Growing up, I remember my mom often making stromboli for any event that required a covered dish. As a child I always hated to see her carry it out of the house until I realized that she’d made a second one to leave home for us.
Having made my mom’s recipe, I now understand why she used it for such occasions. It’s quick, easy, portable, and everyone loves it. Fresh out of the oven or cold as leftovers, it’s a favorite. You can dip it in pasta sauce or add extra fillings such as garlic, fresh herbs, or thinly sliced mushrooms, but be careful- too many fillings will make it difficult to roll and things could get messy!
1 ball pizza dough
1/4 pound provolone, thinly sliced
1/4 pound pepperoni, thinly sliced
Preheat the oven to 450 degrees. Roll the pizza dough into a large rectangle. Cover the dough with a layer of provolone making sure to leave a 1-inch border around the edge. Cover the cheese with the slices of pepperoni. Beat the egg and brush it along the border. Grabbing from the wider end, roll the stromboli all the way to the end. Pinch together the seam and ends and brush with the remaining egg. Cut several short slits into the top so steam can be released. Bake for 20 minutes.