Stromboli

(yield 2, supposedly 6 slices each, but you can get more)
pizza dough for 2 crusts
½ c pizza sauce (I use canned pasta sauce)
1 c shredded mozzarella
2 oz prosciutto
24 large basil leaves
12 slices (¼ lb.) genoa salami
1 c (4 oz) shredded provolone (slices work just fine too)

Make pizza dough and sauce (or save yourself the trouble and buy them). Heat oven to 400°; grease lg cookie sheet. Divide dough in half. Press half the dough into 12×8″ rectangle on lightly floured surface, using floured fingers. Sprinkle ½ c mozzarella over rectangle to within 1″ of long sides and ½” of short sides. Layer on half of the pizza sauce, prosciutto, basil and salami. Sprinkle with ½ c provolone.

Starting at long side, fold edge to center. Carefully fold again so folded side meets other edge. Pinch edge of dough into folded edge to seal; pinch ends to seal. Place on cookie sheet. Repeat with remaining dough and ingredients.

Make 4-6 diagonal cuts across the top of the stromboli to vent. Bake about 20 minutes or until golden brown. To serve, cut into 2″ slices.

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