Name: Smoked Turkey Stromboli
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Cuisine: Italian
Ingredients: 1 (17.6-ounce) package DeLallo Pizza Dough Kit (yields 2 large stromboli); Kosher salt; 1 1/4 cups warm water; 1/4 cup stone ground mustard; 3 cups shredded Smoked gouda, divided; 16 ounces thin sliced smoked turkey, divided; Egg wash: 1 large egg, whisked with 1 tablespoon water

Ingredients

1 (17.6-ounce) package DeLallo Pizza Dough Kit (yields 2 large stromboli)

Kosher salt

1 1/4 cups warm water

1/4 cup stone ground mustard

3 cups shredded Smoked gouda, divided

16 ounces thin sliced smoked turkey, divided

Egg wash: 1 large egg, whisked with 1 tablespoon water

Optional topping: flaky sea salt

For serving: stone ground mustard

Directions

Prepare the pizza dough kit: At least 1 hour before you’d like to start assembling stromboli, prepare the Pizza Dough Kit according to package directions: combine the kit contents in a large bowl, seasoning with a pinch of salt. Add in the warm water, stirring until the dough begins to come together. The mixture will be very shaggy & wet. Turn it out on to a lightly floured surface. Knead until the dough comes together in a soft & smooth ball, 2-3 minutes. Transfer the dough to a lightly greased mixing bowl. Cover the bowl with a kitchen towel & set it in a warm place in your kitchen to rise until the dough has doubled in size, about 1 hour.

Preheat the oven: When the dough is risen & you are ready to begin baking the stromboli, preheat the oven to 425°F, ensuring a rack is positioned in the bottom third of the oven.

Prepare the stromboli dough: Using a knife or a bench scraper, divide the dough into 2 equal pieces (each approx. 12-15 ounces). Form each piece of dough into a ball, tucking the edges back into the center of itself until a smooth ball forms. Set aside to proof for 5-10 minutes. Once proofed, place the dough on a lightly floured surface, sprinkling a little flour over the dough to prevent sticking. Use your fingers to press the dough flat & spread it out slightly, then use a rolling pin to roll the dough into a 10x14-inch rectangle. Repeat with second stromboli dough ball.

Assemble the stromboli: Brush 2 tablespoons of the mustard over one of the prepared stromboli doughs, leaving a 1-inch border along one long side & both short sides & a 3-inch border along one long side (doing so helps with rolling the stromboli). Sprinkle 3/4 cup shredded cheese over top the mustard. Layer 8 ounces of the turkey on top of the cheese & sprinkle 3/4 cup shredded cheese over the meat.

Roll the stromboli: Brush exposed edges around the toppings with egg wash. Fold the two short sides towards the center of the stromboli. Beginning with the long side with the 1-inch border, carefully roll the stromboli towards the opposite side with the 3-inch border, working to keep everything as tight as possible as you roll. The short sides should stay tucked into the roll. Carefully transfer the stromboli to a piece of parchment paper, then carefully transfer the parchment paper to a rimmed baking sheet. Brush a light coating of egg wash over the entire surface of the stromboli. Use a paring knife to cut 4 small slits along the stromboli to allow steam to escape as it bakes. Sprinkle Italian flaky sea salt over the top.

Bake the stromboli: Transfer the stromboli to the oven & bake 20-25 minutes or until golden brown. While the first stromboli bakes, repeat Steps 3-4 with the remaining dough to create a second stromboli, which you can transfer to the oven once the first stromboli is finished baking.

Slice & serve: Allow stromboli to rest 5 minutes before slicing into 1 1/2-inch cross sections. Serve warm with additional mustard for dipping as desired. Enjoy!