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Prosciutto Stromboli
Submitted by Gina (Running to the Kitchen) on February 3, 2012 in Appetizers, Snacks
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 pound Whole Wheat Pizza Dough
- 1 Egg, Beaten
- 1-½ cup Fresh Mozzarella, Grated
- ¼ pounds Prosciutto Thinly Sliced
- Parmesan Cheese, Grated, For Garnish
Preparation Instructions
Preheat oven to 450ºF and grease a baking sheet.
Roll dough out into rectangle. Brush egg around edges of the rectangle.
Spread half the mozzarella onto the dough, leaving about a 1-inch border. Layer all the prosciutto on top of the mozzarella. Top with remaining mozzarella.
Starting with the long end, carefully roll the dough like you would a jelly roll, pinching edges together once fully rolled. Transfer stromboli to baking sheet.
Brush entire top and sides with the remaining beaten egg. Grate parmesan cheese on top for garnish. Carefully make 4-5 diagonal slits in dough with a sharp knife.
Bake for 13-15 minutes.
Let cool for 5 minutes once done baking before slicing.
