Stromboli

Ingredients
3/4 to 1 cup lukewarm water
3 1/2 cups unbleached flour
4 tsp. vital wheat gluten
1 tbsp. salt
1 tbsp. sugar
1 package active or highly active dry yeast
2 tbsp olive oil
1/4 lb. ham, capi* or prosciutto depending on your taste
1/4 lb. Genoa salami
1/4 lb. pepperoni
1/4 lb. provolone
1/4 lb. mozzarella
1 egg
sesame seeds or fresh grated parmesan cheese

For the dough
pour 1/4 cup of warm water in a large bowl , add yeast and gluten and whisk until gluten is well mixed. let stand for 5 minutes until yeast is completely dissolved. add 1tbsp olive oil, salt and sugar and whisk thoroughly. Add 1 cup flour and mix in well with a wooden spoon adding a little water if to dry. when mixed add 1/4 cup warm water and 1 cup flour, mix, repeat until left with 1/2 cup flour. pushing your fist into the dough make sure it is not to sticky adding a little flour to achieve this. sprinkle a little flour on a clean flat surface and transfer dough to the work space. use the palm of your hand to kneed the dough for about 5 minutes, adding a little flour if its still a little sticky. once done make a ball out of the dough. clean the large bowl and dry it thoroughly. add 1tbsp olive oil to the bowl swirling it around to coat the sides, put the dough in the bowl and cover with plastic wrap. let the dough rise for about 2 hours or until double its original size. NOTE (if you have highly active yeast this will cut the rising time in half)

once risen sprinkle a little flour on work space and start rolling the dough out making a rectangle shape until it is about a little less than 1/4 inch thick(or close to it). rolled out it should be about
10 inches ^ 16 inches >.

preheat the oven to 400

Across the length of the dough place 1 layer mozzarella and provolone. do this with each meat moving an inch away from you every time so the meats are not directly on top of each other adding two layers if you like more meat. remember where the cheese is as it must be on top when it cooks.

Beat the egg in a small boll and put aside.

start rolling the dough away from you about 3 times . the last time your cheese should be on top. roll it back a little bit and with a brush, brush the egg wash where the dough will be sealed on the bottom and roll it forward. cut away any excess dough on top and sides.

now with a sharp smooth edge knife make diagonal cuts every 2 inches just down to the cheese, this allows the cheese to breath and not bust out the sides.
with the brush brush the egg wash over the top and sides and sprinkle with sesame seeds or parmesan* cheese

place the loaf of bread on a baking sheet and place on top rack of oven.
let bake at 400 degrees checking after 10 minutes. let it bake until the top is a dark golden brown. mmmm nice n crispy on the outside.
take it out of the oven and let stand for 5 to 10 minutes and cut to desired sizes to serve.

great as an appetizer or side to your favorite sauce dishes!

enjoy