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FOOD: Stromboli: Part pizza, part calzone

ALISON LADMAN For The Associated Press

A stromboli is kind of a cross between a pizza and a calzone. Bread dough is rolled out, filled with sliced meats, cheeses and vegetables, then rolled up into a tube and baked.
To serve, stromboli are simply sliced like a loaf of bread, creating a spiral baked sandwich that is perfect for large parties. If you like, you also can serve sandwich condiments (or even warmed marinara) alongside the stromboli slices for dipping.
Just be careful with vegetables. Because you will be baking the fillings in the dough, watery vegetables (such as tomatoes) can release too much liquid during cooking.

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BOWL STROMBOLI
Start to finish: 11⁄2 hours (30 minutes active); Servings: 10
1 tablespoon olive oil
2 cups chopped raw vegetables, such as peppers, onions and mushrooms
2 cloves garlic, minced
1⁄4 cup drained and chopped Kalamata olives
1 tablespoon drained and chopped capers
1 teaspoon dried Italian herb blend
Salt and ground black pepper
20-ounce ball pizza dough
10 ounces sliced deli meat, such as salami and ham
1 cup grated provolone or mozzarella cheese

Coat large baking sheet with cooking spray. In a large skillet over medium-high, heat oil. Add vegetables and garlic, saute until tender and any liquid has evaporated. Stir in olives, capers and herb blend. Season with salt and pepper, then set aside to cool slightly.
On a lightly floured surface, roll out dough to a 12-by-16-inch rectangle. Arrange sliced meat over dough, leaving 1-inch border on longer sides, as well as the end furthest from you. Spread cooked vegetables over meat. Sprinkle with cheese.
Starting with the side closest to you, roll stromboli up like a log. Pinch the seam and ends to seal. Transfer log to the prepared baking sheet with seam on bottom. Using a paring knife, make three deep slits in top of loaf.
Heat oven to 375 F. Allow stromboli to rest for 20 minutes while oven heats.
Bake 40 to 50 minutes, or until a meat thermometer inserted at center reads 180 F. The outside should be golden brown and should sound hollow when tapped. Allow to cool for at least 20 minutes before slicing.