Easy Stromboli

thepioneerwoman.com

Debbie G

subheading: FOR THE CRUST:

1 ¼ oz. package active dry yeast (about 2 ¼ tsp.)

1 ⅓ c. warm water (100 to 110º)

4 c. all-purpose flour

3 tbsp. extra-virgin olive oil, plus more for the bowls

2 ½ tsp. kosher salt

1 tsp. Italian seasoning

subheading: FOR THE STROMBOLI:

1 lb. thinly sliced mozzarella cheese

⅓ lb. very thinly sliced pepperoni

⅓ lb. very thinly sliced salami

⅓ lb. very thinly sliced capicola or ham

1 egg

½ tsp. garlic salt

1 tbsp. grated parmesan cheese

Chopped parsley

Marinara sauce, for serving

Directions at thepioneerwoman.com

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