Cooking Instructions

• Preheat the oven to 375°F. Line a baking sheet with parchment paper, and set aside.
• On a clean work surface, lay out one of the pizza doughs and roll it out into a square that is approximately 14”x14”. Depending on your work surface, it may help to lightly spray with oil before laying the dough out.
• Layer the slices of meat onto the dough by starting with a layer of pepperoni, then a layer of hard salami - making sure to fill in any holes, and last, a layer of the ham.
• On top of the meat, add a layer of provolone, then sprinkle the sliced pepperoncini, and top with the mozzarella. Finish the layers off with a sprinkle of parmesan cheese, reserving about a tablespoon of the parmesan cheese to use later.
• Starting on the end closest to you, roll the stromboli tightly into a log. Crimp all the seams and edges together. Transfer the stromboli to the prepared baking sheet and lay the stromboli seam side down.
• In a small bowl, mix the remaining melted butter, garlic powder, Italian seasoning, salt, red pepper flakes, and black food coloring.
• Brush the black butter mixture all over the top and sides of the stromboli.
• Sprinkle the top with the remaining parmesan cheese.
• Open the second roll of pizza dough and cut 1” thick slices using a knife or a pair of scissors. The strips should be long enough to lay across the stromboli.
• Lay the strips of dough across the stromboli, crisscrossing as you go to make the appearance of a mummy. Leave a little space between the strips towards the top of the stromboli to place the eyes later.
• Carefully tuck the ends of the strips under the stromboli using your finger or a butter knife.
• Bake the stromboli in the preheated oven for 30 minutes. If the top begins to brown too fast, tent the top of the stromboli with a sheet of aluminum foil.
• Remove from the oven and let cool for 10 minutes, then place the eyeballs onto the stromboli before serving. Serve with marinara or pizza sauce for dipping.