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Becky’s Famous Football Stromboli

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Are you ready for some football?? Layered with Black Forrest Ham, low fat pepperoni and cheeses, this stromboli is a sure winner!

Ingredients

  • 1 whole 16 Oz. Loaf Frozen Bread Dough, Thawed
  • ¼ pounds Thinly Sliced Ham - Black Forrest
  • ¼ pounds Reduced Fat Pepperoni, May Use Salami
  • ½ teaspoons Dried Basil, Divided
  • ½ teaspoons Oregano, Divided
  • 3 ounces, weight Sliced Provolone Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 Tablespoon Butter, Melted
  • 1 teaspoon Cornmeal (optional)

Preparation

Place bread dough on a lightly greased baking sheet. Pat into a 15 x 10” rectangle. Arrange ham slices lengthwise down center of the dough; place pepperoni on top. Sprinkle with ¼ teaspoon basil and ¼ teaspoon oregano. Arrange provolone cheese over herbs and top with shredded mozzarella cheese. Sprinkle with remaining herbs. Moisten all edges of dough with water; bring each long edge of dough to center. Press edges together securely to seal. Seal ends.

Brush dough with 1 Tablespoon butter; sprinkle with cornmeal and carefully invert so that the seam side is down. Brush top with remaining butter. Bake at 375 degrees (F) for 20-22 minutes or until browned.

Remove from oven and place on a cutting board. Cut horizontally into slices with a serrated (bread) knife. For smaller portions, first cut vertically down the center, then into horizontal slices.

Yield 12-15 appetizer servings (up to 24 when cut for smaller portions).

Becky’s Notes: For best results, thaw bread dough the night before in your refrigerator. I use Hormel reduced fat pepperoni vs. salami. I find that the salami makes the stromboli really greasy.

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Profile photo of mrsjdw

mrsjdw on 12.19.2012

This is a very easy and excellent recipe. Every time I make it, there is none left…love it!

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