Stromboli

So easy!

As Italian as it may sound, Strombolis were born in Philadelphia right here in the US of A.
It took me 10 mins to put this one together and I was done!
The traditional way would be use dough similar to french bread. And don't get me wrong. I would normally make the dough from scratch but I couldn't resist the sheet of puff pastry I had in my freezer nearing its expiration date!
Its basically bread layered with different meats and cheeses rolled up and baked.
The combination of meats and cheeses are endless!
I kept mine fairly simple to just 3 ingredients.
Dough-Meat-Cheese

(serves 2)
(prep time 10 mins bake time 40 mins)
Method

I rolled out my puff pastry over a lightly floured surface.
Then I layered slices of Pastrami all over the dough. Leaving 1/3" space from the edges.Then slices of smoked Gouda... yum yum.
I used close to 1/2 lbs of Pastrami. And 4 oz of smoked Gouda.
No need for any condiments.
The Pastrami had a nice peppery crust.
No need for any dipping sauce.The Gouda melts so gooda. (I know this is a cheesy line but since we are talking about cheese why the heck not)
Tuck the sides in and roll it up like a log.
Make a few vent cuts on top.
Paint some egg wash over it.
This is now ready for the oven.
Bake for 30-35 min (or until golden brown) in a preheated oven at 400 degrees.
Let it sit for 10 mins before slicing.
:-)