Best Authentic Italian Stromboli Recipes

AUTHENTIC ITALIAN STROMBOLI

Authentic Italian Stromboli image

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...

Provided by Mary Beam

Time 1h

Number Of Ingredients 7

Ingredients

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

Steps:

1. Roll out each dough ball to approximately 15" x 12".
2. Dividing the meat and cheese ingredients in half, layer in the exact order listed.
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.
4. Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
5. While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
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.

ITALIAN STROMBOLI

Italian Stromboli image

My mother gave me this recipe to try and everyone loves it. It is so simple and quick to make.-Beth Bruhn, Willmar, Minnesota

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 tube (11 ounces) refrigerated crusty French loaf
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded cheddar cheese
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced deli ham
1 jar (2 ounces) diced pimientos, drained
1 tablespoon butter, melted
3 tablespoons shredded Parmesan cheese

Steps:

Preheat oven to 375°. Unroll dough on a lightly floured surface. Pat into a 14x12-in. rectangle; sprinkle mozzarella and cheddar cheeses to within 1/2 in. of edges. Layer with salami, ham and pimientos. , Roll up tightly jelly-roll style, starting from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 341 calories, Fat 18g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1169mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.