Stromboli with Salami, Capocollo, and Provolone

Name: Stromboli with Salami, Capocollo, and Provolone
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: , Olive oil; 1 pound, pizza dough (see note); 4 ounces, thinly sliced deli salami; 4 ounces, thinly sliced deli capocollo; 4 ounces, thinly sliced deli provolone cheese; 4 ounces, jarred roasted red bell peppers, sliced thin, rinsed, and patted dry (about 1/2 cup); 1 ounce, Parmesan cheese, grated (about 1/2 cup); 1 , large egg, lightly beaten; 1 teaspoon, sesame seeds; , Kosher salt (optional)

Main Courses
Europe
Italian
Eggs & Dairy
Meat
Cheese
Pork
Pizza

A close cousin of calzones, stromboli are stuffed turnovers made from pizza dough and all manner of stuffings. The big difference between the two is that while a calzone is folded, a stromboli is rolled and is typically far more about the fillings than the dough.

SERVES 4

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