Easy Stromboli Recipe

This easy stromboli is packed with Italian meats, cheese, and plenty of flavor—perfect for game day or any casual gathering! ➡️INGREDIENTS 1 lb homemade or store-bought pizza dough (see note) 1 teaspoon extra-virgin olive oil 1 clove garlic, minced ¼ teaspoon dried oregano A few pinches crushed red pepper flakes (optional) 3 tablespoons finely grated pecorino romano 4 thin slices (3 oz) provolone cheese 4 medium slices (3 oz) deli ham 4 thin slices (3 oz) mozzarella cheese 14 thin, large slices (3 oz) Italian cured meats, such as salami, pepperoni, bresaola, etc. (use at least two different kinds for best results) 1 egg, beaten Store-bought or homemade marinara sauce, for serving (optional) ➡️INSTRUCTIONS 2- Line a 13x18-inch baking sheet with parchment paper. 2-On a lightly floured work surface, stretch and/or roll the dough into a 10x12-inch rectangle, about ¼-inch thick. (Be sure not to roll the dough too thin.) 3-Arrange the dough rectangle so the long side is closest to you. Brush the surface with the oil, leaving a 1-inch border around the edges. Spread the garlic evenly over the top of the oil, then sprinkle with the oregano, a pinch of red pepper flakes (if using), and the pecorino romano. 4-Shingle the provolone slices evenly over the pecorino romano, followed by the ham, mozzarella, and cured meats. Brush the borders of the dough with the egg (reserve the remaining egg for brushing the top of the stromboli). Fold the bottom third of the stromboli in toward the middle. Fold the top third of stromboli down to cover first fold, creating a wide log, like a folded letter. Pinch the seam tightly to seal. Transfer the stromboli to the prepared baking sheet, seam side down. Pinch the ends tightly to seal and tuck underneath the stromboli. Loosely cover the stromboli with plastic wrap and let rise at room temperature for 1 hour. (The stromboli won't look much different after the rise; that's okay.) 5-Preheat the oven to 375°F and set an oven rack in the middle position.