Nickel Allergy Friendly Easy Stromboli

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

1 lb store-bought pizza dough, at room temperature
Sciortino Pizza Dough Bronx City Baking Plain Pizza Dough, 16 oz Calise Bakery Fresh Dough 1LB
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2 tbsp olive oil, divided
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp garlic powder
¼ tsp red pepper flakes
3 oz thinly sliced salami
3 oz thinly sliced deli ham
6 oz low-moisture mozzarella, shredded
¼ cup roasted red peppers, drained and patted dry (optional)
1 egg, beaten
1 tbsp grated parmesan

For serving

marinara sauce, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
On a lightly floured surface, use a rolling pin to stretch the pizza dough into a rectangle roughly 12 × 10 inches.

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