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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Make this hearty Stromboli a game-time appetizer or serve as a light dinner with a green salad. Jane McMillan, Dania Beach, Florida Ingredients:
2 tubes (13.8 ounces each) refrigerated pizza crust |
8 ounces thinly sliced part-skim mozzarella cheese |
8 ounces thinly sliced mortadella |
8 ounces thinly sliced capocollo or prosciutto |
8 ounces thinly sliced hard salami |
1 large green pepper, thinly sliced |
2 tablespoons shredded asiago cheese |
1 teaspoon garlic powder |
1 teaspoon dried parsley flakes |
marinara sauce, warmed |
Directions:
1. On a greased baking sheet, unroll one pizza crust and pat into a 16-in. x 13-in. rectangle. Layer half of the mozzarella cheese, deli meats and pepper lengthwise down center third of crust, leaving a 1/2-in. border at each end. Fold up long sides of crust over filling, pinching seam and ends to seal. Fold up ends. Cut slits in top. Repeat with remaining ingredients.
2. Sprinkle each with half of the Asiago cheese, garlic powder and parsley. Bake at 425° for 16-20 minutes or until golden brown. Serve with marinara sauce. Yield: 2 stromboli (6 servings each).
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