Authentic Italian Stromboli
Pinched 194 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|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|
Westbrook, ME (pop. 17,494)
Member Since Apr 2011
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!
Roll out each dough ball to approximately 15" x 12".
Dividing the meat and cheese ingredients in half, layer in the exact order listed.
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.
Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
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.