Cheesy Ham, Walnut, & Vegetable Stromboli

Directions

Preheat oven to 375℉ (190℃).

Line 10×15 baking pan with parchment or trimmed clean brown paper.

In nonstick skillet heat 1 tablespoon oil over med-high heat.

Add onion, mushrooms, walnuts, thyme and cracked pepper; cook until vegetables soften, about 8 minutes.

Add wine; cook until most of liquid evaporates, about 3 minutes.

Remove from heat; stir in scallions.

Transfer to bowl.

In same skillet heat remaining oil over high heat.

Add pepper strips; cook until just softened, about 6 minutes.

Remove from skillet; reserve.

To same skillet add zucchini, salt, pepper and nutmeg; cook until softened, about 5 minutes.

Remove from heat.

On lightly floured surface roll pizza dough into 13×16 rectangle.

Transfer to baking pan.

At each corner of dough cut out 2 inch squares; reserve scraps for decoration, if desired.

Combine yolk with 1 tablespoon water.

Spread mushroom mixture down center of dough, about 4 inch wide, leaving side notched ends empty.

Top mushroom mixture with ham, then cheese, zucchini mixture and pepper strips.

Brush some of yolk mixture around each cut corner.

Fold short ends of dough over filling.

Using scissors cut out dough on either side of filling into 1 inch wide strips, cutting in from outside edge to within ¾ inch of filling.

Brush bottom and top ends with some of yolk mixture.

Crisscross strips over filling, pulling a little to bring ¾ inch uncut dough up around filling.

Brush with yolk mixture; sprinkle poppy seeds over and/or decorate with dough scraps, if desired.

Let rise 20 minutes in warm place.

Bake 45 minutes or until crust is golden and filling sizzles.

Cool 10 minutes bofore slicing.

TIP-Can freeze just before dough rises for up to 3 weeks.

Thaw in refrigerator 4 hours.

Let rise 20 minutes in warm place before baking. 329 cal;