Dough:
1 package active dry yeast
1 cups warm water (105 degrees)
2 1/2 cups flour
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon salt
In large bowl, dissolve yeast in warm water. Stir in remaining ingredients and mix well. Form into a ball and place in large greased bowl. Cover, and allow to rise for 30-40 minutes. Punch down dough and roll into 12x15" rectangle.
Filling:
1/4 cup mayonnaise
2 tablespoons Creamy Italian Dressing
1 tablespoon minced garlic
1 teaspoon Italian seasoning
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup black olives, sliced
6 oz. Canadian bacon or ham
6 oz. pepperoni
4 oz. provolone cheese, sliced
4 oz. Swiss cheese, sliced
4 oz. Mozzarella cheese, sliced
1 egg, beaten
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
Preheat oven to 400°F. In a small bowl, combine mayonnaise, dressing, and garlic, and Italian seasoning. Spread mixture down center of dough, about 4" wide. Sprinkle with onion, peppers, and black olives. Layer Canadian bacon and pepperoni, and then top with cheese slices. Gently fold sides of dough up and over to lap. Pinch seams together and fold ends of dough to seal. Carefully turn Stromboli over so seam is on the bottom. (I used a piece of wax paper for easier turning.) Brush with egg and sprinkle with Parmesan and parsley. Bake 30-35 minutes until golden brown. Let stand 10 minutes before slicing. Serves 4-6. Yum!
Wine Recommendation: Bogle Vineyard Petite Sirah 2010
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