This recipe was inspired by my friend and colleague Beth Zerger. Beth was kind enough to share her lunch with me Friday. In the morning I had rushed out the door with a million things on my mind. I was so preoccupied I slipped on my gardening shoes and realized they were still on my feet half way to work. Needless to say, packing a lunch was the last thing I thought to do. Beth was sweet enough to, not just offer half of her delicious lunch, but to cut it up and refuse to take no for an answer. I had a great time chatting and munching with her. Beth shared a delicious Stromboli with marinara sauce she had made. And it was so good, I decided to make one like it for dinner tonight. Thanks Beth for being such a great friend and cook!
1 loaf of Rhodes Dough thawed
1/4 lb deli ham
1/4 lb hard salami
1/4 lb pepperoni
1 1/2 cups shredded provolone and mozzarella (I love Sargento Artisan)
1 egg
1 tablespoon water
a sprinkling of cornmeal
Preheat the oven to 375 degrees. Spread the thawed Rhodes dough into a rectangle that just about covers a standard cookie sheet. Place the deli meats and cheese down the middle. Fold the edges of the dough up and over the meat and cheese on each side. Be sure the dough is secure and the two ends are sealed tight. Whisk the egg and water in a small bowl and brush the surface of the Stromboli with the egg wash. Sprinkle the top lightly with cornmeal. Bake the Stromboli for 20 minutes. Serve with your favorite marinara. Enjoy...and share it with a friend!
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