End Zone Stromboli

Breads, Creative Cookery, Kids, Lunch, Sandwiches, Snacks, Tailgate


1 10-oz can refrigerated pizza crust whole wheat Artisan is good

2 tablespoons hearty brown or whole grain mustard

lb. Genoa salami, thinly sliced

lb. Muenster cheese, sandwich sliced

lb. deli ham, thinly sliced

1 egg, beaten

1 teaspoon sesame seeds


Roll pizza dough into 10"x13" rectangle. Spread mustard on dough. Arrange meat and cheese on top, leaving 1 inch border. Fold long 1/3 of dough over filling, and then the other 1/3, overlapping sides. Pinch long edge of dough to seal. Pinch ends together and tuck under dough. Place on Pam-sprayed baking sheet. Cut diagonal slits in top of dough. Brush with egg and sprinkle with seeds. Bake at 400 degrees for about 30 minutes or until center dough is cooked & outside is golden brown.
Cool on rack. Cut into slices to serve.


Notes: I use Inglehoffer Stone Ground Mustard. Careful not to use too much! Creole Mustard is also very good.

1 ½ lbs of Muenster, salami & ham makes 4 lovely loaves.

Freezes well.