3roasted red pepperseach one sliced flat, into 3 or 4 pieces, blotted dry
6slicesdeli style havarti cheese
½cupshaved parmesan cheese
red pepper flakes
kosher salt and freshly cracked black pepper
Let the dough rest at room temperature for 30 minutes. Roll the dough into a 14" x 8" rectangle.
Spread the pizza sauce on the bottom of the dough, leaving some space at the edges. Top with the mozzarella cheese, prosciutto, roasted red peppers, havarti cheese, half of the parmesan cheese, red pepper flakes, basil leaves, salt and pepper evenly over dough. Roll up the dough, starting at one of the shorter sides, but without rolling too tightly. Seal all ends well, pinching the dough together.
Place on oiled baking sheet or a baking sheet lined with a silpat or parchment paper. Use a skewer or knife to pierce several holes through the dough all the way down to the baking sheet but not all the way through. Brush loaf with olive oil.
Bake at 400 degrees F for about an 30-40 until golden brown. Let rest a few minutes before slicing. Top with shaved parmesan.
If you swap out the veggies, make sure they are drained and/or cooked so the excess moisture is released before wrapping up in the Stromboli.