Stromboli with mortadella

Ingredients:

• 1.5 cups coarsely grated Swiss or Gruyere cheese (170 g)
• 1 cup thinly sliced ​​cheese braid (100 g)
• Extra-virgin olive oil, for greasing
• 1 package (400 g) of chilled pizza dough
• 10 fresh basil leaves
• 3/4 cup pitted green or black olives, coarsely chopped
• 0.5 cup tomato paste
• 100 g thin slices of mortadella, cut into 1 cm wide strips.

Preparation:

1. Preheat oven to 220°C. Mix 1 cup of Swiss cheese with the cheese.
2. Lightly grease a baking sheet with olive oil. Roll out the dough, cut it in half to make two 15x22 cm pieces, and place them on the prepared baking sheet.
3. Spread half the cheese mixture along one long side of each rectangle, leaving a 2 cm border around the edge of the dough. Sprinkle each strip of cheese with half the basil, a quarter of the olives, 1/4 cup tomato sauce, and 1/3 of the mortadella. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking.
4. Bake the stromboli until golden brown, about 15 minutes; remove from the oven. Brush each stromboli with olive oil and top with the remaining olives, mortadella, and cheese. Return to the oven and bake until the cheese is melted and golden brown. Let rest for 5 minutes before slicing.