Not My Mother-In-Law's Stromboli

Stromboli with Homemade Dipping Sauce

Ingredients:

- 1 Batch of Homemade Pizza Dough

- 2 Tablespoons of Olive Oil

- 2 Teaspoons of Fresh Thyme

- 1 Tablespoon of Dried Minced Garlic

- 2 Tablespoons of Italian Seasoning (Or a Good Mixture of Oregano, Basil & Rosemary)

- 2 Tablespoons of Dry Parmesan Cheese

- 1/4 lb of Boar's Head Dry Aged Salami, sliced thinly

- 1/4 lb of Boar's Head Pepperoni, sliced thinly

- 2 Cups of Cheese (We Used Half Aged High Plains Cheddar and Half Mozzarella)

- 1/2 of a Small White or Yellow Onion, diced

- 1/2 of a Green Pepper, diced

- 1 Egg

Directions:

1. Preheat your oven to 400* F.

2. Roll out your pizza dough until it is approximately 1/4 inch thick. You'll want to try to keep your dough in a rectangular shape as it makes it much easier to fold up once it's packed full of goodies! I definitely recommend building this bad boy on a piece of parchment paper on top of the sheet pan you plan on cooking it on. Once it is assembled it's very difficult to move.

3. Brush the dough with a thin coat of olive oil and sprinkle with half of the thyme leaves, half of the minced garlic, and half of the Italian seasoning.

4. Down the center third of the dough (think about folding it like a brochure), layer your meats. I did two layers. The first: salami that just barely overlapped on the edges. And the second: the pepperoni with a bit more overlap of each piece.

5. The next layer should be all of your cheese spread out evenly out over the meats. it should be a pretty thick layer. You'll want lots of cheesy goodness to happen here!

6. The final layer should be your raw onions and diced peppers sprinkled over the cheese. You can be as light or heavy handed here as you'd like or feel free to add black olives or mushrooms to the mix!

7. Now it's time to fold! Pick a side and fold the dough up and over your layers of fillings and then repeat with the other side. Make sure to fold over the ends so that nothing leaks out while it's cooking.

8. Whisk your egg in a bowl and then brush the entire outside of your Stromboli. Sprinkle the top with your remaining thyme, Italian seasoning, minced garlic and lastly all of the dry parmesan cheese.

9. Using a sharp knife, carefully cut 3-4 diagonal cuts through the top layers of dough so that as it cooks, it has room to expand and it doesn't blow out the sides or the ends!

10. Place your Stromboli in the oven and cook approximately 15 minutes uncovered. Once it gets a good brown on top, you may want to cover it with foil to keep it from getting too dark. Once covered, cook for another 15-20 minutes or until the dough you can see through the slits in the top looks cooked through.

11. Let rest for 10 minutes before cutting. This will give the cheese time to set up so when you cut it, it won't just leak everywhere.

Dipping Sauce

Ingredients:

- 28 oz Can of Crushed Tomatoes

- 1/2 of a Small Yellow Onion, diced

- 1 Clove of Garlic, minced

- 1/2 Teaspoon of Granulated Garlic

- 1 Teaspoon of Basil

- 1 Teaspoon of Oregano

- Salt and Pepper to taste

- 1/2 Teaspoon of Red Pepper Flakes (or More For a Spicier Sauce)

- 1/4 Teaspoon of Paprika

Directions:

1. Mix together in a medium sized sauce pan. Bring to a strong bubble and then let simmer while your Stromboli is cooking.

2. Best served warm! But will keep in the Fridger for up to a week.