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...
Provided by Mary Beam
Categories Other Appetizers
Time 1h
Number Of Ingredients 7
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.
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