Stromboli

Instructions

Prepare the enhanced dough: In a large bowl, dissolve yeast and sugar in warm water. Let foam for 5 minutes. Add flour, salt, olive oil, and Italian seasoning. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

First rise: Place dough in an oiled bowl, cover with damp towel, and rise in a warm spot for 1.5-2 hours until doubled in size.

Prepare filling ingredients: While dough rises, roast the bell pepper if not already done. Pat mozzarella slices dry with paper towels. Arrange all filling ingredients for easy assembly.

Shape and fill: On a parchment-lined baking sheet, roll dough into a 12x16-inch rectangle. Leave a 1-inch border on all sides. Layer ingredients in this order: provolone, mozzarella, ham, pepperoni, roasted pepper strips, sun-dried tomatoes, minced garlic, and basil leaves. Season with black pepper.

Roll and seal: Starting from the long side, roll tightly into a log, pinching seams and ends firmly to seal. Place seam-side down on parchment. Tuck ends under slightly.

Second rise: Cover lightly and let rise 30-45 minutes until puffy.

Prepare for baking: Preheat oven to 375°F. Mix olive oil with garlic powder and oregano. Brush mixture over entire surface. Using a sharp knife, make 4-5 diagonal slashes across the top, about ¼-inch deep. Sprinkle with coarse salt and Parmesan.

Bake: Bake for 32-38 minutes until deep golden brown and internal temperature reaches 190°F. The bottom should sound hollow when tapped.

Rest and serve: Cool on baking sheet for 10 minutes before slicing with a serrated knife. Serve warm with marinara sauce for dipping.