Holy stromboli Zoli’s in Oak Cliff is selling a meat wreath for
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Instructions. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray. Spread pizza dough out on baking sheet to be approximately 10×16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges.
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4 ounces mortadella, thinly sliced and cut into squares. 2 ounces pepperoni, thinly sliced and cut into squares. 2 ounces Genoa salami, thinly sliced and cut into squares. 3 sun-dried tomatoes. 1 pound fresh pizza dough. 2 tablespoons olive oil, plus more for brushing. 8 ounces mozzarella, deli-sliced (the drier the better), cut into squares.
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Place the stromboli on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg and water. Brush the top of the dough lightly with the egg wash. Bake the stromboli. Bake at 400ºF for 25-30 minutes. If the stromboli is getting too browned on top, cover loosely with foil.
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Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours. Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray.
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Roll each out into a (roughly) 10×16-inch rectangle and spread with garlic butter. Sprinkle with fresh parsley or desired herbs, then layer on meats and cheeses, leaving a 3-inch gap on top and 1-inch gap around the edges. Brush edges with egg wash, which helps keep everything sealed. Roll up, tucking in the ends.
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Knead into a smooth ball and cover and rest for 20 minutes. Meanwhile, prep all the filling ingredients: brown the sausage, drain the mushrooms, slice and chop the olives and jalapenos, and grate the cheeses. Transfer the dough onto a lightly floured surface and roll out into a 12x20-inch rectangle.
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Heat the oven to 425ºF and prepare a baking sheet. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper. Roll out the pizza dough. Sprinkle the parchment paper with a little flour and then stretch the dough out to a rough 12x18-inch rectangle.
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Preheat the oven to 375°F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment. . Spread the soft scrambled eggs over the dough, leaving about a 3-inch border around the edges with no egg. Sprinkle the cooked and drained sausage over the egg.
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Place the wreath seam side down on the baking sheet lined with parchment paper. Place the ovenproof small dipping bowl in the middle of the wreath. This will help to stay Stromboli in round shape. From the remaining dough (which we kept aside after cutting the sides), make a bow.
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Cover with plastic wrap and let rise until doubled in volume, 1 to 2 hours. To fill the braid: Combine the garlic and oil. Turn the dough out onto a lightly floured surface and knead to expel any air bubbles. Roll the dough into an 18" x 12" rectangle. Brush an even coating of the garlic olive oil over the surface.
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Brush egg wash all over stromboli. Bake: Make 3-4 slits on top for steam to escape. Sprinkle remaining parmesan on top then place on pizza stone or parchment on baking sheet. Bake for 25 minutes then remove from oven and use a paper towel to blot excess grease away, if needed. Cool for 10-15 minutes before slicing.
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Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy.
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Lastly, sprinkle the top with a dash of flaky sea salt or kosher salt, tasty grated parmesan cheese, and some chopped parsley. Slice four vents into the top of the stromboli, then bake it at 425° F (220° C). Bake for about 20 to 25 minutes until the stromboli is golden brown. Allow the dish to sit for five minutes.
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In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning. On a lightly floured surface, roll dough into an 18x6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
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Directions. Roll out the pizza dough on a piece of parchment paper with a rolling pin to about 16- to 18-inches in diameter. Using a pizza cutter or a paring knife, make three 4- to 5-inch cuts in the center of the dough (so it looks like a snowflake!).
