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mortadella, cappicolla, and salami stromboli

(3 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

I came up with this for an appetizer for a super bowl party. It would be great for a teen party, and is good cold or hot. You could use this for a lunch, or a light supper too. For a variation, use pepperoni instead of salami, add some pizza sauce between the mozarella and pepperoni layer.

(3 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min

Ingredients For mortadella, cappicolla, and salami stromboli

  • 13.8 oz
    pizza crust in a tube ( you know who makes them:)
  • 4 oz
    mortadella, sliced thin
  • 6 slice
    green pepper, sliced very thinly( 2 oz)
  • 4 oz
    cappicolla, slced thin
  • 4 oz
    mozzarella, sliced thin
  • 4 oz
    hard salami, sliced thin
  • 1 c
    marinara sauce for dipping
  • topping:
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    garlic powder
  • 1 Tbsp
    grated asaigo or parmesean cheese, your choice
  • 1/2 tsp
    dried parsley

How To Make mortadella, cappicolla, and salami stromboli

  • 1
    Open tube of pizza dough, and place on a foil lined cookie sheet that has been lined with aluminum foil, and sprayed with non stick spray.
  • 2
    Pat and stretch dough to 16x13.
  • 3
    Layer in this order, leaving a little space on the outside edge,and using just one half of the dough:mortadells, green pepper, cappicolla, mozarella, and salami.
  • 4
    Fold the empty half over the filled half. Seal all around the outside.
  • 5
    Make 4 slits on the top.
  • 6
    Mix together the olive oil, garlic powder, parsley and asaigo. Brush all over the top.
  • 7
    Bake in a pre heated 425 degree oven for 13 to 17 minute, or until golden.
  • 8
    Serve with marinara or pizza sauce.

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