Pepperoni, Sausage and Capicola Stromboli

Directions Print

1. Lay the dough in a rectangular shape. Spread the pesto sauce and start layer the meat and overlap with the cheese and continue to roll until the end. Secure the edges with egg wash. (eggs and water mix)
2. Place the dough in a baking sheet and baste the top of the stromboli with the egg wash and make 3 or 4 cuts on top for air flow. Bake for about 35 minutes at 500°.