For the Dough: Pulse the flour, yeast and salt in a food processor (use dough blade if possible), to combine. While the food processor continues running, add the oil and water through the feed tube and process until the dough is formed into a ball form, about 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes then process for 30 seconds longer.
Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.
Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Gently deflate the dough with your fist and turn it out onto a unfloured work surface. Gently reshape the dough into a ball and cover with a plastic wrap lightly sprayed with vegetable oil spray. Let the dough rest 15 minutes, but no more than 30 minutes.
For the Stromboli: Turn the dough out onto a lightly floured piece of parchment paper. Press and roll the dough into a 12 by 10-inch rectangle with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with the peppers and Parmesan.
Brush the edges of the dough with some of the egg wash. Starting from a long side, roll the dough tightly into a long cylinder, using the parchment paper to lift and roll the dough. Pinch the seam and ends to seal and roll the stromboli back into the center of the parchment paper, seam side down. Transfer the stromboli on the parchment paper to a baking sheet.
Brush the dough all over with the remaining egg wash and sprinkle with the sesame seeds. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking. (Keep an eye on the baking time to make sure it doesn’t over cook!).
Transfer the stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide pieces and serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	635.55 Kcal (2661 kJ)
Calories from fat	287.07 Kcal
		% Daily Value*
Total Fat	31.9g	49%
Cholesterol	119.08mg	40%
Sodium	1673.8mg	70%
Potassium	170.42mg	4%
Total Carbs	54.81g	18%
Sugars	2.24g	9%
Dietary Fiber	1.89g	8%
Protein	31.68g	63%
Vitamin C	29mg	48%
Iron	10.9mg	61%
Calcium	384.9mg	38%

Amount Per 100 g
Calories	238.64 Kcal (999 kJ)
Calories from fat	107.79 Kcal
		% Daily Value*
Total Fat	11.98g	49%
Cholesterol	44.71mg	40%
Sodium	628.49mg	70%
Potassium	63.99mg	4%
Total Carbs	20.58g	18%
Sugars	0.84g	9%
Dietary Fiber	0.71g	8%
Protein	11.9g	63%
Vitamin C	10.9mg	48%
Iron	4.1mg	61%
Calcium	144.5mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
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