Ok ok, I’m taking a break from the Thai food obsession. Let’s move more to the West.
Today we’re lovin up stromboli! Mainly, because it’s basically a rolled up pizza. It wasn’t until my husband made it a few months ago that I remembered this lovely piece of heaven!
Personally, I encourage serving it as an appetizer because then I can dip it in all the sauces ever! Give me all the sauces! #sosaucy
Since this can be sliced and served as an appetizer, rather than the main course, I can eat an entire stromboli and say that I only had a snack! Best excuse ever…
I decided to go a little different with the filling. Rather than the more traditional red sauce with pepperoni and cheese, I’m swapping out red sauce for olive tapenade, pepperoni for Calabrese salami, but I’m keeping the cheese! I’m also throwing in some strips of sundried tomatoes to add some more depth to the flavor.
I’m pretty much making the stromboli into an edible Italian flag. You’re welcome.
This recipe is going to have provolone cheese since it has a mild flavor that won’t overpower or clash with everything else going on in there. With all these strong flavors you’ll need something to compliment and bring it together. Literally!
Life is going to be dangerous once I learn to make my own pizza dough. Don’t worry, it will be shared! I’ll find any excuse to use it too. Oh I can make pizza! Oh I can make Calzones! Oh, want a dessert pizza? Maybe I’ll just make some pizza twists and eat them for days… By the end of this my husband will ban pizza from the house. Have I said the word “pizza” enough?
Maybe instead of “pizza” I’ll say it’s “flatbread” dough! That sounds so much healthier. But we all know that flatbread is still pizza. Can’t get past my intellect!
Back to the STROMBOLI! Go make this! And if you do, post pics in the comments. I’d love to see your creations.
Salami and Olive Tapenade Stromboli
Yields: 4 Servings or 2 big servings
Time: 40 minutes
- 1 package of Trader Joe’s pre-made whole wheat pizza dough (you can find in the refrigerated section)
- 1 ½ cup olive tapenade
- 9 slices of provolone cheese
- 8 slices of Genoa Salami
- ½ cup sundried tomatoes
- 1 egg, beaten (for egg wash)
Preheat the oven to 400° and line baking sheet with parchment paper.
Roll out dough on floured surface into a 10 x 13 rectangle or circle. Spread the tapenade in a thin, even layer on the dough. Make sure to leave a 2 inch border around the edges. Sprinkle sundried tomatoes evenly over the tapenade.
Lay the provolone cheese and salami down in an alternating pattern. This way you get an even cheese and salami ratio throughout the stromboli.
With the edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down onto the parchment-lined baking sheet. Insert 2 toothpicks on both ends to seal close. Brush with egg wash.
Bake the stromboli for 25-30 minutes until top is golden and the cheese is melting out. Cool for 5-10 minutes and use a serrated knife to cut into sections or slices. Serve and enjoy!