Easy Ham and Cheese Stromboli

Ingredients

• 1 pound prepared pizza dough, homemade or store-bought
• All-purpose flour, for sprinkling
• 16 thin-cut slices Genoa salami
• 8 thick-cut slices capicola ham
• 16 slices provolone
• 1 1/2 cups shredded mozzarella
• 1 cup peppadews, or roasted red peppers, drained
• 1 tablespoon drained capers
• 1 large egg, lightly beaten
• 2 tablespoons grated Parmesan, for sprinkling

Directions

1. Heat the oven to 400 degrees F, and set a rack in the lower third of the oven. Put a 16-inch piece of parchment paper on your work surface, sprinkle it with flour, and roll the dough on top into a 14-by-11-inch rectangle.
2. Arrange the salami over the dough, leaving a 1/2-inch border around the edges and overlapping the slices so the dough is covered. Top with the provolone, then add the ham, mozzarella, and peppadews. Scatter the capers over everything.
3. Brush the exposed dough edges with egg. Use the parchment to help lift one long side, then roll the dough into a log. Keep rolling until the seam sits underneath. Pinch the ends closed, then fold them under the roll so the filling stays put.
4. Use the parchment like a little carrier to move the stromboli, still on the paper, onto the baking sheet. Brush the outside with egg, sprinkle with Parmesan, and use a paring knife to make diagonal cuts across the top at 1-inch intervals.
5. Bake for 15 minutes. Lower the oven temperature to 375 degrees F and bake for 25 minutes more, until the stromboli is golden and the cheese is bubbling out through the cuts.
6. Leave it on the pan to cool for about 10 minutes. Slice along the cuts and serve right away while hot, or enjoy it at room temperature.