Winning School Stromboli

48 MIN


96 (7-Inch) Round Pre-Sheeted Unbaked Pizza Dough

3 lbs Turkey Pepperoni Or Pepperoni Style Seasoned Turkey

6 lbs Turkey Ham

3 lbs Turkey Salami

3 lbs Mozzarella Cheese, Shredded

3 lbs Provolone Or Cheddar Cheese, Shredded

1/2 c Dry Italian Herb Blend


Remove pizza dough from freezer and thaw, covered, overnight in the refrigerator.

On the morning of preparation, remove dough from the cooler, one flat at a time.

Finely chop pepperoni, turkey ham and salami. Combine with shredded cheeses and Italian herbs.

Portion a heaping #8 scoop (1/2 cup) pepperoni mixture onto one side of each pizza disk, spreading to distribute evenly and leaving 3/4-inch border.

Fold dough in half and seal edges with fork tines. Cut steam vents with a knife tip.

Line sheet pans with parchment paper and arrange stromboli on sheet pans, allowing at least, 1-inch space between each stromboli.

Bake in a preheated convection oven at 350 degrees F about 18 minutes or until the internal temperature reaches 155 degrees F and the pizza dough is golden brown.

Serve hot.