OK – I call this "Becky’s Roll" because I got the basic idea of this from a woman names…Becky.
It’s sort of a strombolli. The figures aren’t exact, so you are MORE than welcome to do it your own way.
Preheat oven to 425 degrees.
I take pizza dough and shape into a rectangle about 12" X 16" on a floured surface.
Face it so that the 12" inch sides are top to bottom and the 16" are on the sides.
be sure the underneath is well floured
Add a thin layer of pesto to entire "pizza" rectangle. all the way to the edges.
now adding ingredients. Add these in rows from left to right so that later, when this is cooked and we’re slicing the pieces, every piece will have some of each ingredient.
two rows of chopped morrocan cured black olives (original recipe used Kalamata, but I think the morrocan cured adds more flavor)
two rows of sundried tomatoes
two rows of halved slices of provolone cheese. (do not use mozzarella, when you cut the slices, it will be gooey and hard to separate the slices)
One row of hard salami
two rows of pepperoni, or one row of the cold cut sized.
a row or two of prosciutto
Make a log by rolling the dough bottom to top (from the 12" side to the 12" side) so that you have a 12" long log (about 4" or 5" wide)
let log sit, and warm up your pizza stone or cookie sheet. Not all the way up to 425, but nice and warm. This will help the bottom get as crisp as the rest.
Cook for about 15 – 20 minutes (Like a pizza). It’ll be brown all around.
Take out of oven and let log cool some on bakers rack.
with the 12" log left to right in front of you. Make 1/2" slices using harp bread knife or I use an electric knife. You do not want to crush this at all when you’re cutting it.
Yields 24 1/2" slices. (you can make thinner slices if you wish)
For a party, I usually make 2 rolls.