Easy Stuffed Stromboli Recipe

Heat the oven to 400 degrees F. Place an oven rack in the lower third of the oven.

Lay a 16-inch sheet of parchment paper on the counter and dust it with flour. Roll the dough on the floured parchment paper to a 14×11-inch rectangle.

Layer the salami on the dough to within ½-inch of the edges, and overlap the slices so that no dough shows beneath the salami.

Add provolone, followed by the ham, mozzarella, and then the peppadews. Finally, sprinkle with capers.

Brush the edges of the dough with egg. Using the parchment, lift up one long end and start rolling.

Continue rolling until the seam on the log is on the bottom. Pinch the ends so they don’t open and tuck the dough under the roll.

Using the parchment paper as a sling, transfer the log on the paper to the baking sheet.

Brush all over with egg and sprinkle with Parmesan. Use a paring knife to cut diagonal slits at 1-inch intervals all along the top.

Bake the stromboli for 15 minutes. Turn the oven down to 375 degrees F and continue baking for 25 minutes, or until the log is golden and the cheese is oozing at the slits.

Cool on the pan for about 10 minutes. Cut into slices along the slits.

Serve immediately while hot; stromboli is also delicious at room temperature.