Stromboli

3 T. Basil Pesto
½ lb Prosciutto, Sliced Thin
½ lb Hard Salami, Sliced Thin
½ lb Provolone Cheese, Shredded
½ lb Mozzarella Cheese, Shredded
½ Cup Hot Pepper Rings
1 Large Egg
1 T. Olive Oil
Flour

 For Dough:

• 1 Cup Water, 105 – 115 Degrees
• 1 T. Sugar
• 1 Envelope Dry Yeast
• 3 T. Olive Oil
• 3 Cups All Purpose Flour
• 1 ½ tsp. Salt

Preheat oven to 350 degrees.

• Place dough on a floured pastry board or table.  Roll the dough out from the middle until the dough resembles a pizza dough and is about 1/8 inch thick. 
• Lightly oil with olive oil.  Distribute pesto evenly on the dough, leaving a ½ inch border.
• In order, evenly distribute the meats, cheeses, and peppers on the dough.
• Roll the dough tightly, tucking in the ends as you go.
• Place on a lightly oiled sheet pan.
• Beat the egg well and brush a thin layer of egg on the Stromboli.
• Bake until golden brown, about 30 – 40 minutes.
• Let rest for 10 minutes.
• Slice on the diagonal into 1 ½ inch slices and serve with an Italian tomato sauce.
• Makes 10 -12 slices.