2 batchs of Pizza dough....
1 batch below
20 grams olive oil
Roll dough into a large rectangle. Thinner dough is better than thicker.
Divide in two as pictured.
Spread marina 1/2 cup per stromboli
on 2/3rds of the dough leaving
one long edge clean.
Lay on Provolone, Genoa salami and ham
shingle style as in the picture about 3/4 a
pound of each meat and cheese for 2 strombolis.
Sprinkle grated Mozzarella on each.
Use a wash of egg yolks on the edge to seal.
Roll up the strombolis with the seam on the
bottom and tuck under the ends. You can cut vent slits in the top of the stromboli if you want.
Bake at 475 of 5 min, remove and brush egg wash on the top of the stromboli and return to the oven until desired browning.
Usually 10 min tops for the entire bake time.