While I don't often make pizza at home, I do make pizza dough and turn it into calzones with a variety of fillings more often. I love that calzones are freezable, and make a couple of nights worth of dinners.
One Monday while perusing the offerings from another group's reveal day for the Secret Recipe Club, I came across this recipe for stromboli. It was so pretty, I wanted to give it a try too. While not a calzone, I still needed to make pizza dough and create a filling.
On a Sunday night with a salad, this was a lovely dinner.
I present to you now On the Move - In the Galley's Stromboli:
1 recipe pizza dough (enough for 1 pizza)
1 onion, finely diced
Deli sliced Provolone
4 oz. Prosciutto, or Serrano Ham
1 Tbsp oil
1/4 c shredded Parmesan cheese
1. On a pastry sheet, roll the dough out into a rectangle to about 1/4" thick. Preheat oven to 425F.
2. Leaving a 1" border, scatter the dough with onions, then layer with prosciutto and provolone. Starting with 1 long side, roll up jellyroll-style, pinching the ends and the seam to seal well.
3. Transfer the roll to a baking sheet, seam-side down. Brush the roll with oil and sprinkle with Parmesan cheese. Bake at 425 for 15 minutes, or until golden. Let stand 5 minutes to allow the cheese and dough to firm up before slicing.
Adapted from On the Move - In the Galley