We start with salami and cheese
and then get crazy with variations.
Salami and Cheese Stromboli
About 15 minutes to make and 30 to bake
1 pizza crust
(such as Pillsbury Pizza Crust in 10-ounce twist-open tube)
Approx. 1/4 cup of finely grated Parmesan cheese
12 slices of hard salami
12 slices of provolone cheese
1/2 cup of roasted sweet bell peppers,
from the jar, rinsed and chopped
1 large egg, lightly beaten
1 14-ounce jar of Ragu Pizza Quick Snack Sauce
Preheat oven to 375°F. On a floured surface, roll the dough out lengthwise until
it's 20 or more inches long. Cut into two equal halves. Sprinkle both liberally with
Parmesan and then black pepper to taste. Arrange 6 slices of salami toward the end
of each, followed by 6 slices of provolone on top of that. Spread roasted peppers
on top of the provolone. Roll up the dough starting with the end holding the
ingredients and rolling toward the empty end. Tuck the ends under and pinch the
edges down to seal, and you have two rolled stromboli.

Brush them well with beaten egg to give them a rich brown color while baking. Cut
some 1/2-inch steam vents in each roll. Bake in middle of oven until golden brown,
approximately 30 minutes. Serves two.

While they are baking, slowly heat the Pizza Sauce in a sauce pan. Serve the sauce
in bowls on the side for dipping bites of stromboli as you cut them.
Okay, variations will start with ingredients only. Use
the same recipe, but we'll vary the ingredients.
Variation 1 - Instead of pizza sauce, substitute your favorite spaghetti sauce.

Variation 2 - Try the recipe above without the roasted bell peppers.

Variation 3 - Instead of salami, try boiled ham with the provolone cheese.

Variation 4 - Instead of salami and provolone, try ham and Swiss cheese.
This is best with
homemade dough.
The Main Courses Chef presents ...
Stromboli
at The Fatted Café
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