CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a0b57   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Stromboli   
    Categories: Breads, Vegetables, Pork, Cheese, Herbs   
         Yield: 8 servings   
       
              A-P flour; for rolling the   
              - dough   
         1 lb Pizza dough; room temp   
         2 tb Extra-virgin olive oil   
         2 tb Minced fresh parsley   
         1 tb Minced garlic   
         6 oz Sliced deli ham   
         3 oz Thin sliced deli pepperoni   
         6 oz Thin sliced mozzarella or   
              - Provolone   
         3 tb Fine grated Parmesan;   
              - divided   
         1 lg Egg   
              +=BEATEN WITH=+   
         1 tb Water; for brushing   
       1/2 ts Dried oregano   
              Salt; for sprinkling   
              Marinara or pizza sauce;   
              - warmed, to serve (opt)   
       
     Set the oven @ 400ºF/205ºC and line a sheet pan with   
     parchment.   
        
     Stretch the pizza dough by hand, then place it on a   
     floured surface and roll into a 12" X 16" rectangle.   
     Arrange the dough so that one of the longer sides is   
     closest to you.   
        
     In a small bowl, combine the olive oil, parsley and   
     garlic, then brush the mixture all over the surface of   
     the dough.   
        
     Add the fillings: Arrange the ham on the dough, slightly   
     overlapping the slices and leaving 1-inch borders on the   
     two short sides and a 2" border on the long side   
     furthest from you. (No need to leave a border on the   
     side closest to you.) Repeat with the pepperoni, then   
     the mozzarella. Finally, sprinkle 2 tablespoons of the   
     Parmesan over the mozzarella.   
        
     Slightly fold in the left and right sides, then tightly   
     roll, starting with the side closest to you. Just before   
     you get to the end, brush the 2-inch border with egg   
     wash. Finish rolling and form a seam, pressing firmly to   
     ensure a tight seal.   
        
     Carefully lift the stromboli and place it on the   
     prepared sheet pan seam-side down. Brush all over with   
     the egg wash, including in and around the seam. Sprinkle   
     with the remaining 1 tablespoon of Parmesan, the oregano   
     and a few pinches of salt. Using a sharp paring knife,   
     make four evenly spaced 1 1/2" long diagonal slits,   
     about ¼-inch deep, on the top of the stromboli.   
        
     Bake until stromboli is evenly browned, 25 to 30   
     minutes. Cool for 15 minutes, then using a large   
     serrated knife, cut the stromboli crosswise into ¾-inch   
     slices. Serve immediately with a bowl of warmed marinara   
     for dipping, if desired.   
        
     By: Lidey Heuck   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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