Grilled Caprese-Style Stromboli

This is based on a suggestion from my previous Stromboli post from my paisano, Tiffany Longo (aka Una Mamma Italanio). For tips on rolling Stromboli, check out the previous post.

Delish. Nothing else to say.

1lb. pizza dough
1 12-oz jar roasted peppers, finely chopped and drained.
2 cups pesto (see recipe below)
fresh mozzarella cheese

Roll out dough, but not too thin. The wet ingredients will cause the thin dough to break. Spread the pesto, add the peppers, then sliced mozzarella cheese. Roll up and place on a piece of aluminum foil sprayed with cooking spray (to avoid the dough from sticking). Heat grill to medium high, cook ‘boli on inidrect heat (not directly over the flames) for approx 35-40 minutes, until dough is ice and brown. Remove from heat and let sit for 5 minutes before slicing.

Fresh Basil Pesto Recipe
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food
processor. (If you are using walnuts instead of pine nuts and they are not
already chopped, pulse them a few times first, before adding the basil.) Add
the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.