Italian Stromboli
- 1 tube (11 ounces) refrigerated crusty French loaf
- 3/4 cup shredded part-skim mozzarella cheese
- 3/4 cup shredded cheddar cheese
- 1/4 pound thinly sliced hard salami
- 1/4 pound thinly sliced deli ham
- 1 jar (2 ounces) diced pimientos, drained
- 1 tablespoon butter, melted
- 3 tablespoons shredded Parmesan cheese
- Unroll dough on a lightly floured surface. Pat into a 14x12-in. rectangle; sprinkle mozzarella and cheddar cheeses to within 1/2 in. of edges. Layer with salami, ham and pimientos.
- Roll up tightly jelly-roll style, starting from a short side; pinch seam to seal. Place seam side down on an ungreased
- . Brush with butter; sprinkle with Parmesan cheese.
- Bake at 375u0b0 for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Serve warm. Refrigerate leftovers.
crusty, mozzarella cheese, cheddar cheese, salami, deli ham, pimientos, butter, parmesan cheese
Taken from www.tasteofhome.com/recipes/italian-stromboli/ (may not work)