authentic italian stromboli
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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!
(3)
yield
8 to 12
prep time
30 Min
cook time
30 Min
Ingredients For authentic italian stromboli
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214 inch dough balls
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1/4 lbthinly sliced genoa salami
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1/4 lbthinly sliced proscuitto
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1/4 lbthinly sliced pepperoni
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1/4 lbthinly sliced provolone
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1 cshredded whole milk mozzerella
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1/4 cfreshly grated parmesan
How To Make authentic italian stromboli
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1Roll out each dough ball to approximately 15" x 12".
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2Dividing the meat and cheese ingredients in half, layer in the exact order listed.
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3Roll 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.
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4Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
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5While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
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6Brush 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.
- 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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