Authentic Italian Stromboli
By Mary Beam ciaoitalia
The beautiful thing about stromboli, is you can layer in whatever ingredients you like. I was taught this particular version by a man from Naples, Italy. Sometimes, I'll use mortadella, soppressta or pancetta for the meats. I usually buy my pizza dough from a local pizzeria, the 14" ball size, but feel free to make your favorite dough recipe. The picture is borrowed, but this is what it should look like. Ciao!
14 inch dough balls
thinly sliced genoa salami
thinly sliced proscuitto
thinly sliced pepperoni
thinly sliced provolone
shredded whole milk mozzerella
freshly grated parmesan
1Roll out each dough ball to approximately 15" x 12".
2Dividing the meat and cheese ingredients in half, layer in the exact order listed.
3Roll up jellyroll style, starting with the long side, and place seam side down on a greased jellyroll pan. Make sure the ends are sealed, by pinching closed.
4Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
5While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
6Brush the loaves with the garlic mixture as soon as the loaves come out of the oven. Let stand for at least 10 minutes before slicing.