Thursday, July 29, 2010

Meat and Cheese Stromboli

I sent this recipe out several years ago as our "Christmas" recipe. It is still a favorite, so I thought I'd post it here as well.

1 tube refrigerated pizza dough (recommended: Pillsbury brand--although I prefer to use homemade pizza dough)
All-purpose flour or corn meal (for dusting surface)
1/4 pound sliced pepperoni, about 24 slices (use thinly sliced large deli pepperoni)
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
Extra-virgin olive oil (for brushing on rolls)
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes (I suggest using only 1/2 teaspoon)
1 teaspoon garlic powder
The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional but recommended

Preheat oven to 400 degrees F.

Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.

(Note: 1 recipe of my favorite pizza dough makes about 6 stromboli.)

The Big Dipper: Simple Marinara Dipping Sauce

1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper

Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve. (Sometimes I will also add chopped fresh oregano and basil to the sauce.)

Yield: 2 cups

Recipe source: Rachael Ray


  1. I LOVE stromboli! If you're using homemade pizza dough, would you use only half of a recipe?

  2. The last time I made these, I used 1.5 recipes of homemade pizza dough (about 4 1/2 cups flour total) to make 8 stromboli. If you only want 4, use about 2/3 of a recipe that calls for 3 cups flour, then make a few breadsticks with the leftover dough. It would be easier to roll out the entire batch of dough, cut the edges to square the shape, then cut it into 4 rectangles. Use the cut off edges for the breadsticks. By the way, the pepperoni slices should be the huge thin slices you get at the deli--not the small ones you usually put on pizza.