stromboli

I liked the first one a few days ago so much that I made it again. 

The dough is made a little more sturdy with a few tablespoons of semolina flour. It's common to add it to pizza dough. Most places will use high protein bread flour. That's the way to go. Both of mine split open by rising so much during baking. 

It doesn't matter which meats you choose. This is all Boar's Head, and it's all very good cheese too.

This time I spread a few tablespoons of tomato sauce, making a few lines thinly layered over the meat.

Parmesan is pressed onto the surface and it really does contribute significant flavor when it toasts.