Salami & Roasted Red Pepper Stromboli

I posted a recipe for Whole Wheat Refrigerator Rolls and I used some of the dough for rolls to go with chili last night.  Now, the next day, I am using the dough for Stromboli, how convenient this dough is!  I took the dough out of the fridge, punched it down, and cut off 2 pieces each about the size of my fist.  Put the rest of the dough back in the fridge for something tomorrow.  Now, assemble the Stromboli, let it rise for about an hour and bake.

                       

Pizza dough or bread dough, in 2 pieces (white or wheat)
20 slices of salami (I use light, 55% less fat, 40% less calories)
2/3 cup sliced or chopped roasted red peppers (in a jar, marinated)
2-3 cups Italian blend shredded cheese
1 egg, beaten (optional)
Jar or homemade Marinara for dipping

Roll out dough to 6″x12″.  Layer ingredients, dividing evenly between the 2 stromboli:  sprinkle cheese over dough, 10 slices of salami, roasted red pepper, and more cheese.  Roll up, pinch to secure seam and ends, lay in bread tray or on sprayed sheet. Repeat with second piece of dough.  Cover and let rise 30 minutes to 1 hour.  Make three diagonal cuts per stromboli for steam vents.  Brush with egg wash if desired.  Bake in preheated 400° oven for 30-35 minutes.

If you are interested in Demarle bakeware and kitchen tools such as the Silform Bread Tray & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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