Italian Stromboli

Course: Lunch, Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 323.5kcal

▢ 1 pop-can pizza crust tube of Pillsbury
▢ 8 slices ham deli
▢ 10 slices salami Genoa
▢ 12 slices pepperoni
▢ 8 slices provolone cheese or mozzarella. (You could definitely use shredded cheese as well)
▢ 3 tablespoons butter
▢ 3 garlic cloves minced
▢ 2 teaspoons parsley chopped
▢ 3 tablespoons Parmesan cheese

Melt the butter in the microwave and mix in the minced garlic, parsley and Parmesan cheese. Set aside.
Line a baking sheet with parchment paper.
Stretch the pizza crust out to almost the size of your baking sheet.
Layer the meats. I started with the ham, then the salami followed by the pepperoni. Layer the cheese last.
Roll the Stromboli longways and be sure to seal the seam well.
Seal the ends well. Pinch them and mold the excess dough to the underside of the Stromboli.
Score the top a few times with a serrated knife (to allow the steam to escape while baking).
Top the Stromboli with garlic butter mixture.
Bake the Stromboli at 400° F.

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