Salami Bread or Stromboli

Name: Salami Bread or Stromboli
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 serving(s)
Ingredients: 2 packages pre-made pizza dough; 1/4 lb boiled ham; 1/4 lb genoa salami; 1/4 lb pepperoni; 1/4 lb soppressata; 1/4 lb prosciutto; 1/4 lb provolone cheese; 1/4 lb mozzarella cheese

Submitted by DeSouter

"I don't know if this is made in Italy, but I can tell you it is a big seller in any Italian deli in NYC. This simple-as-you-can-get treat is amazing for tailgaiting, picnics, or just hanging around the house with friends. As the saying goes, "TRY IT, YOU'LL LIKE IT" Use the best Italian ingredients you can get, trying to stay away from pre-packaged goods, if possible. The pizza dough I recommend is found, uncooked, in plastic bags in the frozen case, near the dairy items or you can buy it in a bakery or pizzeria. Make two loaves, because this stuff goes like hotcakes!!!"

Download

Ready In:: 55mins
Ingredients:: 8
Serves:: 10

ingredients

2 packages pre-made pizza dough
¹⁄₄ lb boiled ham
¹⁄₄ lb genoa salami
¹⁄₄ lb pepperoni
¹⁄₄ lb soppressata
¹⁄₄ lb prosciutto
¹⁄₄ lb provolone cheese
¹⁄₄ lb mozzarella cheese

directions

Preheat oven to 425 degrees.
Cover a cookie sheet with aluminum foil.
Combine 2 packages of dough and spread the dough out over the entire cookie sheet (this may require some assistance).
Put out two sheets of waxed paper and lay out half of the meats and cheeses over each of the sheets.
Turn one waxed paper sheet out onto the stretched out dough, leaving about 1" of dough on the edge.
Start to roll the dough (into a log) and after one"roll" lay out the rest of the meats/cheese and continue to roll.
It is best to roll this like a big burrito, folding the sides in before finishing the rolling process.
Bake for 35-45 minutes or until a deep golden brown.
There is a chance that some of the melted cheese will bubble out of the loaf- no big deal.
Let the loaf cool for about 15 minutes before cutting into it, unless you want a tidal wave of cheese coming at you.

Questions & Replies

Got a question? Share it with the community!

Reviews

I made this as part of an appetizer spread for Christmas Eve, and will definitely be making these again. I made a 'tester' last week and found that if you slice 3 slits on the top of the rolled stromboli before baking, the cheese does not ooze, because the steam inside is allowed to escape, how cool is that. I also painted it with an eggwash to give it a good shine and golden brown color, and sprinkled with poppy seeds because I had them. . I wish I had taken a pic, but there will be more stromboli in our future, so I'll try to remember next time. These are delicious - and thanks for posting it!

steve in FL

RECIPE SUBMITTED BY

DeSouter

United States

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.

View Full Profile