Italian Cold Cut Stromboli

This stromboli uses frozen bread dough making it a quick dish to throw together on a busy night or weekend.

• Ready In: 1 hr
• Serves: 8-10
• Yields: 2 strombolis

Ingredients

• 1  medium onion, chopped
• 1  tablespoon garlic-infused olive oil
• 2  garlic cloves, minced
• 2  loaves  frozen bread dough, thawed (1 lb. each)
• 1⁄2 cup pesto sauce, divided
• 8 -12  fresh basil leaves
• 1⁄2 lb  hard salami
• 1⁄2 lb prosciutto, thinly sliced
• 1⁄2 lb  capicola ham
• 1⁄2 lb mozzarella cheese, sliced
• 1⁄4 cup  grated parmesan cheese

Directions

1. In a large skillet, saute onion in oil until tender. Add garlic; cook one minute more, stirring constantly to prevent the garlic from burning. Cool completely.
2. On two greased baking sheets, roll each loaf of dough into 16"x10" rectangles.
3. Spread each with 2 Tbs. of pesto and sprinkle with the onion mixture.
4. Lay basil leaves down the center of each loaf.
5. Arrange the salami, prosciutto, capicola ham and mozarella cheese over each rectangle to within 1/2" of edges.
6. Roll up jelly-roll style, starting with a long edge.
7. Pinch seams to seal, and tuck ends under.
8. Brush with remaining pesto and sprinkle with parmesan cheese.
9. Bake at 350 degrees for 30-35 minutes or until golden brown.
10. Cool 5 minutes before slicing.