Fleur de Lis

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Tuesday, September 15, 2015

Three Italian Meat Stromboli


This was my first time to prepare a Stromboli. It definitely won't be my last! If you're not familiar with what a Stromboli is, it's basically a very meaty, very cheesy pizza rolled up into a log, baked, sliced and dipped into warm marinara sauce. What's not to love!?!

1 pound store bought pizza dough (or you can make your own)
1/4 cup marinara sauce (plus extra for dipping)
12-16 oz. thinly sliced Italian deli meats - I used prosciutto, salami and capicola
4 oz. thinly sliced Provolone cheese
4 oz. thinly sliced Mozzarella cheese
2 oz. grated Parmigiano Reggiano cheese
1 T. extra virgin olive oil
1/2 t. dried Italian herbs
1/2 t. garlic powder

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.

On a lightly floured surface, roll out the pizza dough to a rough rectangle about 10 x 14 inches. Spread the marinara sauce over the rectangle , leaving an inch wide border around the edges.


Next layer on the meat and cheeses.





Starting from one of the long edges, roll the Stromboli up into a log. Place the log seam side down on the prepared sheet pan, and fold down the open ends, tucking them under the log to seal it shut.

Brush the log with the olive oil and sprinkle the top with the Italian herbs and garlic powder.


Bake the Stromboli until quite brown all over, about 30 minutes. Some of the cheese may leak out a bit, that's fine.

Let the Stromboli cool for a few minutes, so the insides are no longer molten.



While the Stromboli cools, warm some extra marinara in a small sauce over low heat and serve on the side of the sliced Stromboli for dipping.


From Sheet Pan Suppers by Molly Gilbert

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