- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
As the child of Italian parents, Tom Valenti recalls a refrigerator permanently stocked with charcuterie, cheese and preserved vegetables like peperoncini, olives and roasted peppers. "My memory swept up all of those ingredients and rolled them up in pizza dough," he says. This hearty stromboli, stuffed with several kinds of Italian meats and cheeses, is easy to reheat—or enjoy cold—for a late-night snack.
Ingredient:
- All-purpose flour, for dusting
- Two 1-pound pieces of pizza dough
- 1/2 pound thinly sliced Black Forest ham
- 1/2 pound thinly sliced provolone
- 1/2 pound thinly sliced hot or sweet soppressata
- 1/2 pound fresh mozzarella, cut into 4-by-3/4-inch sticks
- 12 large basil leaves
- 8 ounces roasted red peppers from a jar, drained and cut into 1/2-inch strips
- 2 peperoncini, stemmed and finely chopped
- 1 large egg yolk beaten with 1 tablespoon of water
- 2 tablespoons sesame seeds
