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.