Thursday, June 18, 2009
Each stromboli serves 2 people - adjust quantities to the number eating. A good way to use up leftover lunch meat and cheese. Try your own combination and vary according to taste or what you have on hand.
Preheat oven according to crescent roll cooking directions.
Unwrap crescent rolls and place rectangle between 2 sheets of waxed paper.
Roll with a rolling pin to press seams together and flatten very thin, trying to keep the rectangle shape.
Remove top sheet of waxed paper.
Place slices of lunch meat and cheese in center leaving at least an inch of uncovered dough on all 4 edges.
Adding some turkey ham on top of the turkey breast.
And then some provolone cheese.
Fold in the shorter sides to lap over the meat and cheese layer by about an inch. Begin rolling like a jelly roll from one of the long edges, trying to keep the meat and cheese from sliding toward the unrolled edge.
Continue until rolled completely - making sure that dough touches dough at seam.
Place seam side down on a baking sheet. Cut a couple diagonal slashes across the top of the roll with a sharp knife.
Bake 2-3 minutes longer than directions for the crescent rolls.
Slice into 4 sections and enjoy.