from drafts, until double in size - 30 to 45 minutes.

Shape and bake according to recipe.

Makes 8 slices
Adapted from Source: Country Living Magazine, October, 1990