ITALIAN COLD CUT STROMBOLI

Italian Cold Cut Stromboli image

Provided by Chef Buggsy Mate

Categories Pork

Time 1h

Yield 2 strombolis, 8-10 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 tablespoon garlic-infused olive oil
2 garlic cloves, minced
2 loaves frozen bread dough, thawed (1 lb. each)
1/2 cup pesto sauce, divided
8 -12 fresh basil leaves
1/2 lb hard salami
1/2 lb prosciutto, thinly sliced
1/2 lb capicola ham
1/2 lb mozzarella cheese, sliced
1/4 cup grated parmesan cheese

Steps:

In a large skillet, saute onion in oil until tender. Add garlic; cook one minute more, stirring constantly to prevent the garlic from burning. Cool completely.
On two greased baking sheets, roll each loaf of dough into 16"x10" rectangles.
Spread each with 2 Tbs. of pesto and sprinkle with the onion mixture.
Lay basil leaves down the center of each loaf.
Arrange the salami, prosciutto, capicola ham and mozarella cheese over each rectangle to within 1/2" of edges.
Roll up jelly-roll style, starting with a long edge.
Pinch seams to seal, and tuck ends under.
Brush with remaining pesto and sprinkle with parmesan cheese.
Bake at 350 degrees for 30-35 minutes or until golden brown.
Cool 5 minutes before slicing.