Active time: 15 min Start to finish: 45 min
- 1 lb pizza dough, thawed if frozen
- 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
- 3 oz thinly sliced salami (about 12 slices)
- 4 oz thinly sliced provolone (about 12 slices)
- 2/3 cup jarred roasted bell peppers, rinsed and chopped
- 1 large egg, lightly beaten
Preheat oven to 400°F.
Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
Makes 4 main-course servings.
Gourmet, February 2002
Substitutions (galore!): I’ve made so many changes to this recipe that it hardly resembles the original, but here goes anyway — for the pizza dough I use trader joe’s ready-made whole-wheat dough or garlic and herb dough, for the cheese I use a light muenster, for meats I use turkey bacon, for the vegetable component I add in some frozen chopped spinach and onions. I skip out on the egg completely, but the astronomer likes to make fancy edges with a fork on each of the strombolis.