Stromboli With Soppressata, Provolone, Spinach & Peppers
You may be asking yourself exactly what is a Stromboli and how is it different from a calzone, but to be honest they are really pretty similar. A calzone is more of a one person serving stuffed closed pizza, somewhat like a pizza turnover, while a Stromboli is usually a multi-serving rolled stuffed sandwich. Both do use pizza or bread dough, and both are stuffed with many of the same toppings used on pizza.
The origins of the Stromboli are uncertain, but it is a 20th century invention that became a staple in Italian-American restaurants across the East Coast. I haven’t made a Stromboli or a rolled stuffed baked sandwich for a number of years but I recently had a craving for something different from the usual sandwich. After looking through my refrigerator and pulling out a variety of ingredients I had on hand, my Stromboli was born. I will admit, that although I normally make my pizza dough from scratch, I picked up a ball of whole wheat pizza dough from a local bakery to use and it worked out really well and really saved a lot of time. There are a number of different ways to roll the Stromboli, but I find it easiest to simply roll my dough into a rectangle, lay down the stuffing ingredients over half, and then fold the other half of the dough over to cover the ingredients. I then pinch the edges to seal the Stromboli, turn it over to tuck the seams under, and bake.
You can really use a variety of ingredients to stuff your Stromboli, but I usually mix meat, cheese and a vegetable or two as I did in my version shown in the photos. I like my Stromboli both warm and cold, and it really is great as finger food for parties when entertaining.
Deborah Mele 2012
Yield: Serves 2 - 3
Prep Time: 20 mins
Cook Time: 25 mins
A stromboli is a multi-serving stuffed rolled baked sandwich.
1 (1 Pound) Ball Pizza Dough, Store Bought or Homemade
1/4 Pound Sliced Melting Cheese (Asiago, Fontina, Provolone)
1/4 Pound Sliced Soppressata, Hot or Sweet
6 Slices Roasted Sweet Pepper
1 1/2 Cups Sautéed Spinach, Drained Well
6 Large Fresh Basil Leaves
1/2 Cup Finely Chopped Green Olives
1 Large Egg
Preheat the oven to 375 degrees F.
Let the dough come to room temperature, then roll it out on a lightly floured surface into a rectangle about 14 x 10 inches in size.
With the longest edge closest to you, spread the chopped olives, then layer the meat, cheese, sweet pepper, spinach, and basil leaves over half, leaving a 1/2 inch border.
Fold the top half of the dough over the filling and pinch the three seams closed with your fingers.
Carefully turn the Stromboli over and place it on a lightly oiled baking sheet, tucking the pinched seams under.
Beat the egg with a tablespoon of water and brush the top and sides with the egg wash.
Bake the Stromboli for 20 to 25 minutes until golden brown and puffy.
Let the Stromboli rest 10 to 15 minutes before slicing into 1 inch thick pieces.