Classic Pepperoni Stromboli with Marinara Dipping Sauce

A stromboli is the perfect thing to make with cold fermented pizza dough! This one's loaded with pepperoni, ham, mozzarella, Pecorino Romano cheese, and a bit of marinara sauce. Dip the stromboli in the remaining sauce for the perfect appetizer!

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Stromboli
INGREDIENTS
(1) 345 gram(12 ounce) dough ball - use pizza dough recipe from ny pizza video
1/5 pound thin-sliced ham
1/5 pound thin-sliced slicing pepperoni (the bigger pepperoni in deli counter)
1 egg - beaten
4 tablespoons grated parmesan cheese or Pecorino Romano cheese - divided
1 tablespoon sesame or poppy seeds
¼ pound mozzarella cheese - sliced is easier to work with
2 cups marinara sauce
Olive oil - for bottom of pan or use parchment paper

Instructions
1. Remove dough ball from fridge 2 hours prior to using.
2. Stretch the dough by hand or roll out to a rectangle shape roughly ~14” long and ~10” wide. Place parchment paper under the dough for easy rolling.
3. Begin by placing a thin layer of sauce (about 4-6 ounces only) onto the dough, leaving 3” open on all sides.
4. Layer the ham, then pepperoni, and finally the mozzarella cheese onto the dough. Leave about 2” of space on all sides.
5. Sprinkle half the grated cheese and the oregano on top of the mozzarella.
6. Fold the stromboli over one time then tuck in the sides. With a wet pastry brush, brush the seam and roll with the parchment paper to form a log shape. Place the seam side down and center the stromboli on an oiled baking pan or on top of a parchment paper-lined pan.
7. Beat the egg and add a tablespoon of water to thin. Brush the egg onto the top of the stromboli. Cut slits approximately 1” apart into the top of the stromboli with a sharp knife.
8. Sprinkle the sesame seeds and the remaining grated cheese on top. Bake the stromboli on the middle rack for 20-25 minutes at 425F or until golden and crisp.
9. Let the cooked stromboli sit for at least 10 minutes to solidify and make cutting easier. Serve with marinara dipping sauce. Enjoy!

NOTE: Cooking time will vary. Remove after the stromboli is golden brown.

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