Authentic Italian Stromboli

Authentic Italian Stromboli

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Mary Beam

By
@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!

Rating:

★★★★★ 3 votes

Comments:
Serves:
8 to 12
Prep:
30 Min
Cook:
30 Min

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

How to Make Authentic Italian Stromboli

Step-by-Step

  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.

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