Prep: 10 minutes plus standing Cook: 18 minutes • Serves: 6
1 Pete and Gerry’s Large Organic Free Range Egg
1 package (11 ounces) refrigerated thin crust pizza dough
16 thin slices roast beef (about 8 ounces)
4 slices DeLallo® Sliced Sharp Cheddar Cheese
4 slices DeLallo® Sliced Provolone Cheese
2 green onions, thinly sliced (about ¼ cup)
1/3 cup chopped roasted red pepper
2 tablespoons fresh basil leaves
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, whisk egg.
2. Press dough into 13 x 9-inch rectangle on prepared pan. Leaving 1-inch border at top and bottom, layer roast beef, cheeses, onions, red pepper and basil lengthwise down center of dough.
3. Brush edges of long sides with some egg. Fold long sides of dough halfway over ﬁ lling so edges meet in the center; gently pinch to seal. Pinch dough on ends of stromboli to seal; with sharp knife, cut 4 slits in top of Stromboli and brush with remaining egg.
4. Bake stromboli 18 minutes or until golden brown; let stand 5 minutes. Cut Stromboli diagonally into 6 slices.
Approximate nutritional values per serving (1 slice): 296 Calories, 12g Fat (6g Saturated), 73mg Cholesterol, 807mg Sodium, 27g Carbohydrates, 1g Fiber, 19g Protei