introduction
Pepperoni Black Olive Stromboli, think pizza meets sandwich, rolled together in a hypnotizing swirl of savory flavors. The combo of chewy pizza crust, bubbly cheese, drool-inducing garlic butter, earthy olives, spicy pepperoni and tangy tomato dipping sauce is a spiraled smorgasbord of textural fulfillment.
ingredients
1 ball fresh pizza dough, about 1 lb. (- hand made or store bought)
- 1 ½ cups low moisture mozzarella, provolone or a blend of both ( – shredded)
- ¼ cup parmesan (- finely grated)
- 4 ounces sliced pepperoni (- preferably large deli sized)
- 1 cup California black ripe olives (- sliced)
- 2 tablespoons fresh parsley ( – finely chopped)
- 2 tablespoons salted butter ( – softened)
- 1 clove garlic (- finely minced)
- 1 large egg
- pizza sauce and/or Ranch dressing (- for dipping)
INSTRUCTIONS
- If your prepared pizza dough is chilling, remove it from the refrigerator and allow to sit on the counter, at room temperature, for at least an hour. Meanwhile, preheat oven to 425°F.
- In a small bowl, combine softened butter and minced garlic. Set aside. In another small bowl whisk the egg with 1 tablespoon of water to make an egg wash. Set aside.
SHAPE
- On a lightly floured work surface, gently stretch the dough into a roughly 16” x 10” rectangle with an even thickness throughout. If the dough is shrinking up on you, cover with a damp, clean kitchen towel and allow it to rest for 10 minutes and go again.
FILL
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