Salami Stromboli

Salami Stromboli (Adapted from Gourmet)

16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 ounce (about 1/4 cup) fresh grated Parmigiano-Reggiano
fresh ground black pepper
3 ounces thinly sliced salami
4 ounces thinly sliced provolone cheese
2/3 cup chopped roasted red bell peppers
1 large egg, lightly beaten

Preheat oven to 400 degrees.

Cut dough into 4 equal pieces. On a lightly floured surface, roll or stretch each piece of dough to an 8" to 9" round. Divide Parmesan between the rounds, sprinkling to cover the surface - season with fresh ground black pepper to taste.

Divide one fourth each of salami, provolone and roasted peppers in an even layer between the pieces of dough. Roll up rounds, then tuck ends under and pinch edges to seal - place onto a baking sheet lined with parchment paper, seam side down.

Brush lightly with egg and cut 1 to 3 small steam vents on the top of each roll. Place pan into the oven and bake until golden, about 20 to 28 minutes. Remove and allow to rest for a few minutes on the pan before serving.

Makes 4 servings.

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