mortadella, cappicolla, and salami stromboli
(3 ratings)
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.
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(3 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For mortadella, cappicolla, and salami stromboli
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13.8 ozpizza crust in a tube ( you know who makes them:)
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4 ozmortadella, sliced thin
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6 slicegreen pepper, sliced very thinly( 2 oz)
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4 ozcappicolla, slced thin
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4 ozmozzarella, sliced thin
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4 ozhard salami, sliced thin
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1 cmarinara sauce for dipping
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topping:
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2 Tbspolive oil
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1/2 tspgarlic powder
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1 Tbspgrated asaigo or parmesean cheese, your choice
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1/2 tspdried parsley
How To Make mortadella, cappicolla, and salami stromboli
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1Open 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.
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2Pat and stretch dough to 16x13.
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3Layer 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.
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4Fold the empty half over the filled half. Seal all around the outside.
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5Make 4 slits on the top.
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6Mix together the olive oil, garlic powder, parsley and asaigo. Brush all over the top.
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7Bake in a pre heated 425 degree oven for 13 to 17 minute, or until golden.
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8Serve with marinara or pizza sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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