Makes 4 stromboli
2 pounds of refrigerated pizza dough
1 pound mozzarella cheese, shredded
1 cup Swiss cheese, shredded
1 cup provolone cheese, shredded
1 cup pepperoni, sliced
1 cup steamed broccoli rabe
2 eggs, beaten
Divide dough into 4 dough balls. Place dough on a baking sheet and cover with a damp kitchen towel and store in an oven (turned off) for about 2 hours or until risen. Remove dough and preheat oven to 350 degrees F. Place one ball of dough on a flat, floured surface, keeping the other balls covered. Roll dough ball out into a flat circle, about 12 inches in diameter. When fully rolled out, top with 1/4 of the cheeses, pepperoni, and broccoli rabe. Sprinkle with Italian seasoning and drizzle with olive oil. Roll dough into a log formation and seal edges by folding each edge into a triangle then folding over towards the center. Repeat with remaining dough and ingredients. Move stromboli to a baking sheet, seam side up. Brush outside with egg wash. Bake stromboli for 30 to 40 minutes or until golden brown. Enjoy immediately or let stromboli fully cool then wrap in aluminum foil.
Stromboli can be stored in refrigerator for up to a week or in freezer for up to 6 months. When ready to use, simply reheat in a 350 degree F. oven for 30 to 40 minutes, or until warmed through. If you know you are going to use the stromboli, take it out of the freezer and let it defrost in refrigerator for a few hours.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!