Stromboli with Olives, Sun-Dried Tomatoes, Ham, Salami, and Cheese

Stromboli with Olives, Sun-Dried Tomatoes, Ham, Salami, and Cheese requires roughly 1 hour and 30 minutes from start to finish. This main course has 359 calories, 19g of protein, and 19g of fat per serving. This recipe serves 8 and costs $1.57 per serving. It is brought to you by Serious Eats. A mixture of oil packed sun dried tomatoes, salami, pizza dough, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 513 foodies and cooks. Overall, this recipe earns a solid spoonacular score of 52%. Try Kalamatan Olives and Sun-Dried Tomatoes on Cream Cheese, Ham & Cheese Strata with Sun-Dried Tomatoes, and Fougasse with Olives and Sun-Dried Tomatoes for similar recipes.

Servings: 8

 

Ingredients:

1 tablespoon capers, drained

1 egg

8 fresh basil leaves

1 (4 ounce) ball fresh mozzarella, cut into slices

8 slices cured ham (about 4 ounces)

1/3 cup oil packed sun-dried tomatoes, drained and finely chopped

1 (16 ounce) ball pizza dough, at room temperature

8 to 10 slices provolone dolce (about 4 ounces)

8 to 10 slices salami (about 4 ounces)

3 tablespoons sesame seeds

Equipment:

food processor

cutting board

knife

baking paper

baking sheet

kitchen towels

oven

Cooking instruction summary:

Procedures 1 Place the olives and capers together on a cutting board, and chop with a sharp knife until you have a coarsely chopped spreadable mixture. Alternatively, pulse in a food processor to chop. Assemble the rest of your ingredients together. 2 On a lightly floured counter or board, roll the dough out into a 16- by 12-inch rectangle. Place the dough on a baking sheet topped with a lightly oiled piece of parchment paper. Spread the olive mixture over the center of the dough lengthwise, covering the center 4 inches, and leaving 1 1/2 inches at each end. Layer the salami, then the provolone on top of the olive mixture down the center of the dough. Spread the sun-dried tomatoes on top, then layer the ham and mozzarella on top of the tomatoes. Finish by laying down a line of the fresh basil leaves over the filling ingredients. 3 To form the braid, starting 1 1/2 inches from the filling, make parallel horizontal cuts in the dough at 1 1/2 inch intervals down both sides, leaving a 1 1/2 inch border at the top and bottom. Fold the top and bottom edges over the filling, and starting at the top fold one strip over the filling from the right side, then the left, slightly overlapping each. Continue alternating strips to create a braided effect, tucking in the end strips as needed. Cover with a kitchen towel, and allow the Stromboli to rise 30 minutes. 4 Preheat oven to 400°F. Beat the egg with a tablespoon of water and lightly brush the tops and sides of the Stromboli, then sprinkle the sesame seeds on top. Bake until golden brown, for 25 to 30 minutes. Remove from the oven and let rest at least 15 minutes before slicing into strips and serving.

 

Step by step:


1. Place the olives and capers together on a cutting board, and chop with a sharp knife until you have a coarsely chopped spreadable mixture. Alternatively, pulse in a food processor to chop. Assemble the rest of your ingredients together.

2. On a lightly floured counter or board, roll the dough out into a 16- by 12-inch rectangle.

3. Place the dough on a baking sheet topped with a lightly oiled piece of parchment paper.

4. Spread the olive mixture over the center of the dough lengthwise, covering the center 4 inches, and leaving 1 1/2 inches at each end. Layer the salami, then the provolone on top of the olive mixture down the center of the dough.

5. Spread the sun-dried tomatoes on top, then layer the ham and mozzarella on top of the tomatoes. Finish by laying down a line of the fresh basil leaves over the filling ingredients.

6. To form the braid, starting 1 1/2 inches from the filling, make parallel horizontal cuts in the dough at 1 1/2 inch intervals down both sides, leaving a 1 1/2 inch border at the top and bottom. Fold the top and bottom edges over the filling, and starting at the top fold one strip over the filling from the right side, then the left, slightly overlapping each. Continue alternating strips to create a braided effect, tucking in the end strips as needed. Cover with a kitchen towel, and allow the Stromboli to rise 30 minutes.

7. Preheat oven to 400°F. Beat the egg with a tablespoon of water and lightly brush the tops and sides of the Stromboli, then sprinkle the sesame seeds on top.

8. Bake until golden brown, for 25 to 30 minutes.

9. Remove from the oven and let rest at least 15 minutes before slicing into strips and serving.


Nutrition Information:

Quickview
359k Calories
18g Protein
18g Total Fat
29g Carbs
5% Health Score
Limit These
Calories
359k
18%

Fat
18g
29%

  Saturated Fat
7g
48%

Carbohydrates
29g
10%

  Sugar
3g
4%

Cholesterol
61mg
20%

Sodium
1159mg
50%

Get Enough Of These
Protein
18g
38%

Phosphorus
219mg
22%

Calcium
217mg
22%

Selenium
14µg
20%

Vitamin B12
1µg
18%

Vitamin B1
0.26mg
17%

Iron
2mg
15%

Zinc
2mg
14%

Vitamin B2
0.22mg
13%

Vitamin B6
0.2mg
10%

Copper
0.19mg
10%

Vitamin B3
1mg
9%

Magnesium
28mg
7%

Vitamin A
331IU
7%

Potassium
219mg
6%

Fiber
1g
6%

Manganese
0.12mg
6%

Vitamin C
4mg
6%

Vitamin B5
0.41mg
4%

Folate
10µg
3%

Vitamin K
2µg
2%

Vitamin D
0.34µg
2%

Vitamin E
0.19mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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