A delightful twist on the classic Stromboli, featuring a blend of Italian meats and cheeses wrapped in golden-baked dough.
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
Preheating ensures even cooking and a golden crust.
Roll out the pizza dough on a lightly floured surface into a rectangle about 15x10 inches.
Use a rolling pin for an even thickness.
Layer the ham and salami lengthwise down the center of the dough.
Leave some space at the edges for sealing.
Sprinkle half of the basil and oregano over the meats.
This step enhances the flavor of the filling.
Top with provolone slices and shredded mozzarella.
Ensure the cheese is evenly distributed for a gooey center.
Sprinkle the remaining basil and oregano over the cheeses.
This adds a final touch of flavor.
Moisten the edges of the dough with water, then fold and seal the edges securely.
Press firmly to prevent the filling from leaking.
Brush the top of the dough with melted butter and sprinkle with cornmeal.
Cornmeal adds a delightful crunch to the crust.
Carefully invert the Stromboli onto the baking sheet, seam side down.
This helps maintain the shape during baking.
Bake in the preheated oven for 20-22 minutes, or until golden brown.
Check for a golden crust to ensure it's done.
Let it cool slightly before slicing and serving.
Cooling helps the filling set for cleaner slices.
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