Stromboli 2

Yield: 1 Servings

Measure Ingredient
1 \N Sixteen ounce loaf frozen bread dough, thawed
¼ pounds Thinly sliced ham (proscuitto)
¼ pounds Thinly sliced hard salami
½ teaspoon Dried whole basil, divided
½ teaspoon Dried whole oregano leaveds, divided
3 ounces Provolone cheese
1 cup Shredded mozzarella cheese
2 tablespoons Butter 1 tbsp. cornmeal

Place bread dough on a lightly greased baking sheet. Pat to a 15x10 inch rectangle. Arrange ham slices lenghtwise from center. place salami on top.

Sprinkle with ¼ tsp. basil and and ¼ tsp. oregano. Arrange provolone cheese over herbs and mozzarella cheese atop that. Top off with remaining herbs. Moisten all edges of the dough with water. Bring each long edge of dough to center. Press edges together securely to seal. Brush dough with 1 tbsp. butter and sprinkle with cornemal. Carefully invert. Brush top with remaining butter. Bake at 375 for twenty minutes. Serve with heated marinara sauce alongside.

Posted to Kitmailbox by GAdams1350@... on Apr 30, 1997

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