- 1 tube refrigerated pizza dough (such as Pillsbury brand)
- 2 tablespoons all-purpose flour or corn meal
- 1/4 pound sliced pepperoni, about 24 slices
- 6 slices provolone, deli sliced
- 6 slices Italian hot ham
- 8 slices Genoa salami
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons sesame seeds
- 2 teaspoons Italian seasoning blend
- 2 tablespoons grated Parmigiano or Romano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional
Pre-heat oven to 400°F.
Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with EVOO then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12-14 minutes then serve. If desired, serve with Dipping Sauce.
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon hot red pepper flakes
- 1 tablespoon anchovy paste, optional but recommended
- 1 tablespoon chopped flat-leaf parsley
- 1 (15-ounce) can crushed tomatoes
- Salt and pepper
Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.