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:
covered percent of daily need
