Authentic Italian Stromboli

Recipe Rating:
 3 Ratings
Serves: 8 to 12
Prep Time:
Cook Time:

Ingredients

2 14 inch dough balls
1/4 lb thinly sliced genoa salami
1/4 lb thinly sliced proscuitto
1/4 lb thinly sliced pepperoni
1/4 lb thinly sliced provolone
1 c shredded whole milk mozzerella
1/4 c freshly grated parmesan

The Cook

Mary Beam Recipe
Well Seasoned
Westbrook, ME (pop. 17,494)
ciaoitalia
Member Since Apr 2011
Mary's notes for this recipe:
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!
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Directions

1
Roll out each dough ball to approximately 15" x 12".
2
Dividing the meat and cheese ingredients in half, layer in the exact order listed.
3
Roll 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.
4
Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
5
While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
6
Brush 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.
Comments

2 comments

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user Carol Eidenier Mom2two31064 - Aug 8, 2011
I tried this recipe and say it's Family Tested & Approved!
user Mary Beam ciaoitalia - Aug 8, 2011
Thanks Carol. Glad you liked it.

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