I first learned to make this bad boy at a little neighborhood pizza joint in Minneapolis called Casalenda’s. It was one of those things that was not on the menu, but if you were knew what to ask for, you just might get one. It makes for a great appetizer when sliced thin or a fantastic sandwich when cut into larger pieces. You can use any variation of meats and cheeses that you like. I like to serve a tomato-based sauce on the side like our Fire Roasted Tomato Sauce.
- Pizza Dough, See recipe here (I used half of this dough recipe)
- 1 egg, for egg wash
- Cheese – I am using Buffalo Mozzarella, Parmesan and Cheddar Cheese .
- Thin sliced meats – I am using Pancetta, Salami, Ham and Coppa.
- Garlic Powder
- Poppy Seeds
Roll the dough out flat in the shape of a large rectangle. Brush with a thin layer of melted butter and lightly sprinkle the garlic powder on it. Lay the meats and cheeses over the entire dough in one thin layer. In the picture below, I will be rolling from left to right so I kept the cheeses mostly to the left so they will be in the center; this helps prevent the cheese from spewing out in the middle of baking.
Gently roll the dough up and tuck in each side underneath itself.
Place the Stromboli on a baking sheet seam side down. Brush with an egg wash and sprinkle poppy seeds on it. Cut a few slits across it and bake at 400 degrees for 30 minutes.