authentic italian stromboli

Name: Authentic Italian Stromboli
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 2 - 14 inch dough balls; 1/4 pound(s) thinly sliced genoa salami; 1/4 pound(s) thinly sliced proscuitto; 1/4 pound(s) thinly sliced pepperoni; 1/4 pound(s) thinly sliced provolone; 1 cup(s) shredded whole milk mozzerella; 1/4 cup(s) freshly grated parmesan

(3 RATINGS)

229 Pinches

Mary Beam

Westbrook, ME

Updated on Apr 23, 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!

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prep time 30 Min

cook time 30 Min

method ---

yield 8 to 12

Ingredients

2 - 14 inch dough balls
1/4 pound thinly sliced genoa salami
1/4 pound thinly sliced proscuitto
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced provolone
1 cup shredded whole milk mozzerella
1/4 cup freshly grated parmesan

How To Make authentic italian stromboli

Step 1

Roll out each dough ball to approximately 15" x 12".

Step 2

Dividing the meat and cheese ingredients in half, layer in the exact order listed.
Step 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.
Step 4

Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
Step 5

While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
Step 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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