2 to 2 1/2 c. flour
1 pkg. rapid-rising dry yeast
1/2 tsp. salt
2/3 c. very warm water
1 tbsp. olive oil
1 tbsp. honey
Cornmeal
1/4 lb. sliced Provolone cheese
1/8 lb. sliced pepperoni
1/8 lb. sliced salami
Any other pizza – stromboli toppings: sauce, Mozzarella cheese, peppers, etc.
1. In bowl, combine 2 cups flour, the yeast and salt. Combine water, oil and honey; stir into flour mixture until soft dough forms.
2. Turn dough onto floured surface. Knead dough, add remaining flour until dough is very elastic, 10 to 15 minutes.
3. Place dough in an oiled mixing bowl. Turn to bring oiled side up. Cover and let rise in a warm place until double in size, approximately 30 to 45 minutes.
4. Heat oven to 400 degrees. Dust cookie sheet or jelly roll pan with cornmeal. Roll out dough to 18 x 12 inch rectangle. Spread ingredients over dough, leaving 1/2 inch border on each side. Starting at one short edge, roll up dough. Secure ends. Place roll, seam side down on pan.
5. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes. Serve immediately.