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Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees.
Step 2
Press the dough out onto a piece of parchment paper into a 12 x 15 inch rectangle.
Step 3
Spread the slices of cappicola and prosciutto over the two thirds of the surface (see photo in grid above.)
Step 4
Combine the cream cheese, mozzarella, parmesan, tomato paste, oregano, red pepper flakes and garlic powder in a medium sized bowl. Stir well until combined.
Step 5
Spoon filling over the meat in a line across the bottom half of the rectangle, about 2/3 of the way down – going from end to end horizontally.
Step 6
Carefully roll the Stromboli up from the bottom about 1/3 of the way and press down firmly, then roll one more time to create a rectangle of about 4 inches wide and 15 inches high.
Step 7
Press down so it’s of uniform thickness all the way across, but not too firmly so as to squeeze out the filling.
Step 8
Brush with beaten egg yolk and sprinkle with coarse salt and red pepper flakes if desired.
Step 9
Bake for 35 – 40 minutes, or until golden brown and slightly puffed.
Step 10
Cool for 15 minutes before slicing.
Step 11
Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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