Laura Mariano
Ingredients
- 1 pound pizza dough
- 1/2 cup basil pesto
- 2/3 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1-3 tablespoons crushed Calabrian chili paste, or chili flakes, to taste
- 1 jar (16 ounce) roasted red peppers, drained and sliced
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 6 ounces thinly sliced pepperoni
- 2-4 ounces thinly sliced deli chorizo
- 1 cup baby arugula
- 1 tablespoon sesame seeds
- 1 egg, beaten
Instructions
1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. Divide the pizza dough into 2 balls. On a floured surface, roll the dough into a large rectangle, around 9×13 inches. Transfer to the baking sheet.
3. Spread each piece of dough with pesto, marinara, and then sprinkle on the chilies and Italian seasoning. Arrange the peppers over the sauce. Top with equal amounts of mozzarella and provolone. Pepperoni, then chorizo. Finish with arugula, if desired.
4. Tuck in two sides of the dough, then roll up into a log (like a cinnamon roll), pinch to seal. Place seam side down.
5. Brush the tops of the stromboli with the beaten egg, then sprinkle with sesame seeds. Take a sharp knife and cut 2 small slits on the top of the dough.
