Authentic Italian Stromboli Recipe
5 stars -
based on 1 vote
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Authentic Italian Stromboli
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!
Ingredients:
2 14 inch dough balls your choice, bread or pizza dough(I prefer a thinner bread dough as opposed to pizza because I don't want a thick crust.It's a matter of preference.
1/4 lb thinly sliced Genoa salami
1/4 lb thinly sliced Prosciutto
1/4 lb thinly sliced pepperoni
1/4 lb thinly sliced provolone
1/4 thinly sliced whole milk Mozzarella
4 Italian plum tomatoes thinly sliced(make sure its the plum tomatoes because they have a lot less liquid and will cook within,without making the bread soggy.)
1/4 c freshly grated Parmesan,
|
|
Directions: |
Directions:Directions:
Roll out each dough ball to approximately 15" x 12". on to a floured surface.
After rolling out,brush each with olive oil to cover and season with Italian seasoning and a bit of seas salt(I use Mediterranean sea salt because it has several other seasonings in it)
layer the meats and cheeses in a staggered assembly, placing the tomatoes, more to the inside.
Roll up jellyroll style, starting with the long side, and place seam side down on a greased jellyroll pan(even better, on greased parchment paper). Make sure the ends are sealed, by pinching closed. score deeply into serving size portions but do not cut all the way through. This will make a huge difference when ready to serve) brush tops with olive oil and sprinkle generously with freshly grated Parmesan or Romano cheese(you can do this before you make the scores) and rub slightly to secure.
Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown. Cool, then finish cutting the scored slices . secure with decorative toothpicks and serve. |
|
|
This recipe for Authentic Italian Stromboli is from