1/4 cup all-purpose flour, for dusting
1 pound prepared pizza dough
½ green pepper and ½ sweet onion
2 tablespoons olive oil
1/2 tablespoon of oregano
1 1/2 cups mozzarella
1 pound cooked ham, sliced thin
1 pound Hippey’s Jalapeno Cheese Ring Bologna,
8 ounces Genoa salami
- Preheat the oven to 375 degrees F.
- Chop green pepper and onion sauté in 1 tablespoon of olive oil till translucent not browned. Cool peppers and onions in the pan in the freezer for 15 minutes.
- Sprinkle a clean dry work surface with flour. Roll the dough into a 10×14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, then add ham, Genoa salami, and Hippey’s Jalapeno and Cheese Ring Bologna, top with the peppers and onions sprinkle 1 1/2 shredded mozzarella.
- Next, brush the edges with some of the olive oil. Fold the bottom and top edges over the filling. Then fold the sides over twice, 1 inch at a time, resulting in a 6×14 inch tube, lightly put fork marks two sets across and 6 down, this will help let moisture out so it does not break apart while baking. Brush the outside of the Stromboli with the olive, place on a sheet pan lined with parchment paper or aluminum foil and bake until firm and golden brown, 18 to 25 minutes. Remove from the oven, top with oregano, and let rest for 5 minutes. Cut into 6 to 8 portions and serve.