Name: Salami, Capicola, and Provolone Stromboli
Total time: 1 h
Ingredients: 8 ounces pizza dough , room temperature; 2 ounces thinly sliced deli salami; 2 ounces thinly sliced deli capicola; 2 ounces thinly sliced deli provolone cheese; ¼ cup jarred roasted red peppers , rinsed, patted dry, and sliced thin; ¼ cup grated Parmesan cheese; 1 large egg , lightly beaten with 2 tablespoons water; 1 teaspoon sesame seeds

Why This Recipe Works

Imagine, if you will, an Italian cold-cut sandwich rolled up in a spiral of pizza dough and baked to crusty golden brown perfection, and you've pictured a stromboli. It's the Italian calzone's stylish American cousin (from Philadelphia), but it's no less hearty and typically includes a variety of meats, cheeses, and vegetables. This bold no-prep filling combines salami and capicola for a balance of saltiness and mild heat, provolone cheese for mild creaminess, and jarred roasted red peppers for sweet brightness.

Before You Begin

Patting the peppers dry keeps them from turning the stromboli soggy. Let the dough sit at room temperature while preparing the remaining ingredients and heating the oven; otherwise, it will be difficult to stretch. You can use store-bought dough or make your own. Serve with your favorite tomato sauce for dipping, if you like.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray.

Place dough on lightly floured counter. Press and roll dough into 10 by 7½-inch rectangle, about ¼ inch thick, with long side facing you. Lay salami, capicola, and provolone over dough, leaving ¾-inch border at edge. Top with red peppers and Parmesan. Brush edge with some of egg wash.

Starting from long side, roll dough tightly into long cylinder, then pinch seam and ends to seal. Transfer stromboli to prepared sheet, seam side down. Brush top of stromboli with remaining egg wash and sprinkle with sesame seeds. Cover loosely with greased aluminum foil and bake for 15 minutes.

Remove foil and continue to bake until crust is golden, about 20 minutes longer, rotating sheet halfway through baking. Transfer stromboli to wire rack and let cool for 5 minutes before slicing and serving.