Stromboli | Blue Jean Chef - Meredith Laurence

Ingredients

• 1¼ cups warm water (110° F)
• 1½ teaspoons sugar
• 2½ teaspoons active dry yeast
• 1½ cups bread flour
• 1½ cups all-purpose flour
• 1½ teaspoons salt
• olive oil
• 1½ pounds Italian bread dough
• 1/3 cup tomato sauce
• ¼ pound thinly sliced capicola ham
• ¼ pound thinly sliced Genoa salami
• ¼ pound thinly sliced sandwich pepperoni
• ¼ pound sliced provolone
• 2 cups grated mozzarella cheese
• 1 egg (beaten)
• cornmeal for dusting
• dried oregano
• marinara sauce for serving