PEPPERONI & STROMBOLI INGREDIENTS 1 packet 3oz , sliced 8oz cheese, sliced (buy a bag of shredded if you’d like) 3T marinara sauce

INSTRUCTIONS Preheat oven to 450°

Let pizza dough come to room temperature. While it’s doing that, slice the pepperoni thin (if you didn’t purchase pre-sliced). Slice the mozzarella if you bought a ball/block. Also prepare your baking sheet with parchment paper or foil (NOT wax paper).

Sprinkle flour on your cutting board or counter to prevent dough from sticking. If you have a rolling pin, sprinkle flour on that as well. Add flour if you find the dough continues to stick.

Stretch the dough into a rectangle, roughly. It bounces back a lot, so you will need to put some muscle into rolling it out. It does not have to be a perfect rectangle. It’s almost impossible, actually!

Spoon the 3 tablespoons of sauce onto the dough. Do not go all the way to the edges.

Make rows of pepperoni and cheese on top of the sauce, alternating each row.

Roll the dough in the same direction as your rows to form the stromboli. Fold each end of the stromboli under and press to form a bit of a seal.

Place seam-side down onto your prepared baking sheet.

Brush the outside of the dough with olive oil. Sprinkle garlic powder, grated cheese, black pepper, oregano...or nothing! Whatever you’d like.

Cut four slits on the diagonal on the top of the stromboli.

Place on middle rack of your oven and bake for approximately 20 minutes. Always check a few minutes ahead to make sure it isn’t browning too much (ovens lose calibration).

Remove from oven and let rest about five minutes. Slice & serve with marinara sauce for dunking or to drizzle over stromboli slices.

Serves four. Easy to reheat! Wrap in foil and pop in the oven at 400° for approximately 10 minutes. Not recommended for reheating in the microwave, but will work if you are in a hurry (just don’t use foil).