Stromboli

Think of all the flavours of a pizza, rolled up into a savoury roll. Named after the Aeolian Island just off Sicily, Stromboli, this isn’t really a classic Italian recipe. Rather, it was invented by Italian-American migrants in the 1950s who set up restaurants and pizza shops to make a living and were coming up with new ideas to attract customers.

This is a great recipe to make and share, it packs well and is delicious hot or room temperature.

You will need 500g of pizza dough to make the Stromboli. You can use store-bought dough (usually kept in the freezer section of grocery stores) or make your own – click here for my recipe.

I’ve filled this Stromboli with layers of cold meat and cheese, however this recipe is a template for any fillings you can imagine.   If you can put it on a pizza – you can roll it up into a Stromboli!

Don’t get too caught up on the exactness of the ingredients – use more or less slices of salami as you need.

Stromboli

Basically, a rolled-up pizza. Great picnic food.

Print Recipe Pin Recipe

Servings: 6

Ingredients Method

Ingredients

  

• 500 g pizza dough
• ½ cup Tomato passata (pureed tomatoes)
• 12 slices salami
• 16 slices pepperoni
• ½ cup diced ham
• ½ cup Mozzarella cheese, grated
• ½ cup Cheddar cheese, grated
• 1 tbsp dried oregano
• 1 handful fresh basil leaves, chopped
• 1 egg, whisked with 1 tbsp water

Method

 

1. Preheat your oven to 220°C (430°F). Line a large oven tray with baking paper.
2. Roll out dough on a large sheet of baking paper to form a large rectangle. Leaving a 2cm (¾ inch) border, spread the sauce over the dough followed by half the cheese. Now layer the salami, pepperoni and ham over the top. Sprinkle with oregano, the basil leaves and then the rest of the cheeses.
3. Use a pastry brush to wet the edges of the dough with the some of the beaten egg. Now, starting at one long edge, carefully roll the dough to enclose the filling, using the baking paper underneath to turn and guide the dough until it becomes a long tube shape. Seal the ends and transfer the roll, seam down, to your prepared tray.
4. Use a sharp knife to make slits along the roll at regular intervals. Brush all the visible dough with the beaten egg wash and place in the oven.
5. Cook for 20–25 minutes, or until the dough is golden. Remove from the oven, allow to cool for 5 minutes. Serve hot or room temperature.

Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers, Photo – Jonathan VDK