• Home
• Recipes
• Meat and poultry
• Stromboli

Stromboli

• Janine Ratcliffe

Published: March 19, 2023 at 2:33 PM

Save recipe

Serves 8-10 as a snack

Easy

Total time: 45 mins

+ rising time

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This Italian stuffed bread is a kind of pizza roll and is a great entertaining idea all year round

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Try our Italian stromboli then check out our calzone recipes and more Italian recipes.

What is stromboli?

Stromboli is an Italian-style stuffed bread. Make a simple dough, fill with salami, mozzarella, basil and red pepper then roll up and bake. Slice pronto!

Stromboli recipe

Ingredients

Nutrition

• 500g strong white flour

• 7g sachet fast action yeast

• 3 tbsp good quality tomato pasta sauce

• 12-16 slices salami

• 1 × 340g jar red peppers

  drained

• a large bunch basil

• 250g mozzarella

  thinly sliced

Nutrition: per serving

• kcal268
• fat7.3g
• carbs38.8g
• fibre2.1g
• protein10.9g
• salt0.5g

Ad

Method

• step 1

  Put the flour in a large bowl with the yeast and 1 tsp salt. Add 325-350ml lukewarm water gradually, until it all comes together as a sticky-ish dough. Lightly flour the work surface then tip it out.

• step 2

  Knead the dough for 5-7 minutes until it feels smooth and elastic, then put back into the cleaned bowl and leave, covered, in a warm place for 1 hour to rise.

• step 3

  Heat the oven to 190C/fan 170C/gas 5. Tip the dough out, knead briefly then roll into a large rectangle approx. 40 × 30cm. Don’t roll it too thin as it could split in the oven.

• step 4

  Spread the sauce over the dough leaving a border of 2cm then add a layer of the peppers.

• step 5

  Add a layer of salami – you’ll need more or less depending on the size of your slices.

• step 6

  Top with the mozzarella and basil.

• step 7

  Fold in the short edges then roll up from the long end so the filling is sandwiched inside.

• step 8

  Pinch along the join to seal the dough completely. Lay the stromboli on a large, oiled baking sheet, join-side down, and brush all over with olive oil. Leave it for another 15 minutes then bake for 40 minutes until risen and golden. Leave for 30 minutes to rest. Eat warm or leave to cool completely. Slice to serve.

Authors

Janine RatcliffeFood director

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue