Scoring Stromboli

Source: Ladies' Home Journal

1 recipe Pizza Dough (recipe follows)
1/2 pound sliced rosemary ham or baked ham
1/2 pound Fontina cheese, shredded
1 large egg, beaten
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon chopped fresh rosemary

Prepare pizza dough as directed.

Heat oven to 425 degrees F. Grease a large cookie sheet. Divide dough in half. On a lightly floured surface, with floured rolling pin, roll one piece of dough to a 15x8-inch rectangle. Top with half of the ham, overlapping slices and leaving a 1/2-inch border. Sprinkle ham with half of the Fontina. Brush the border along one long edge with egg. Roll up from opposite long edge of dough not brushed with egg. Pinch seam to seal. Place roll seam side down on prepared cookie sheet; pinch ends and tuck under. Repeat with remaining dough and filling, arranging rolls 4 inches apart on cookie sheet. Brush tops of rolls with egg. Make 5 shallow diagonal slashes on top of each roll. Combine Parmesan and rosemary in a small bowl; sprinkle over tops of rolls. Bake 15 to 20 minutes or until browned. Cool on wire rack. Cut each roll into eighteen slices.

Makes 36 slices.

Pizza Dough: Stir 1/4 cup warm water (105 degrees F. to 115 degrees F.) and 1 tablespoon honey in 2-cup glass measure until blended. Sprinkle top of mixture with 1 package active dry yeast and let stand 5 minutes or until yeast is bubbly. Meanwhile, pulse together 3 cups all-purpose flour and 1 teaspoon salt in food processor to combine. Add 3/4 cup water and 2 tablespoons olive oil to yeast mixture. With machine running pour yeast mixture through feed tube; process 1 minute or until mixture forms a ball. Place dough in greased bowl, turning to grease top. Cover and let rise in a warm draft-free place until doubled in bulk, about 1 hour. Makes enough for 2 pizzas.

Make-Ahead Tip: Prepare and bake stromboli. Cool. Cover and refrigerate up to 2 days (or let stand at room temperature up to 4 hours). To reheat, bake in 375 degree F. oven 5 minutes.