this here is a easy enuff recipe
to include in any brunch menu
or with a salad n
a warm bowl of soup
ever buddy will think that you is
some kinda fancy chef or some thang
1 (13.8 oz) can pillsbury® refrigerated classic pizza crust
2 tbsp butter, melted
cracked black pepper n garlic powder to taste
1 tsp dried basil
1 tsp dried oregano1-1/2 cups grated parmesan cheese, divided
3 or 4 green onions, thinly sliced
1/2 lb deli smoked ham (sandwich slices)1/2 lb deli smoked chicken (sandwich slices)
1/2 lb deli smoked gouda cheese (sandwich slices)
1/2 lb deli muenster cheese (sandwich slices)
1 (8 oz) package of sun-dried tomato strips
1/2 poblano pepper, julienned
preheat oven to 375°F.
spray a cookie sheet with some nonstick cooking spray.
unroll the pizza dough onto the sprayed cookie sheet.
startin at the center, press out that dough with yer hands to form a 12x8-inch rectangle.
spread about half of the melted butter over the entire surface of the dough n then
sprinkle on the cracked black pepper n garlic powder to taste n the basil n the oregano n then 1 cup of that grated parmesan cheese n thenscatter them chopped green onions all a round.
place a layer of them ham slices down the center of the dough, leaving about 1 inch of dough on each end n then
a layer of the gouda cheese slices (really ya can use any kinda cheese that ya likes).
next arrange the sun-dried tomato strips n the julienne poblano pepper strips on top of the ham n cheese n then
place a layer of them chicken slices on top of ever thang n then
a layer of the muenster cheese slices.
fold the long sides of the dough up n over the meat n cheese layers n tuck the short sides of the dough in to seal it all up n
press all then edges together to seal.
brush the remaining melted butter all over the top of yer loaf n then
sprinkle on the remaining grated parmesan cheese.
use a thin sharp knife to make three small slits in the top of yer loaf for to release any steam during the baking process n then yer dough won't git all puffed up n will cook more evenly.
bake in the center of the oven for about 25 to 30 minutes or until all golden brown.
allow the stromboli to cool for 5 minutes before slicing it into thick slices with a serrated knife.