Italian Hoagie Stromboli
A pizza-dough stromboli layered with provolone, deli ham, pepperoni and salami, baked golden and served with a fresh Italian salad and dressing.
Ingredients
| 1 pound | 455 g | pizza dough |
| 16 slices | provolone cheese | |
| 8 ounces | 225 g | sliced deli ham |
| 2 ounces | 57 g | sliced pepperoni |
| 2 ounces | 57 g | sliced salami |
| 1 | large egg, beaten | |
| ½ teaspoon | 2.5 ml | dried oregano |
| 1 package (8 oz.) | shredded lettuce | |
| 2 | Roma tomatoes, seeded and chopped | |
| ¼ cup | 60 ml | red onion, diced |
| ¼ cup | 60 ml | pepperoncini, sliced |
| ¼ cup | 60 ml | black olives, sliced |
| — | Kroger Zesty Italian Dressing |
Instructions
Step 1 Heat the oven to 400°F. Line a baking sheet with parchment paper; set aside.
Step 2 On a floured surface roll out the dough to approximately a 10”x16” rectangle.
Step 3 Place 4 slices of cheese down the center of the dough the long way, leaving about a ½” of dough on each end. Top with a layer of deli ham, another layer of cheese, a layer of pepperoni, another layer of cheese, a layer of salami and a final layer of cheese.
Step 4 Brush the exposed dough edges with beaten egg. Fold over the ½” edges first, fold one side over the top of the fillings, fold the other side over the fillings and tuck slightly under the stromboli.
Step 5 Transfer to the prepared pan. Brush the top with egg and sprinkle with oregano. Cut several slits across the dough. Bake 20–25 minutes until golden brown. Allow to stand at least 5 minutes before slicing.
Step 6 Toss together the lettuce, tomato, onion, pepperoncini and olives. Serve the salad, drizzled with the desired amount of dressing, with the stromboli. Refrigerate leftovers.