Cuban Stromboli

• Meat

  • 6 slices Forest ham, black
  • 1/2 lb Italian sausage, spicy

• Condiments

  • 3 tbsp Mustard
  • 8 Sandwich style dill pickles

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1 (13.8 oz tube Pizza dough, refrigerated

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 7 slices Swiss cheese

Found on wineandglue.com

Description

Ingredients

• 1 tsp olive oil
• 1/2 lb. Spicy Italian Sausage (I used Jennie-O)
• 1 (13.8 oz) tube refrigerated pizza dough
• 7 slices swiss cheese
• 6 slices black forest ham
• 8 sandwich style dill pickles
• 2 TBSPs mustard
• 1 TBSP mustard
• 1/2 tsp garlic salt

Directions

• Preheat your oven to 375 degrees.
• In a cast iron skillet, preheat your olive oil and then cook your Spicy Italian Sausage until completely cooked through, crumbling it as you cook.
• On a silicon mat lined baking sheet, spread out your refrigerated pizza dough until it is about 14 by 12 inches.
• Spread out your swiss cheese, spread the mustard over it, layer it with the slices of ham, the pickle slices and the cooked sausage.
• Carefully roll up the dough, starting with the long end, and then place it seam side down and pinch both ends closed.
• Brush the dough with the melted butter and sprinkle with the garlic salt.
• Bake for 20 to 25 minutes or until golden brown. Let stand for 3 to 5 minutes before slicing.