MORTADELLA, CAPPICOLLA, AND SALAMI STROMBOLI

Mortadella, Cappicolla, and Salami Stromboli image

Provided by Jane Whittaker @janenov46

Number Of Ingredients 12

13.8 ounce(s) pizza crust in a tube ( you know who makes them:)
4 ounce(s) mortadella, sliced thin
6 slice(s) green pepper, sliced very thinly( 2 oz)
4 ounce(s) cappicolla, slced thin
4 ounce(s) mozzarella, sliced thin
4 ounce(s) hard salami, sliced thin
1 cup(s) marinara sauce for dipping
- topping:
2 tablespoon(s) olive oil
1/2 teaspoon(s) garlic powder
1 tablespoon(s) grated asaigo or parmesean cheese, your choice
1/2 teaspoon(s) dried parsley

Steps:

Open tube of pizza dough, and place on a foil lined cookie sheet that has been lined with aluminum foil, and sprayed with non stick spray.
Pat and stretch dough to 16x13.
Layer in this order, leaving a little space on the outside edge,and using just one half of the dough:mortadells, green pepper, cappicolla, mozarella, and salami.
Fold the empty half over the filled half. Seal all around the outside.
Make 4 slits on the top.
Mix together the olive oil, garlic powder, parsley and asaigo. Brush all over the top.
Bake in a pre heated 425 degree oven for 13 to 17 minute, or until golden.
Serve with marinara or pizza sauce.