Raydogs Stromboli
- 1 lb pizza dough
- 34 lb provolone cheese
- 34 lb pepperoni
- 2 egg yolks, beaten
- Preheat oven to 350F.
- Roll pizza dough out until 1/8" thick, about 20" x 20" square.
- Top dough with pepperoni and then provolone cheese.
- Roll up like a jelly roll and seal seams with a little water.
- Brush top with egg yoke for added color,
- Bake for 20 to 25 minutes; let cool 1 to 2 minutes.
- Cut into 1" slices and you're done.
dough, provolone cheese, pepperoni, egg yolks
Taken from www.food.com/recipe/raydogs-stromboli-350374 (may not work)