Stromboli on the BBQ

On a lightly floured surface, divide thawed loaf of Bridgford Ready-Dough in half. Roll out each half into a ¼-inch thick rectangle. If dough shrinks back after rolling, let dough rest for a few minutes and then continue to roll. With tines of a fork, evenly prick each rectangle of dough several times to cover surface (keeps dough from bubbling). Divide Bridgford Sliced Salami or Pepperoni evenly between the two rectangles of dough (leaving a ½-inch border around the perimeter of the dough). Top Bridgford Salami or Pepperoni with capicola or ham. Place 6 slices of cheese evenly over meat on each rectangle. Top cheese with sliced green peppers.  Brush dough border lightly with egg wash. Take first rectangle of dough with toppings and roll up from the side with the longest end. Roll dough tightly and seal seams.  Place dough seam-side-down on greased baking sheet. With sharp knife, cut 3 slits on top (just through the dough and not through the meat and cheese). Brush dough lightly with egg wash. Repeat with second rectangle of dough and toppings. Set aside.

Prepare BBQ. Place lightly greased pizza stone on BBQ grates and close lid. Heat BBQ on medium using indirect heat (425 – 450 degrees). Once heated, place each Stromboli on pizza stone and cover each Stromboli with foil. Close lid and heat for 15 minutes. Open lid to BBQ, remove foil, and continue to cook for 5 – 10 minutes more or until golden brown and cheese is bubbling through slits in dough. Remove from pizza stone and let cool slightly before serving. Serve with marinara sauce for dipping.

Yield: 2 Stromboli