Stromboli

I got the basic recipe for this out of my Better Homes and Gardens Cookbook but one day I did my own thing with what I had in the fridge and it's waaaayyy better than the original recipe. That being said, this is a good recipe for using up stuff in your fridge (i.e. the large and inexpensive bags of spinach I cannot resist buying at Costco always promising myself I will eat it all....) so you won't find specific measurements in this one. Just use how much looks good. The last time few times I've made it it's been a little different but each time it's so delicious.

Ingredients:

1 store bought pizza crust
Sliced or shredded mozarella or provolone cheese
Lunch meat (I prefer turkey but have used ham)
Hard Salami (I've also used pancetta, and prosciutto - I like to say any "fancy Italian meat will do here)
Spinach
Black olives
Italian dressing (my favorite is 'Cheese Fantastico' probably because of the name...)
1 egg
Italian seasoning, garlic salt (Lowry's is the best!), and parmesan cheese for topping.

Directions:

Preheat your oven to 375 degrees and spray a cookie sheet with cooking spray or drizzle with olive oil.
On a clean and lightly floured surface, CAREFULLY roll out the pizza crust. If you're me, you ALWAYS end up tearing it. Just mush it together to cover the holes until it somewhat resembles a 13"x10" rectangle. It doesn't have to be perfect!
Lay the lunch meat on the dough keeping it about 1/2 inch from the edges. I usually use 4 to 6 pieces. Top with a handful of mozarella cheese and then put a layer of fresh spinach on the cheese. Now layer on your "fancy meat". I've also done this with just plain old ham and turkey and that works too! Put more cheese on top if you like it cheesy...I do....and finally drizzle some Italian dressing on all of that.
Now carefully roll it up. Don't worry, you'll tear it a little, just pinch it back together and don't stress. Pinch the seam together and smush the edges closed. Transfer to the cookie sheet, seam side down.
Beat the egg in a bowl and use a pastry brush to brush the egg over the top. This will make it nice and brown and pretty. Sprinkle the top with the Italian seasoning, garlic salt and parmesan cheese and then be sure to poke several little slits along the top to vent.
Bake for 30 minutes and let cool for 10 minutes. Slice it up and eat!

This serves Mike and I as a main dish with salad and we have about 6 inches left over. If you have more than 4 people, though, I suggest making two.