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Stromboli Recipe on the Baking Steel

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This past week, more than ever, I had stromboli on the brain. As you may remember, this past spring we blogged about a killer stromboli recipe given to us by Jenn Louis, of Sunshine Tavern and Lincoln PDX. I have made her stromboli on the Baking Steel more times than I can count. It is always a crowd favorite. The concept is so simple, yet the results are so complex and satisfying. This opened a whole new door for me. When it comes to strombolis, the possibilities are endless.

It was time to get creative. My dough was ready so I headed to Whole Foods and picked up a handful of ingredients. When I took my first bite, I knew this was a recipe I had to share.

Andris

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Ingredients 

6 ounces pizza dough

1 large tablespoon mustard (after realizing I ran out of whole grain, I opted to use a classic yellow mustard)

1 white onion

1 roma tomato

a handful of pitted green olives

2 slices of prosciutto

3 slices of sopressata

2 slices of provolone

whole milk mozzarella

salt and pepper

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Procedure

Preheat baking steel in a 400-degree oven for 45 minutes.

On a work surface, stretch dough into an oblong shape, approximately 12″X6″. Spread mustard all over dough, leaving a ¼" boarder around edges. Season mustard lightly with salt and pepper. Top mustard with remaining ingredients, then roll into a long cigar shape, enclosing the ends of the dough. Add a small amount of olive oil and rub around the dough. Use a knife to cut 4 slits on the top of the dough. Place stromboli on the Baking Steel and bake for 5 minutes, or until underside of dough becomes golden. Roll stromboli to remaining sides, rotating until stromboli is cooked through and golden. Cool for a few minutes.

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