Article published January 16, 2001
Stromboli
1/4 cup mustard
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon chopped green olives
1 pound frozen bread dough, thawed at room temperature
1/4 pound sliced salami
1/4 pound sliced provolone cheese
1/4 pound sliced ham
1/8 pound thinly sliced pepperoni, 2-inch diameter
1 egg, beaten
1 teaspoon poppy or sesame seeds
Grease baking sheet. In a small bowl, stir mustard, basil, and olives; set aside. Roll dough on floured surface to a 16-by-10-inch rectangle. Arrange salami on dough, overlapping slices, leaving 1-inch border around edges.
Spread half of mustard mixture thinly over salami. Arrange provolone and ham over salami. Spread with remaining mustard mixture. Top with pepperoni.
Fold one-third of dough toward center from long edge of rectangle. Fold second side toward center enclosing filling. Pinch long side to seal. Pinch ends together and tuck under dough. Place on prepared baking sheet. Cover, let rise in warm place 15 minutes.
Preheat oven to 375 degrees. On the top of dough, cut shallow crosswise slits 3 inches apart. Brush stromboli lightly with beaten egg; sprinkle with poppy seeds. Bake 25 minutes or until browned. Remove to rack; cool slightly. Serve warm.
Yield: 12 servings
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