Recipe: Stromboli with Marinara Sauce

STROMBOLI WITH MARINARA SAUCE

1/4 cup mustard
1/2 teaspoon dried oregano
2 tablespoons chopped fresh basil (or 2 tsp dried)
1 pound bread dough
1/4 pound salami
1/4 pound sliced provolone cheese
1/4 pound sliced ham
1/4 pound thinly sliced pepperoni, 2 inch diameter
1 egg beaten
1 teaspoon sesame seeds

Grease baking sheet. In a small bowl, stir mustard, oregano and basil together; set aside.

Roll dough on floured surface to a 16 by 10 inch rectangle. Arrange salami on dough, overlapping slices, leaving 1-inch border around edges. Spread half of mustard mixture thinly over salami. Arrange provolone and ham over salami. Spread with remaining mustard mixture. Top with pepperoni.

Fold one-third of dough toward center from long edge of rectangle. Fold second side toward center enclosing filling. Pinch long side to seal. Pinch ends together and tuck under dough. Place on prepared baking sheet. Cover, let rise in warm place 15 minutes.

Preheat oven to 375 degrees F.

On the top of dough, cut shallow crosswise slits 3 inches apart. Brush stromboli lightly with beaten egg; sprinkle with sesame seeds.

Bake 25 minutes or until browned. Remove to rack; cool slightly.

Serve warm, sliced, with Marinara Sauce spread over the top.

MARINARA SAUCE

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (32 ounce) can crushed tomatoes
1 dried bay leaf
salt and pepper to taste

In a large casserole pot, heat the oil over a medium-high flame. Add the onion and garlic and saute until the onions are translucent, about 10 minutes.

Add the celery, carrots, and 1/4 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.

Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

Makes 12 servings.