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Italian Stromboli

 Italian Stromboli
My mother gave me this recipe to try and everyone loves it. It is so simple and quick to make.—Beth Bruhn, Willmar, Minnesota
6 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded cheddar cheese
  • 1/4 pound thinly sliced hard salami
  • 1/4 pound thinly sliced deli ham
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 tablespoon butter, melted
  • 3 tablespoons shredded Parmesan cheese

Directions

  • Unroll dough on a lightly floured surface. Pat into a 14-in. x 12-in.
  • rectangle; sprinkle mozzarella and cheddar cheeses to within 1/2 in.
  • of edges. Layer with salami, ham and pimientos.
  • Roll up tightly jelly-roll style, starting from a short side; pinch
  • seam to seal. Place seam side down on an ungreased baking sheet.
  • Brush with butter; sprinkle with Parmesan cheese.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool on a
  • wire rack for 5 minutes. Cut with a serrated knife. Serve warm.
  • Refrigerate leftovers. Yield: 6 servings.
Nutritional Facts: 1 slice equals 341 calories, 18 g fat (10 g saturated fat), 59 mg cholesterol, 1,169 mg sodium, 25 g carbohydrate, 1 g fiber, 20 g protein.

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Italian Stromboli (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer