THE ULTIMATE STROMBOLI

The Ultimate Stromboli image

This is the best stromboli recipe I have ever used. It is my brother's recipe and once you try it, you'll see what I mean - your guests and family will rave! You will need to find an Italian deli to get the ingredients. Try it as written the first time and then later you can make changes if you want to make a simpler version. I use 2 pizza dough balls, but I couldn't get the site to accept that wording, so it says one. Knead the two together by hand for a couple of minutes & you should have the right amount of dough. My directions make it sound complicated, but basically, you just roll out the dough, layer everything in columns, roll it up and bake it.

Provided by Pesto lover

Categories Lunch/Snacks

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 19

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Ingredients

1/4 lb hot capicola, sliced thin
1/4 lb hot sopressata, sliced thin
1/4 lb genoa salami, sliced thin
1/4 lb mortadella, sliced thin
1/4 lb boiled ham, sliced thin
1/4 lb provolone cheese, sliced thin
1/4 lb cheddar cheese, sliced thin
1/2 cup shredded mozzarella cheese
1/4 cup grated pecorino romano cheese
1/4 cup grated parmesan cheese
1 small onion, grated
1 small garlic clove, minced
1/2 cup roasted red pepper, in jar
1/2 cup roasted green bell pepper, in jar
1/4 cup italian seasoning
1/2 teaspoon red pepper flakes (I use Cento brand)
1/4 cup sesame seeds
1 tablespoon fennel seed
1 pizza dough, ball from Italian deli

Steps:

1. Mix grated onion & minced garlic in bowl. Set aside.
2. Set out all meats, separately, in columns.
3. Set out the provolone and the cheddar, separately, in columns.
4. Mix & drain peppers slightly (a tiny amount of juice will give flavor).
5. Once all ingredients are set out, knead the two pizza doughs together.
6. Very lightly flour a surface where you can roll out the dough with a rolling pin. Roll from the middle outwards until the dough is the size of your baking sheet. Mine was 12x16, more or less. It doesn't have to be perfect!
7. Lay the capicola down the left (long side) of the dough, slightly overlapping, from top to bottom, starting 1 inch in from edge of the dough.
8. Sprinkle with a little of the onion mixture, and a little of the pepper mix.
9. Next layer the Mozzarella in a narrow column from top to bottom, slightly to the right of the capicola you just did. Sprinkle with the red pepper flakes and a little italian seasoning.
10. Next layer the mortadela, a little onion & then a little pepper mixture, again, a little to the right of the mozzarella.
11. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning.
12. You should be about 3/4 of the way across the dough by now. Don't go all the way across the dough because it will move over as you roll it later.
13. Now you roll it up slowly starting on the long side (where you starting the layering with the capicola.) You will notice that the ingredients are moving over slightly. No problem. Pinch ends and tuck under the roll.
14. When you finish rolling, sprinkle sesame seeds lightly over the entire roll, top, bottom and sides. Sprinkle fennel seeds on top only.
15. Cover a baking sheet with aluminum foil. Spray with non-stick spray and then place the roll on the foil.
16. Bake at 400 degrees until browned ( about 35-40 minutes). You just want to be sure that the dough is baked. Meats are already cooked. Cool about 10 minutes before slicing and serving.