Stromboli with Salami, Capocollo, and Provolone
Why This Recipe Works
While developing our stromboli recipe, we determined that store-bought pizza dough worked fine and tasted just about as good as homemade (and with all the stuffing ingredients, the finished stromboli had no shortage of flavor). To make the filling as quick and easy as possible, we decided to eschew sauces and cooked ingredients in favor of meats and cheeses from the deli case: salami, capocollo, and provolone cheese tasted complex and satisfying. Jarred roasted red peppers added dimension. We tested a broad range of temperatures for our stromboli recipe before settling on 400 degrees, at which the crust browned well in the time it took the center to cook perfectly.