Stromboli

I made this as an appetizer for the 'S' party. What I have listed is enough for two Stromboli. If you're not feeding an army, just cut everything in half and make this for dinner - yumm! Of course what I have listed for the filling is ridiculous; you don't need all of that, so just use what you like:)

Ingredients

• 2 cans Pillsbury pizza crusts
• 1 bag shredded mozzarella/provolone or any Italian style cheese blend shredded parmesan cheese (not the stuff that comes powdered)
• 1 tube Bob Evan’s Italian sausage
• ¼ pound salami
• ¼ pound ham
• pepperoni
• ¼ green pepper
• ¼ red pepper
• ¼ yellow or orange pepper
• ¼ large onion (white or red)
• Black olives sliced (optional)
• 1 jalapeño diced(you can use jarred just dice the rings until you have about a tablespoon +)
• 2 banana peppers diced (use the jarred ones – rings or whole 1-2 tablespoons)
• Fresh garlic (5-6 cloves chopped)
• Italian Seasoning (tbls plus)
• Crushed red pepper (about ¼ teasp – more if you like it a little hot)
• Pepper (about ¼ teasp – more if you like)
• Garlic salt (about ¼ teasp)
• Corn meal (or flour)
• 1 egg with 2 tbls water (create an egg wash)

Directions

• Pre-heat oven according to direction on can of pizza crust
• Prep meat and veg
• In a pre-heated skillet, over medium heat, brown Italian sausage with three cloves chopped or minced garlic
• Meanwhile slice the pepper and onion quarters into thin strips, and chop up more garlic and banana and jalapeno peppers
• When meat is done cooking, remove from skillet and drain on paper towels
• In the same skillet toss all peppers (including jalapeno and banana), onions and 2-3 more cloves garlic with crushed red pepper, garlic salt, Italian seasoning(palm-full plus), and pepper (to taste) – sauté until tender – (you should probably taste them to see if the seasoning is okay and adjust if you need to)

Assemble stromboli

• Spread out each dough on a flat surface and stretch out until it would be large enough to fit on a rectangular baking sheet – sprinkle lightly with corn meal or flour
• Because you are going to be rolling the stromboli you only want to pile toppings on one side and leave about an inch border on the short sides, and two inches on the long side so you can seal it
• On one of the long sides of the crust– starting about an inch from the edge place half of the sausage, sprinkle with Italian cheese mix (save the parmesan for later), layer half of veg on top of cheese, sprinkle veg with another layer of cheese, cover with salami, pepperoni, another layer of cheese, and top with ham (and more cheese if you like)
• Brush the entire border of the pizza dough with egg wash
• Lightly pull the 2 inch border, on the long side, closest to the filling up and over the filling and begin rolling it towards the opposite side creating a long cylinder shape.
• As you roll, pinch the sides together, sealing the crust along the edges
• Repeat with the other pizza dough
• Once you have the two stromboli assembled – transfer to a baking sheet, brush the tops with the egg wash, sprinkle lightly with Italian seasoning, garlic salt and corn meal (or flour)
• Bake for 25 minutes (or until crust looks done and lightly brown)
• Sprinkle the tops with about a handful of parmesan and bake until cheese on top melts
• Slice and serve with marinara or pizza sauce
  
  Note: the filling can be pretty much anything you want – if you don’t want all those vegetables just leave them out…
  
  Lower Fat option: substitute turkey for the ham and salami and use turkey sausage or turkey kielbasa (add Italian seasoning while browning) and turkey pepperoni – along with the 2% or fat free cheeses – or go entirely meat free and just fill it up with all vegetables and a can of diced tomatoes in Italian seasoning (drain off juice first) – you should still sautee all vegetables first in the tomatoes to thicken the tomatoes a little