Homemade dough, loaded with 4 meats, 2 cheeses, and vegetables.
- 1 Tbsp. Dijon mustard
- 4 oz. genoa salami thinly sliced
- 4 oz. pepperoni thinly sliced
- 4 oz. ham thinly sliced
- 4 oz. mozzarella thinly sliced
- 4 oz. provolone thinly sliced
- 4 oz. Italian sausage cooked and crumbled
- 1/2 C. spinach leaves
- 1/2 C. roasted red pepper slices
Combine 1 C. flour, yeast, sugar, and salt in a medium bowl. Add water and oil. Mix well.
Gradually add rest of flour until soft dough ball is formed. Knead on floured surface for 4 minutes or until smooth and elastic.
Roll out into a 14" x 10" rectangle.
Spread dijon mustard over dough.
Layer meats, cheeses, spinach, and red pepper over dough, leaving 3/4" edge around all sides.
Roll up dough, starting on long side (thus it will be approximately 14" in length).
Press on seam to cause dough to stick together. Press ends, trimming off any excess dough.
Place stromboli on parchment covered cookie sheet, seam side down.
Spread melted butter over top of stromboli. Sprinkle with parmesan cheese, oregano, and garlic powder.
Bake for 25-30 minutes until dough lightly browned.
Remove from oven and place on cooling rack (place paper towels under rack to catch any excess grease). Allow to sit for 5 minutes before slicing.
Serve with warmed pizza sauce on the side if desired.