Stromboli Pizza Roll with Meat Delicacies

Ingredients:

Pizza dough

• 1 packet (7 g) of dry active yeast
• 2 teaspoons of sugar
• 3 cups premium flour + for working
• 1 tbsp extra-virgin olive oil
• 1 teaspoon of salt

Filling

• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, crushed
• 0.5 cup grated Parmesan + extra for topping
• 170 g thin slices of salami
• 170 g thin slices of ham
• 170 g thin slices of bresaola
• 8 thin slices mozzarella (about 170 g)
• 8 thin slices pepper jack cheese (about 170 g)
• 1/4 cup thinly sliced ​​fresh basil leaves

Marinara sauce

• 1 tbsp extra-virgin olive oil
• 0.5 cup diced onion
• 3 medium cloves garlic, crushed
• 1 can (800 g) canned baked tomatoes, chopped
• 1/4 cup chopped fresh basil leaves
• 1 tbsp chopped fresh oregano

Preparation:

1. Pizza dough:
   
   In the bowl of a stand mixer fitted with a dough hook, combine the yeast, 1 cup warm water, and sugar. Let stand to activate the yeast. The mixture should begin to foam on the surface after 10 minutes. Gradually add the flour, mixing with the mixer on low speed. Add the olive oil and salt. Continue mixing on low speed, scraping down the sides of the bowl with a rubber spatula as needed. Increase the mixer speed as the flour is incorporated, and knead at medium speed for 7-8 minutes. The dough should form a smooth consistency.
2. Turn the dough out onto a lightly floured surface and knead 4-5 times until smooth. Transfer to an oiled bowl, cover with plastic wrap, and let rise until the dough has risen and doubled in size, about 1 hour.
3. Filling:
   
   Preheat oven to 190°C (375°F). Divide the dough in half and, working with one piece at a time, stretch the dough into 25 x 32 cm (10 x 13 in) rectangles. Place the rectangle of dough with the long edge facing you. Brush the surface with half the melted butter, then spread the crushed garlic evenly over the top, making sure to distribute the toppings evenly across both layers of dough, leaving a 2.5 cm (1 in) border from the far edge.
4. Sprinkle the dough with Parmesan cheese, then layer with salami slices. Top the salami with a layer of prosciutto, then a layer of bresaola. Top with cheese slices and season with fresh basil and a little ground black pepper. Roll the dough up, starting with the long side closest to you. When you reach the unfilled edge, gently press to seal, then place seam-side down on a nonstick baking sheet. Repeat with the second sheet of dough.
5. Brush the tops of the rolls with the remaining melted butter and sprinkle with Parmesan cheese. Bake on the middle rack of the oven until golden brown, 25-30 minutes. Let the stromboli cool for 5 minutes, then slice thickly with a serrated knife. Serve with marinara sauce or mustard.
   
   

   Marinara sauce

   
   In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until golden, another 2 minutes. Add the tomatoes and simmer for 20 minutes.
   
   Add the basil and oregano and continue to simmer over low heat for another 20 minutes to allow the flavors to meld. Blend the sauce with an immersion blender, then puree in a vegetable grinder or food processor. Season with salt and pepper.
   Exit: 1 l.