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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Salami and Cheese Rolls
- (Stromboli)
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Ingredients:
1 lb pizza dough, thawed if frozen
1/4 cup finely grated Parmigiano-Reggiano cheese (1/2 oz)
3 oz thinly sliced salami (about 12 slices)
4 oz thinly sliced provolone cheese (about 12 slices)
2/3 cup jarred roasted bell peppers, rinsed and chopped
1 large egg, lightly beaten
Directions:
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- Preheat oven to 400°F.
Quarter dough.
Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan cheese and black pepper to taste.
Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough.
Roll up dough round, then tuck ends under and pinch edges to seal.
Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet.
Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll.
Bake in middle of oven until golden, 30 to 35 minutes. Makes 4 main-course servings.
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