Pepperoni, Olive and Sun Dried Tomato Stromboli

Ingredients

• Dough:
• 4 cups all purpose flour
• 1 tsp salt
• 1 1/3 cup warm water
• 1 tsp yeast
• 1/3 cup olive oil
• The Rest:
• 2 cups pepperoni slices
• 1 cup pepperocini, chopped
• 3/4 cup green olives, chopped
• 3/4 cup sun dried tomatoes, chopped
• 1 cup Mozzarella cheese, shredded
• 1 cup Provolone cheese, shredded
• 1 cup Muenster cheese, shredded
• 1 egg, whisked
• Flat leaf Italian parsley, chopped

Instructions

• Sprinkle the yeast over the warm water. In a stand mixer, combine the flour and salt. Add olive oil, followed by water/yeast.
• Mix on low until thoroughly combined.
• Using greased hands, form dough into a ball (it might already be one) and place in oiled bowl.
• Cover and refrigerate until ready to use.
• Preheat oven to 500 degrees and spray a large flat baking sheet with cooking spray.
• Divide dough equally into 6 sections and spread each out on a flat surface, as if you're making pizza.
• Divide the filling ingredients (pepperoni through cheeses) evenly among the dough sections in the center.
• On both sides of the dough, slice vertical strips with a knife. Fold up the end pieces of dough, then criss cross the strips until the stromboli is wrapped up.
• Brush with egg wash, sprinkle with parsley and bake for 12-15 minutes, until golden brown.
• Slice and serve with marinara.