Ingredients
- 3 froz
- 85 gr mozzarella cheese (shredded)
- 20 gr parmesan cheese (grated)
- 16 ml olive oil
- 7 ml dijon mustard
- 1 gr garlic salt
- 1 gr oregano crumbled (dried)
- 1 gr seasoned salt
- 8 slices salami thinly (hard sliced)
- 8 slices provolone cheese thinly sli
- 8 slices capicola thinly (sliced)
Recipe by: Bon AppetitToo Busy to Cook pg. 76 Preheat oven to 375 degrees. Brush a 11x17-inch baking sheet with oil. Roll dough out on prepared sheet to edges. Arrange salami slices in lengthwise row down center of dough, leaving 1 cm space at ends. Top with provolone, then capocollo. Spread with mustard. Sprinile with parmesan, garlic salt, oregano and seasoned salt. Cover with mozzarella. Bring long sides of dough together atop filling and brush with water. Pinch and fold over to close. Brush short ends with water and pinch closed. Bake until golden brown, about 25 minutes. Serve warm.
