And I don't cook, either. Not as long as they still deliver pizza.

Stromboli per Kerry che è favoloso

1 pound pizza dough
4 ounces thinly sliced deli salami
4 ounces thinly sliced deli capocollo
4 ounces thinly sliced deli provolone cheese
1/2 cup jarred roasted red bell peppers, rinsed, patted dry, and sliced thin
1 ounce Parmesan cheese, grated (1/2 cup)
1 large egg, beaten with 2 tablespoons water
1 teaspoon sesame seeds
Coarse salt or kosher salt, for sprinkling

Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured counter. Press and roll the dough into a 12 by 10 inch rectangle, with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with peppers and Parmesan.
Brush the edges of the dough with some of the egg wash. Starting from the long side, roll the dough tightly into a long cylinder, then pinch the seam and ends to seal. Transfer the Stromboli to the prepared baking sheet, seam side down.
Brush with the remaining egg wash and sprinkle with the sesame seeds and coarse salt. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking.
Transfer the Stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide-pieces, and serve hot or warm.



Pizza dough:

4 - 4 1/2 cups (22 to 23 1/2 ounces) bread flour
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups warm water (110 degrees)

Pulse 4 cups of the flour yeast, and salt together in a food processor (fitted with a dough blade) to combine. With the processor running, pour in the oil, then water through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour 1 tablespoon at a time as needed.
Turn the dough out onto a lightly floured counter and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours, before using.

Yield: Two pounds of pizza dough

Substitute 2 cups whole wheat flour for 2 cups of the bread flour