Vegetarian Salami and Cheese Stromboli

Ingredients:

40 thin slices Vincent Vegan Salami Slices

1 large store bought pizza dough

300 ml tin crushed tomatoes

1 tsp dried oregano

pinch of salt

60 g black olives, deseeded, sliced (optional)

300 g mozzarella, drained, finely diced

handful fresh basil leaves

2 eggs, beaten

Cooking Instructions:

1. Preheat oven to 200°C.

2. Prepare the sauce: in a medium bowl, combine the tomatoes, oregano and a pinch of salt. Set aside.

3. Lightly flour a large sheet pan. Roll and stretch the dough into a rough rectangle in the sheet pan, making it as even as possible.

4. Spread the tomato sauce over the dough, leaving a clear strip of 3 cm around the edges.

5. Cover with the vegan salami slices, followed by the, olives, mozzarella. Scatter over some fresh basil leaves.

6. With the long side towards you, roll the stromboli carefully, then pinch the ends of the long roll with your fingers to seal. You may fold the stromboli slightly to form a U shape if it is too large.

7. Cut several slits across the stromboli to allow for ventilation while it bakes. Brush over with egg wash.

8. Bake 20-25 minutes until golden brown on top. Cut into several slices with a serrated knife. Serve warm.